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I like lagers and I set out to get the equipment to be able to do one as soon as I could. I do one about every 3rd brew or so.

The final gravity has been the same for almost 3 weeks now. I've looked up posts related to the strain and style. There were a few on here who seemed to have the same problem I did, however there's went away after aging it out for a few weeks, mine hasn't, and it definitely tastes like a sour...

But it actually tastes pretty good. Other than the taste there is no other sign of infection. I've waited almost 4 weeks to see if it was just an off flavor the yeast would clean up but it's still there. If I want to keep it, what is the proper protocol moving forward from this point?

I agree, I was merely stating that the burden of proof, to prove beyond a reasonable doubt that WL did in fact act as the point of origin of LH’s infected batches is a pretty high bar. I am sure they wouldn’t go through with the lawsuit unless they had some form of sufficient evidence behind...

I have a hefe fermenting away right now. The blowoff reeked like hot silent ass wind. Pulled a gravity sample, I always give myself a taste of the sample though the smell of the blowoff had me apprehensive about doing so this time.... Of course I did it anyway. Still tasted like a good sweetish...

When I first brewed a little under a year ago, I was researching equipment and stumbled across the SS Brewtech thread regarding the SS Brew Buckets on here. I remember reading someone say that they will never go back to using anything else after their experience with their SS Brew Bucket. That...

There was a rather popular thread on here regarding this some time back. Something to the tune of extract brewing is "fake" brewing which is total nonsense. Someone made a good point on the thread that the "fake" brewing argument was a totally arbitrary line. Who says using grain is even more...

I didn't know that. Thanks for the info.

Coming on these forums really made me realize how lucky I am to have 2 LHBS nearby. I can typically just swing by them on the drive home if I need to grab something. I think what makes these stores standout and stay in business to the online stores is, one of them is both local and online, and...

The pros of extract are if you're starting out, there's less variables involved. This means more dedication to focusing on the fewer yet still very critical steps involved like sanitation, fermentation control, the boiling process, etc. Then there is less equipment, when I did extract I used a...

The only way I see LH getting anything from this lawsuit is going rest on whether they can provide legitimate proof that the product given directly by WL was contaminated prior to any part of the brewing process, otherwise everything is purely circumstantial especially since we're talking about...

I've only used dry yeast a few times and I've rehydrated everytime. I know it's a hot button topic whether to rehydrate or not but I figured I don't have anything to lose by rehydrating, it's a pretty simple step, so I always do it typically the night before brewday and keep it in a sanitized...

Not related to beer, but probably a popular and pretty unpopular opinion inspired by another thread. Apple products blow. They're overpriced and wind up being janky down the road at best. Most people like their products out of the herd mentality associated with them, they look pretty, or...

I've been doing this a lot recently as well. In addition to getting more wort going into the fermenter, it's easier, it reduces headspace and the increased risk of infection that comes with headspace, it all settles out to trub over time, and the macronutrients in that trub promote yeast health...

Depends on the tannin. Tannin is an umbrella term and some specific tannins are desirable depending on the type of beer being brewed. Aging beer in a wood barrel or on wood chips, you're getting tannins. Smoking malts to impart a smoky flavoring to beer, you're getting tannins.

The fact that you got close enough to comfortably lay a measuring tape by it and take a pic I would gamble means the nest is pretty much toast anyway. Might as well do it a favor and put it out of its misery in the most glorious way possible. A video would be appreciated on here as well

I was curious if this affected it. Should I gap it wider or should I set my mash durations for a shorter amount of time?

154 for 60 minutes, which was held consistently the whole time. I also forgot to mention I use 2 different thermometers with both reading the exact same and my hydrometer is calibrated

I've been brewing about 9 months now and have done about a dozen or so all-grain batches with BIAB? Every single recipe I've done my efficiency has been 75%-80% which I'm fine with, but my beers always finish lower than the the expected gravity. Here's some details from my latest which is a...

Wow that's incredible! Speaking of Charlie here is video of him discussing some of the various pioneers of homebrewing. Really neat stuff to see how far the craft has evolved in such a short span of time