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Looking forward to it! I was worried the pickup would be set for 2/3, and I’ve got a running race that morning. Now - I’ll make my plea to get the smoked malt split ended. If you haven’t tried a rauchbier, it’s definitely unique. It’s worth making at least once!

All, I’ve been considering brewing a Founders KBS clone for a few weeks now. I’ve never tried it, but the descriptions and reviews sound great. However, I’ve recently been able to find some CBS on draft and it was much sweeter than I would have liked. This has me reconsidering the decision to...

Absolutely. A dry mead that’s made with a neutral honey has a taste that’s reminiscent of a dry white wine.

I’ve got a rye pale ale going today. Haven’t brewed a rye beer before and have probably only drank one or two, so I’m interested to see how this turns out. The bettering addition goes in at 30 minutes too, so I think I might be able to shorten this brew day from the normal 60 minute boil.

9000 gallons of cider is more than I'd drink in a lifetime!

I think that you’re probably correct. There was a bit of a butterfly pea craze on the /r/mead subreddit last year and they all came out quite purple.

I leave it in the fermenter until it’s as clear as I want it. Generally, that’s about three weeks. Shorter if I’ll be cold crashing and fining with gelatin. When transferring, if you’re using a siphon I’d recommend erring on the side of caution and leaving a bit of beer in your vessel rather...

I let the beer go all the way until it’s ready to bottle in a primary fermenter and then move out of that to a bottling bucket. Sounds like you moved yours to the bottling bucket in order to let it clear.

You could do that, or you could close a bunch of splits and figure out what to brew later. I mean, they’re called specialty malts. Making a beer with 100% specialty malt must mean that it’s really special.

Whenever we end up doing this, I’ll do the labels again. On actual stickers, this time.

My personal experience has been that juice will generally attenuate completely without any nutrient additions. However, I’ve also found that I get a quicker fermentation that’s palateable earlier when using yeast nutrient. Specifically, I’ve found that sulphur smells are often a byproduct of...

Apples (and therefore cider) contain pectin. Pectin sets up when heated, which is how you make a jam or jelly. The solids are very likely a pectin haze.

This could help you eliminate that variable. Say you’re currently got tap A hooked to keg Y and tap B hooked to keg Z. In this example, tap A is the foamy one. If you swap the lines and tap A still foams but tap B does not, you can assume that the kegs are probably fine and the fault is...

I got the hook up. My father has been getting into woodworking and slowly amassing a workshop over the past couple of years. Completely unbeknownst to me, he put together an amazing grain mill cart, complete with a motor to run the mill. I can’t wait to give it a shot.

Sounds like they were talking about the White Labs customer club.

Interesting! I learn something new every day and today I learned something about beer. Sorry, I think that my intended message wasn’t conveyed properly. I meant to say that in brewing for a year now I’ve only had a maximum of about four ounces of hops in a 5g batch. That’s because with my...

That seems like a ton to me. I’ve seen recipes calling for about a pound before, but you’ve got almost two pounds in there. I’m still relatively new at this and staying away from making very hoppy beers that are easily oxidized, but what’s the deal with the mash hops? I’m under the impression...

Spigots are generally positioned above the bottom of the fermenter to prevent unwanted sediment from being drawn out when transferring.

Hmm... I wonder what downsides they see as a result of their processes? Would it be as simple as relative lack of consistency from year to year and batch to batch? Would they have issues with some of the cider tasting poor and being unsuitable for sale? Shorter shelf life? Or would any...

To add to what’s said above, oxygen will help or harm things at different points in fermentation. Early on, it’s beneficial for yeast growth. After fermentation, though, oxygen will contribute to reactions that make fermented beverages go stale. This is very likely why the article you read...