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Recently brewed one without crystal. Very toasty, little thin for my tastes and would have preferred it with crystal, but it is what it is. It got a dry hop and the thinking was thinner body would carry the flavour better, to which I wondered about the amount of roast character it'd have to...

I'm not a big fan of the beer (filtered) but also wanted to say that a significant part of the beers character is going to be from process. I would worry less about the variety of pale malt and more about dry hopping and packaging. Also while I could be completely wrong, for my tastes (OG 17P...

If you freeze them the expanding liquid will pop the bottles or closures. If you chill them in a fridge the rate of any further fermentation or progressing infection will be greatly slowed. co2 will dissolve back into the liquid and they'll become a little safer to handle. You could be able to...

I find it easiest to get fermenters out of my chest freezer not by leaning over and grabbing with two arms then pulling with my back, but instead holding with one straight arm while the other arm is bent, hand against the edge of the freezer. Use that arm to press like a one handed press up and...

I do a few things.. You can one, some or all of these things depending on your situation in order to reach your desired goals. - Add extract or sugar to the boil. - Mash thicker and hope you don't get a stuck mash. - Mash and dunk/batch sparge a portion of grain in a separate pot using a BIAB...

As you've said if you can get your water down to .. Ca 62 Alk. as CaCo3 25 SO4 94 Cl 65 Then you've great water for brewing. Alkalinity can happily be 30-40ppm for many styles if you need the wiggle room and I would still use calcium chloride and calcium sulfate to taste as needed which has...

We use hydrochloric, sulphuric and lactic acids at work. We use a 37% dilution of hydrochloric and sulphuric 50:50 and 88% lactic. We use the mineral acids when we don't particularly need to worry about the chloride and sulfate contribution which these acids add (ales) and lactic when we do...

Looks fine. A lot rides on your idea of bad. Weizen yeast?

While I'm sure off flavours are possible as had been said it is mostly about yield. It is best practice to try and leave behind the unwanted parts in each process if you can. Collecting clear extract during the sparge means less rubbish in the copper. Collecting clear wort from the copper means...

Honestly I'm happy to be corrected, but it isn't 20%. 0.02769375 for every percentage of abv. An additional 0.13846875% in a 5% beer.

No. As you said it is very inaccurate, but completely sufficient for our needs. I was going to write a bunch of waffle, but as the density of alcohol is 0.789 of distilled water, this is what? 0.211 of a point per percent of abv? Real beer mat maths here, but each point of gravity is worth...

I had available wb-06, munich, munich classic and a yeast called kristallweizen. I chose the wb-06 as the best of a potentially bad bunch. I did ferment cool, this is because apparently banana isn't just down to fermenting it warm. It is supposed to be a relationship between pitch rate, oxygen...

I might be biased because I've 25kg of DME in a drum from a couple of years ago with some bricks of silica gel so the stuff might as well be free for me now, but I'd still go with make a starter if I thought I needed 1.x packets and I already had 1. I'm terrible for finding ways to make my...

I went with 70L vessels and at the time toyed with the idea of and costed 100L. I really do not need 100L, but still find myself maxing out the capacity of my system nearly every time and wishing I went for 100L as I try and fine tune the worlds most gentle boil. I am just too cheap to discard...

I know a guy with a grain father and he is really very happy with it. For me the biggest plus point is he seems to be more motivated to brew more frequently with it than me, but then he produces much smaller batch sizes. The next biggest plus for me would be that it looks to pack down into its...

The whole 'needs 1.5 packs when have only 1' situation is usually why people start to make starters. They are eyeballing it, but are making the extra effort to get closer to optimum without having to commit to that extra packet. You don't even have to go particularly nuts with a erlenmeyer...

Currently it seems high fashion amongst craft breweries around here to perform a 'hop sparge'. While it is sold as some craft secret to hoppier beer to my mind this is just a nicer and more craft friendly way to describe the practice of liquoring back which is a more customer friendly way to...

This is a bug bear of mine. I keep hearing 'over pitching is just as bad as under pitching' which I disagree with because if you over pitch you get the beer just not what you might have wanted, if you under pitch you might not actually get beer at all. Also who defines over and under pitching...

New glass doesn't need to be cleaned or even sanitised. We certainly don't at the brewery. There is however a difference between new glass delivered to the brewery ready for filling in fairly sealed packaging and glass which has sat open in a dusty warehouse/on the shelf and they could likely do...

We argue all the time over this and unfortunately we have no science other than our gut instinct to back it up. We've read plenty of studies and usually can shoot them down because of 'real world' practice being very different to the methodology of the study. We've studies showing full...