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Oh, OK then...was wondering if perhaps the Brew Mistress was putting it in the other end, or perhaps some hot wort dripping on ... :eek: (Better stop while I'm ahead, and before the thread gets closed!!!)

Depends on what you're doing with the beer....

As long as you use beverage/food grade tubing, you should be fine. Check out the Fermtech Auto-Siphon if you haven't already...makes racking a breeze! Comes in a couple of sizes depending on whether you're doing smaller batches or 5 to6 gal

in 2012, my cousin-in-law brewed that beer, and he put fresh cut juniper boughs in the bottom of his mash tun, as well as juniper berries in the mash. No sure if he added anything after that. As I recall, there was a subtle, but present juniper flavor.

Parking Chair 2IPA @ the new Penn Brewery bar in the Pittsburgh airport...a good beer at a nice addition to PIT

But I think that's exactly what the linked article is suggesting...and what I thought RM-MN was getting at, until this reply: It would seem to me that at least *one* of them *is* necessary to produce healthy yeast in maximal quantities...both oxygenation and the stir plate introduce oxygen...

Citra & Mosaic is an awesome combination!

I wonder if the pH drop from fruit acidity allowed certain proteins to denature and clump up so they were more flocc-able (if that's a word...)

^ definitely don't do that...DME goes into cold/cool water first!

I did the Fruitcake Old Ale two years ago. I didn't use the recipe directly from the book, but did a sort of smash up recipe based on a couple of BYO articles. One of them was those style guideline articles usually done by Jamil Zanihshef...I was going to link the article, but I see that BYO...

True, we can get away with a lot as homebrewers and still make a pretty good product...but I enjoy doing the fiddley bits with rehydration, and as an upside, I really do think I've seen that my beer and mead is better than it was...

It's not "pre-hydration," it is literally re-hydration of dessicated yeast cells. The benefit has nothing to do with when the yeast start actively metabolising, it has to do with what's IN the "water." I would encourage you to read the information I posted above in more detail. If you put a...

Two words: Add it to the rehydration water... Check the data sheet for the particular yeast you're using...not every yeast calls for the same temp of rehydration water. I also like to attemper to within 10*F of the wort temp. The 20-30 min or so that I spend rehydrating the yeast is worth...

So I tried a few more ginger-IPA infusions today...I'm starting to think there isn't a hop profile that doesn't go well with ginger! I tried two citrus forward IPA's: They both worked really well with the ginger! I'm still leaning a bit more towards the piney/resiny hop profile, but if some...

Hmmm, no, but perhaps I should change the o-rings on the keg!

I see this silly :off: nonsense everytime someone dares to mention "dog" and "beer" in the same sentence. There's a vast difference between your dog drinking a few slurps of finished beer vs. chowing down on a bag of hops or the kettle trub from your 100 IBU DIPA that you dumped out in the...

I'm going to be that guy....Is force carbing an option? Perhaps now would be a good time to buy a kegging system if you don't have one? But seriously, if you used brett, wouldn't that still be able to eat up some priming sugar without too much trouble? I have to admit, I have no experience...

You absolutely *have* to call it "Spacey Hummingbird Spiced Cherry Dubbel!!!"

I did the Caramel Quad a few years back...low and slow, low and slow is the key...and a lot of stirring. I found it a lot like making bochet (caramelized honey mead), and found that just a short time separates just right from too much from burnt.

Cinnamon can be dosed much more aggressively than cloves, unless you *reaaly* like cloves, and that's what you're going for. I doubt that 4 solitary whole cloves in primary will be too much... Agree with @CKuhns...I also usually add after primary as well....