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(Yes, I know: old thread. But my question is very similar-but-different.) Got here via search; I want to lower ABV after the fact. That is, the beer is already brewed, and it's much too high ABV for my taste. Obviously, I can add water. I'm curious if there are any other tricks that maybe...

I'm starting to develop a superstition around the use of Irish moss and the coagulates clogging my plate chiller. I don't have any proof or scientific evidence -- as I said, it's a superstition at this point -- but I'm curious if anyone else has had any problems with using Irish moss in the...

First: It looks like the URL, while sorid, no longer has anything to do with beer. Might want to edit OP. But my Real Question is... Did you have any problems clearing the brett out of your soft brewery parts? Did you do any particularly special cleaning/sanitation? Curious, as I'm about to...

Oh yeah -- I missed the Tilt part on first read. Concur with the others: schmutz, foam, hops, yeast, bubbles -- all screw with the Tilt (because it tilts wrong. :\ ) Use a traditional "old school" hydrometer to double-check readings. (Tilt is still fun for general progress, but not-great for...

I would pitch more yeast. It never really hurts, and your (1) bonus question may be what happened; ale yeast floats on top. Per bonus(2), the point of a starter is to "get the yeast going", which helps with high OG, but modern yeast typically comes pretty strong and with a bunch of yeast...

Yeah, I know -- it's just a bit of OCD I have about wanting to Call Things By Their Correct Name. Worst case, I can scroll through the style guide. I'm just being lazy/efficient. :)

Like the title says; I've got a beer with various characteristics and I'm wondering what I should call it. In my perfect world, it'd be a "your beer fits this BJCP category"-type of thing. By way of example: I've got a beer that is, in every way, a Pale American Ale, except that it's...

(I know, old thread, but my Q is similar.) So, I know I [accidentally] under-grained my recipe -- already did the math on that. My question is: How much sugar do I add per gallon to get each 0.001 in gravity? That is, if I want to bump 5 gallons, say, 0.015 OG, how much sugar do I add...

[NOTE: I tried tagging this on to a seemingly-related ancient thread, but didn't get any traction...] Do y'all lager carbonated or uncarbonated beer? That is, do you (i) keg, carbonate, lager (or (ia) carbonate, keg, lager) or (ii) keg, lager, carbonate? That is: Is the beer carbonated during...

I had to rig some tubing to get things to fit, but that worked. Thanks!

So, two things... (Yeah, I know: this is an old thread. Still, it's the one that came up on my search and seems relevant.) Thing #1: I have the opposite problem. I open my valve to get a sample and just drip-drip-drip comes out. I speculate there's yeast/hops/trub in the back, somewhere...

Slightly related tangent (hope that's ok) -- do y'all lager carbonated or uncarbonated beer? That is, do you (i) keg, carbonate, lager (or (ia) carbonate, keg, lager) or (ii) keg, lager, carbonate? Is the beer carbonated during the lagering phase? NOTE: I force-carbonate.

A woman was asking me if I'd ever made/had/tasted a Russian beer (her accent was thick, but it may have been Czech; she's from USSR-era, so that might be "Russian" in her mind, I'm not sure*) and she wrote it down for me as: КРУШОВЦУА** I'm not finding anything like that in Google search nor...

1st time making this recipe. (First wheat beer, at all.) I used lots of rice-hulls to make sure I got good recirculation. OG: 1.048 FG: 1.012 (ABV: 4.73% -- mid style) (IBU: 15 -- high end of style) Attenuation: ~74% Mash: intended 152°, was closer to 162° most of the time. (Turns out it's...

Thanks for the encouraging words. Perhaps I did not correctly communicate that it does not taste right. It tastes like one filled a glass half full of water then topped it off with Hefe. I understand the BJCP guidelines; what I'm saying is: it's not currently drinkable beer. It's not even...

(ACK: this question might have wider applicability to any beer, but my current issue is with a hefe, so the question is specific to that.) I have a batch of Hefe that I was just (force) carbonating and, on tasting, I noticed that it's a bit thin. Passing around to others, they agree: the taste...

I have a setup like that (not as nice as yours), but the gasket is wearing out on that coupling between the motor and the mill shaft. It has a fancy name (after the inventor? Like "a Murphy coupler" or similar?) and I can't remember what it's called, so I can't search to find replacement...

I actually arrived here searching for how to clean my carbonation stone. The issue is: the stone is in the fermentor soaking in wort for a couple of weeks before I spray sanitizer all over the quick-disconnect and open the valve. So far, so good, but it feels like I'm gambling with every...

I'm growing my first hops in planters, and each rhizome sends up several vines. (Rather, they will; they're just breaking ground, now.) My question is: do I train & keep all vines? Just the biggest/strongest one and cut the others back? Something in between? I have lots of room, so COULD...

I have not done anything, but saw this article: https://tilthydrometer.com/blogs/news/extending-range-in-stainless-fermentors-with-the-tilt-repeater-1 Also, I can't find it now but, a few years back, someone posted a blog about how they managed a BT-antenna through a rubber bung that they...