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Wouldn't beer already contain soluble fiber extracted from the grains?

Has anyone here taken part in a pro-am brew? Was it insulting to be called an amateur? It amazes me that some have such strong opinions about how other brewers filter their wort.

There are some pretty determined homebewers that will try to get close to that efficiency by squeezing the brew bag. I'm sure there is someone out there that uses a mechanical press in their garage to get every last drop of sweet wort from the grain.

I would argue that a mash filter is the professional brewer equivalent to squeezing wort out of a homebrew fabric filter bag.

This is what I came here to say.

If you were going to brew on the moon DME and hop extracts would be the logical choice, unless you are growing the hops and barley there and start a malting operation. If the atmospheric pressure is only 20% sea level, then I would imagine pour beer would cause excessive foaming if you are not...

It would probably be fine but with the temperatures we had in Texas last year I could imagine the package sitting in the back of a 150° truck for more than a day. Even otherwise stable ingredients will degrade when exposed to high temperatures for long periods. Again it probably is not a big...

The one downside for me is the time of year I would want to use one of these kits is also a time I would worry about the heat these would be exposed to during shipping.

I was wondering if this was inspired by this thread. https://www.homebrewtalk.com/threads/no-boil-recipes-new-for-2019.660329/

I got one of these as a fermenter too. I have an IPA fermenting in mine right now The last few batches I was using corny kegs as pressure ferment, which works fine. I like these since can see inside to watch fermentation (not necessary but sometimes I like to), and will make it easier to know...

If you rewire the coffee urn to bypass the thermostat I'm sure switching by your controller would be fine since all that would be left is a resistive heating element. I'm not sure if their thermostat is adjustable or preset like my cheap Mr. Coffee drip coffee maker.

If someone makes "crappy beer" but they and their friends enjoy it is it "crappy"?

Often homebrewers romanticize the notion of letting the beer take its time, but if you pitch a healthy amount of yeast it can be finished in a few days. Taking gravity readings is critical to ensure fermentation is finished before packaging especially if bottling. Another reason many...

During active fermentation the air lock is not really needed, but leaving the beer in the fermenter too long without an air lock will increase the risk of oxidation, or if sealed exploding fermenter. Some might argue oxidized beer is preferable to an exploding fermenter.

I am taking about using the stopper you use for the airlock just with tubing connecting the keg gas post. It doesn't need to hold much pressure, but with some of the CO2 coming out of solution as you transfer the pressure will rise slightly. If you can get another lid that doesn't have the hole...

I would do closed gravity transfers with my fermonster with tubing between the spigot and keg liquid out post, and tubing from the gas in to the bung at the top of the fermenter. As beer fills the purged keg CO2 is pushed out into the fermenter headspace.

Don't forget forging your own kettle.

If a system that stops heating at a preset temperature is cheating then isn't automatic fermentation temperature control also cheating?

I did the same thing, but for me it was more about leaning and having fun. I pay for Brewfather because I like it, but would be fine without it.

I'm curious how it turns out. Is one hop pellet enough? Since maximum dry hop utilization is between 4 and 8 g/l you could have used as much as 4 g in this bottle. I wonder if attaching the muslin bag to the tube would work so the hops can be free in the bottle.