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Hey all So for those of you using CO2 hop extract (the stuff from Yakima that comes in a can and is thick and viscous), how do you go about storing it after you have opened the can? I have heard of various ways to store it, from freezing it, to vacuum packing it etc. Is there a solid way to...

Hey all So I have this problem I have been struggling with for some time now. I have been brewing NEIPA's exclusively for the last year or so, but they almost all end up tasting the same, and I just can't figure out why. All the beers have this really sweet caramel/cotton candy almost...

Hey all I thought I would post my experience with switching from plastic buckets to conical stainless steel fermenters. 3 weeks ago I bought an SS Brewtech Chronical 7 gallon cylindroconical stainless steel tank, upgrading directly from 7 gallon plastic dish bottom fermenters. Disclaimers/info...

Hey all I have been brewing some NEIPA's for a while now, and I have been observing some strange problems in my mash. I get a fairly high pH rise throughout the mash, and I need to keep adding acid to knock down the pH to the proper range. So the grain bill contrains: Maris Otter Pale...

Hey all So I might soon be lucky enough to get a job at one of the best danish breweries, and during the process of getting the job, I was wondering what sets the best breweries in the world apart from the rest? By this I mean, why are they the best? I am talking about your Hill...

Hey eveyone Over the last few months I have had a few different imperial stouts, some from Hoppin' Frog and others, and most of them are DORIS or TORIS, so Double or Triple Oatmean Russian Imperial Stouts. Now I have been wondering what a triple mash is. It's not a triple decoction mash or...

Hey everyone :mug: So I need to break in my new brewing system, and I was going to brew an IPA that I have done a few times already. However I want to add fruit to it, something like mango etc. I have found frozen mango pieces and I also have access to fresh mango, but the frozen is a lot...

Hey all, So I finally got a recipe down for a new england style ipa that I was quite happy with. Bitterness was calculated to 7 IBU, and it has lactose in it. I tasted it at bottling, and it was very tasty, however it seems that the bitterness has increased in the bottles. Is that even...

Hey all, So I have been reading a few books about brewing science lately, and water chemistry keeps coming up as vitally important. I never really bothered with water chemistry, as the water we have here in Denmark where I live, is neither chlorinated or anything nasty, like I ha e...

Hey everyone, I am looking for some advice regarding really high gravity brews (over 1.100 OG). With the equipment I have now, the efficiency is around 70%, since I brew on quite small scales (all I have room for), and it is very hard to reach an OG of over 1.100 for the imperial stouts I...

Hey everyone, I have been lucky enough to get my hands on a 30L burbon barrel from a local distillery. I have tried many BA stouts, but what about barrel fermented? I have never messed around with barrels in general, but I know some breweries ferment directly in the barrels. So my...

So for this weekend I wanted to get going on the second version of my rauchbier. However, when I got home and checked my order at the local brewshop, I realized that I accidentally ordered their peat smoked malt, not regular smoked malt. :smack: Now I ramped up the smoke malt this time...

Hey all! So I have been working on a super tropical IPA recipe with all the hops I have left over from other brews. This is the very first recipe I have tired to build from scratch, so there might be some mistakes. I have tried to base it on an Alesmith IPA clone (which I have made before)...

After doing several brews over the last 2 weeks, including an AleSmith IPA clone (still fermenting), I have a ton of delicious hops leftover. I have Mosaic, Simcoe, Columbus, Cascade and Cirta, plus some Amarillo and Chinook. I thought it could be awesome to make a super tropical style...

Hey all, So I was thinking of trying to clone Mikkellers Beer Geek Vanilla Shake. For those of you who haven't tried it, it's an oatmeal stout with coffee and vanilla. Apparently the brewery who were supposed to make it originally, added 100 times too much vanilla, as the recipe stated. Now, I...

Hey all, So I was thinking about making an Oktoberfest type beer - since it's not long until October obviousy. Now I realise that the lagers should be conditioned and fermented for a long time at low temperatures, but I really don't have access to cool down the beer below room temperature...

Hey all, So this week I tried to brew 2 beers with gravity above 1.080 each, last one was 1.100. However I seem to have problems hitting both the target boil gravity and original gravity. The last beer I made had a target OG of 1.118 and I only managed 1.100. This beers recipe required...

Hey all, I recently made a hefe and an ipa, and they both suffer from the same problem. The hefe especially has a lot of yeast in the bottle and subsequently in the glass. It leaves a residue on the side of the glass when you drink it. The color and appearance is pretty spot on for a...

Alesmiths speedway stout has been a favorite of mine, ever since I tried it a few years ago. And one thing I have had a hard time figuring out, is how they make that sort of almost creamy texture. Is it they yeast they use or is it a combination of the malts and coffee? Alesmith say the OG is...

Hey all, So last night while brewing an IPA, I tried something different. I was brewing an IPA that I used a ton of Citra hops for, and I had some WLP320 in the fridge that I figured it would use. I had the idea that the citrus aroma would go well with the hefe esters. There is however no...