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I recently started using the Hop Age Tool in Beersmith after I found that many of my beers were not hitting the mark as I expected. While my use is limited, I feel like it's making a big difference in my beers. I am surprised I haven't heard about doing these calculations more. How many of you...

Hey everyone, I’m doing a two-step yeast starter and wanted to double-check my thinking. Step one was 1.25L with 136g of DME for OF of 1.040. For step two, my calculator says I need 2.5L with 273g of DME to get to my target cell count. I’m not planning to decant after step one — just going to...

I recently had to get rid of a bottle of 85% Phos Acid because it turned brown. Not knowing why, I thought that was the best decision. Well my new bottle has started turning brown now. What is going on?

If you have a StirStarter stir plate (the larger version), here's how you can turn it into a powerhouse: Full speed, no throwing stir bars, and a strong vortex in a 5L flask! The Backstory: My stir plate broke after some yeast got into the unit during an overactive fermentation, damaging the...

At risk of being told to not worry so much, I do have a few of questions after trying an overbuild yeast starter yesterday. If I’m making a 2L starter should I use a 5L flask? I didn’t use fermcap and there was a large mess to clean while on the stir plate. If making a 1.8L starter, do I...

I am looking for a dry yeast derived from Augustiner. I know most of the origins are speculation, and my research has yet to lead me to a definitive conclusion. Mangrove Jack M76 is my best bet for a dry yeast that is/could be derived from the Augustiner strain. Thoughts? Thanks for the input!

Reading the Grainfather documentation for their fermenter leads me to believe that it can handle under 7oz of hops without clogging. What has been your experience with the max dry hop amount before you’re forced to use the dump valve?

I received my first shipment from HopsDirect, and it was very beat up. Long story short, I thought they vacuum-packed all their products; all mine are full of air and appear to have some small holes in them. I'm worried about that. Have you all received your hops vacuum-packed from them?

Are there any glycol solutions for kegs? It seems that there would be a market for that. I have a Grainfather system, and it can't do pressure fermentation, but my plethora of kegs can; I just can't temp-control those.

So, after trying hopshot for the first time, a lot of it never made it into the wort and instead collected on the bottom of the kettle. Trying the beer in the fermenter leaves me believing it will be grossly unbalanced. So, I've determined that the only way I can increase bitterness...

I can't find a good answer to this question even though I know it's been asked in many different ways 1000s of times. So here I go. If I have a stout that I want to be carbonated to 1.8 vols, the pressure to carbonate the beer with 25% CO2 beer gas is still much lower than the desired serving...

So, I found some Hopshot hop extract I purchased and forgot about, so I decided to brew a beer with it. Despite reading many times on this forum not to actually taste it directly, a minuscule amount got on my figure, so, of course, I licked it. 💀☠️💀☠️ A slow build up of mistake!

My wife, inspired by her recent reading of Charles Dickens novels, asked me to create a beer based on Dickens. Excited by the challenge, I decided on a mild ale as it seems to be the most likely ale he would have been drinking at the time. However, after researching Victorian-era mild ales...

So, I've made a few lagers before but never one as light as a Helles. Everything else has had a strong flavor background ruachbier, and very hoppy pilsners. I just racked it to a keg with biofine after lagering for 2 months, but it's a little fruity. It's nothing offensive, but it's certainly...

I assume there is a logical reason for this, but can someone explain why BS3's FG is lower than the given yeast's attenuation? For example. Let's assume a lager with a light body mash @ 145, with Mangrove Jack M84 with an attenuation between 74-76. Let's say this yields an OG of 1050. At 76%...

Could someone please describe to me what Great Lakes Dortmunder Gold tastes like from a brewers perspective. I’m going to try to brew one but never tasted it. There’s a few clone recipes floating around out there so this will help me make some tweaks. I doubt it will taste like it, but the...

So, I was hoping you all might be able to give me some ideas here. I have a traveling picnic tap that I hook up to my ball lock kegs and it works great! I decided to use it on a commercial keg, so I bought a sanke coupler and converted it to accept ball lock connections. Problem is that the tap...

I was thinking about using the under modified chit type malt (because I never have and it sounds fun), but then I realized that my mill might not be able to handle the harder grains and it might do more harm to my mill than the fun I would get out of it. Or the malt just might be too hard to get...

How often do you reapply your keg lube to your gaskets? After each cleaning? Deep cleaning?

Does anyone have a list of the textbooks that are used in the brewing programs these days, Siebel or UC Davis? I'm sure they are way to expensive and overboard for a home brewer, but I am interested in what those guys are learning from.