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Curious if anyone has ever tried fat washing a spirit, and then doing something like adding it at packaging? I have this idea in my head for a couple of things, such as washing rum that has steeped in some other things with coconut and adding to an oatmeal stout. But I’m not sure if the flavor...

For those who have gone from smaller to ten gallon batches, what were some logistical considerations you encountered but did not expect? This could be recipe planning, hot side, cold side, or general equipment issues. I’m also interested in if you went to using one fermenter for the whole...

I am in the process of building my new electric recirculating BIAB setup(more on that here). I have largely accumulated my gear on the secondary market via folks moving almost entire brewing setups for great prices(read with almost everything I need minus minor parts left I finally exceeded the...

What’s your best story about something ridiculous you had to do or overcome to save your beer on brew day? Stuck sparge, mixed up your ingredients, passed out and did overnight mash? Mine was earlier this month on a Dunkel. I was milling my grain and noticed the gap adjustment had come loose...

I am looking to upgrade from stovetop/cooler batch sparge setup to an electric full volume biab recirculating system. My short term goals for this system are to eliminate moving wort during mash process, reduce brew day time, and gain the ability to more easily execute mash schedules. I do...

I picked up this yeast last year and it has become one of my favorites. I really like the nuttiness it puts off, which is what I find sets it apart from other English yeasts. I brewed my Timothy Taylor’s landlord clone earlier this month, and have just kegged it. While of course the flavor is...

I experienced my first major CO2 leak issue on a Timothy Taylor Landlord clone this past week. Transferred and setup the keg to burst carb at desired PSI, came back a few hours later to an empty CO2 tank. Life got in the way and took me a week to get it refilled(I live in the country and it’s...

I way overshot my pre boil volume, which I attribute in part to some changes in my practices after realizing I was leaving wort behind in my mash tun. So now I have a good amount of leftovers after sparging, which I have boiling away next to my main batch. I took 1.5 gal of the excess(definitely...

Think I have some of the answer, wanted to check here. Finally made the jump to kegging and started out with faucet adapters to help reduce initial costs. From reading around it sounds like since it’s hooked right on to the keg, I should run at a pretty low psi for serving which makes sense. I...

I have a bunch of Maitake in my freezer, been reading The Homebrewer’s Almanac and Radical brewing which have gotten me interested in using mushrooms in beer. Anyone with experience or suggestions? I started a tincture tonight via radical brewings instructions for their chanterelle ale, just...

I have each of these on hand and am thinking about co pitching them in a pils/wheat 1.050 ish sour beer. I’ve used 644 but never 645, descriptions seem to have some overlap. Anyone try this, or have experience with both? Searched around a bit and haven’t found anything.

Happy new year all Another extract brewer looking to go all grain. I'd love to be able to use my fancy schmancy induction cooktop we just got a couple of months ago, and I would further love to do BIAB. I'm looking at a 10 gal kettle which is induction compatible for 5 gallon batches. My...

I have a Mead I bottled last week which I Mead with Voss kveik, with all nutrients added up front due to expected fermentation timeline. Noticed the Mead itself was bubbling for a while, which I assume is maybe excess C02 production? I did get some sulphur early on. Bottled after a month, and...

I've been wanting to try making a smoked beer, and originally was going to do an extract recipe with steeped smoked malt. But I think this might be a good opportunity to try out a partial mash. Below is my rough plan for a PM Stjordal style beer, stealing ideas from Historical Brewing...

I've searched here and Google, haven't quite found an answer yet. So thought I'd ask here as maybe it could help others. I'm wondering about best methods, if any, for purging oxygen for those of us who do not yet have CO2. In this instance, I am asking most specifically about after either: 1...

I have some WY5526(Brett lambicus) that I am going to make starter with per the modern fast and funky methods, link to that thread below. If I overbuild the starter, can I retain a portion to keep and build again just like Sach? My suspicion is yes assuming proper methods, sanitization etc...

Has anyone made a Bochet using the BOMM protocol? I plan on starting a three gallon batch this weekend. Unless suggested otherwise I'm going to follow protocol for basic BOMM batch, except of course the heating the honey part. So will be making starter, adding nutrients, degassing, etc. For...

I'm hoping to diagnose a mineral bite I've experienced in two of my beers so far. I've searched here and other places, and have seen some suggestions such as infection, hop matter, carbonic acid, and others. Both of these are from extract and in bottles. The first beer is an old Rasputin...

I've accumulated a number of leftover ingredients from my last several batches, and I'd like to use some up while they're fresh. Thoughts on potential general styles to pursue using them? I'd like to mostly stick to these ingredients, but no big deal adding a thing or two will probably need hops...

Attempting to brew two recipes from Mr. Papazian's Complete Joy of Home Brewing: "Danger knows no favorites dunkel" and "purposely saison". Problem is my idiot self wasn't paying attention and thought the dunkel was a dunkelweizen, it's actually a dunkel lager. Consequently I ordered the lager...