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I'm probably not the first one to do this at the homebrew scale, but I had an idea to get a cheap steam cleaner with an extension on the nozzle that fits into the mouth of the bottle. I just moved the wand with the extension from bottle to bottle. Sure enough, the steam rapidly heated the bottle...

Using Wyeast's 2565 (Kolsch) strain, I've fermented simple yet aromatic "Kolsch-inspired" beer in four 4-liter fermenters for a total of 16L. It's tasting perfect so far after 13 days. I started around 62F before ramping up. I was debating on whether to do any lagering, and I've decided to split...

Every time I add grains, I can't help but think that all the bubbles floating to the surface contain harmful oxygen rising through the stike strike water. And this happens after I cleared my strike water of most of the oxygen by using yeast. How big of an issue is this and does it negate...

Is anything different going to happen? I do BIAB and I noticed that mashing in seemed way easier yesterday. No dough balls whatsoever. Everything going great. But then I realized the temp was set wrong -- it was at 100F. It took another 15-20 minutes to raise to 152F. I read that doughing in...

I took a leap and decided to ferment in a corny keg. I was able to purge the keg before and after the closed transfer. I used a blow off tube in the beginning but now I'm kind of letting natural carbonation build and using the PRV like a spunding valve. I'll eventually be able to fully spund...

Thought it was pretty fun to be tested on my beer knowledge with a real practice exam to become a Beer Judge on the BJCP website. It was pretty forgiving, but cool because it doesn't cost anything. Maybe someone else will get a kick out of it. bjcp.coursewebs.com/cart/Default.aspx Free BJCP...

I like when beer gets so clear in the secondary you can see a laser bounce inside the fermenter, all the way to the other side and back. Take a close look. Can anyone guess by the shape what is obscuring the full view of the path of the laser? Hint: It's floating at the top.

Does anyone use this for the short-term benefits? Which would be prevention of oxidation in such a significant way as to make beer taste better. Used in the mash or whirlpool. Can it make your fresh ingredients pop? Seeking some insight and "talk" about tannic acid -- you might have heard it go...

I made a lot of changes recently, and the results are so much better! Here is a list of the biggest improvements I made that I think can make your beer go from drinkable to crushable: All fresh milled grains and fresh hops (this was huge) better mash temperature control and homogeneity of it...