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So, I’ve been using yeast starters for quite some time and have recently added in the addition of a stir plate. My understanding was that the added aeration from the stirring would increase the yield of yeast in the starter. I’m not sure I’m noticing much of a difference, though. I use the...

Brewed a saison today. About three hours in the fermenter and I have a very clear stratification that I don’t think I’ve ever seen before: The sample in my hydrometer tube didn’t do this. The only difference is that I, obviously, added the yeast from my starter into the fermenter. I decanted...

I’m getting back into brewing after a long hiatus. I started in 1999 with two-stage fermentation in glass. In a recent post when I asked about finings in a cloudy secondary, a few folks who responded said they no longer did secondary fermentation. I thought the purpose of racking into a...

I just got my hands on a grain mill and will be brewing shortly. I was searching the forums about where to set them for barley and wheat malts, but didn’t find too much. My setup is an igloo water cooler with a false bottom. My sparging is a kind of a weird combination of fly and batch sparging...

Even after brewing on and off for 25 years, I still find myself with lots of questions and insecurities… I’ve done yeast starters for years, but have never had a stir plate. I understand that stir plates increase the aeration of the wort for the starter, but I also thought all that extra...

As I continue to refine my brewing acumen, one thing I think I should be paying more attention to is mash pH and water chemistry. I was reading through some threads on pH meters and looking some up, but I’m still a little unsure of application and usage because of temperature, calibration, etc...

I’d like to try and brew an all-grain hefe but most of the recipes seem to use a decoction mash or several rests, but which I’m not really set up for… is there something in the wheat compounds that precludes a single infusion mash? I suppose I could start with just a really thick mash and...

I brewed a Golden ESB a few weeks back. It’s in the secondary now and is still fairly cloudy. I’m going to give it some extra time there and cold crash it when I keg it, but I’m still not confident it will clear. I was thinking of using some finings while it’s still in the secondary, but I’ve...

I’ve been brewing in a converted 15.5 gal sanke keggle form the last 25 years and just ordered a new 10-gallon Anvil Brewing kettle with thermometer and valve. Does anyone else use Anvil Brewing stuff? What do you think? They seemed at least as good as the Megapot products sold by Northern...

Hi There! Not so much of a new member as a prodigal son, returning. I’ve been homebrewing on and off since 1999, and originally joined this community in the early 2000’s. I brewed for my wedding in 2006 and then largely stopped brewing. Fast forward a few addresses, e-mail addresses and years...

I just brewed a NEIPA and swapped out the Azzacca bittering and aroma hops for Superdelic… hop stand and dry hop hops are Mosaic, Galaxy, and Citra. Just curious of other people’s experiences with Superdelic since they are relatively new. Have you used them? Did you like their...

Greetings! I recently brewed a golden ESB using White Labs (WLP023) Burton Ale yeast. It’s almost a week in the secondary and still fairly cloudy, which is unusual for my beers (most are usually exceedingly clear at this point). After doing some research, I’m wondering if the yeast is the...