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I bottle condition all my beer. I started having problems with capping for the last several batches - using a bench capper. I’m getting maybe 3 or 4 caps going on crooked, resulting in flat beer, in each carton of 24 bottles. I checked all the assembly bolts on the capper. I checked the capper...

I just received a brewing order from Ritebrew. It had sat on the porch for a few hours before I found it. There were ants all over it - I thought a package inside probably broke and exposed the contents to ants or whatever. The shipping box was slightly damaged - a small hole in one corner. When...

I just saw this at Williams Brewing - new to me: https://www.williamsbrewing.com/Home-Brewing-Equipment/Kegging-Equipment/Tubing-Tubing-Accessories/Copy-of-316-Clearflo-Ag-47-Antimicrobial-Beverage-Tubing 3/8" Clearflo® Ag-47 Antimicrobial Transfer Tubing Are you looking for better quality...

I found a Beersmith recipe online for stout: https://beersmith.com/Recipes2/recipe_356.htm?utm_source=getresponse&utm_medium=email&utm_campaign=beersmith_blog&utm_content=%5BBSHB%5D%20Sweet%20Stout%20and%20Milk%20Stout%20Recipes I’m curious about it - might try it. It seems really unusual. For a...

I just read the article. The link is A yeast from Argentina’s Patagonia could usher in a beer revolution - Not much info that home brewers can use, but interesting. Edit: Having trouble posting the link. Try this: https://www.zmescience.com/science/news-science/beer-yeast-patagonia-24092024/

I’ve scaled down from 5 gallons to 2.5 gallon batches (up to 3 gallons) and bought a 5 gallon bucket from Lowes for my fermenter. It has a lid with an O-ring seal. It sealed very well, but I had a really hard time removing the O-ring to clean it - I ruined the O-ring in the process. Asked about...

Our local homebrew supply shop is a combination taproom/homebrew supply. The bar tender gets the grain, etc. Normally it’s not customary to tip for homebrew supplies, but since this is also a taproom and the bar tender gets the grain, I think it might be appropriate to tip. Any opinions in this?

I plan to brew an English Porter using a recipe that calls for Chocolate Malt 430 SRM, but the homebrew supply only has 350 SRM. I think I can substitute the 350 SRM but at a higher percentage, giving the same beer color as in the recipe. The idea is that both color and flavors are less intense...

I had Covid several months ago. It was a pretty mild case – just felt like a mild case of the flu. After it was gone, I didn’t think much about it. Several months ago, I made some process changes - I started having trouble getting good hop flavor and aroma. I didn’t make a connection with...

I’ve been cooling wort in a water-and-ice bath in the sink for many years – over 200 batches. A few years ago, a leak developed at the basket strainer after brewing. I replaced the plumbers putty that seals around the basket strainer, and it never leaked again. Then a short time ago, a plumber...

I looked up the BJCP guidelines today - interested in Belgian Pale Ale. I found three different web pages for it - not all the same: https://www.bjcp.org/beer-styles/16b-belgian-pale-ale/ https://www.bjcp.org/style/2021/24/ BJCP Releases 2021 Beer Style Guidelines – Beer Judge Certification...

This post is continued from a previous one, but since the subject has changed, I started a new thread. I made an order from Williams Brewing on 5-29-22 - it arrived a few days later. It included three pouches of LME. Two had no problems, but one, the Nut Brown extract, started fermenting in the...

First time this has happened. Belgian Pale Ale in the fermenter 17 days - checked gravity at 1.0085. (I use a narrow range bottling hydrometer, read it to a tenth of a gravity point, and corrected for temperature.) Beer was crystal clear. Then checked at 21 days - should be ready for bottling...

My CaCl cakes up, from moisture apparently. The house generally stays at a good humidity, around 50% +/-, although sometimes it is higher when the HVAC isn't needed. Does anybody else have this problem? Do I need to put a dessicant pack in the bottle?

In my never-ending quest to find problems with my process, I have come up with something new. I’ve been using Star San for years – dip a washcloth in it and wipe it on the equipment that needs to be sanitized. But if I squeeze the washcloth while in the Star San (even unintentionally), some...

I've had two batches recently that have been overcarbonated - the first one was slight gushers. They were both primed for 2.65 volumes - pretty normal for me. To see if these continued to ferment after bottling, I checked the gravity of a bottle after conditioning - ready to drink. In both cases...

I've used Mangrove Jack's yeast four times. Three of these had very slow fermentations (long time to reach stable gravity) – 29, 40, and over 57 days (The last is still fermenting now). They all took off ok and seemed to be doing well, but just kept fermenting longer than expected. No compaints...

The latest BYO newsletter had a link to an article about brewing safety - passing it along: https://byo.com/article/homebrew-safety-techniques/?mc_cid=53fc943f89&mc_eid=2f2f3c6e82

My fermeter is a bucket - the lid has a rubber O-ring for sealing. I would like to get some keg lube to apply to the O-ring to improve the seal. The plan is to apply a thin coat of keg lube and then dunk the O-ring in Star San, then put it into the grove in the lid. Is keg lube the sort of...

My latest batch didn't ferment as usual. It was an extract batch with 50/50 Pilsner and Munich malt. I typically take a gravity reading after 15 to 20 days, and again two days later. It's always stable, and I bottle. On the last batch, I sampled at 18 days - 1.0148 and hazy. Checked again at 20...