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It will speed up the end of fermentation. Extremely doubtful that it affects FG unless you are in a high-alcohol beer and racing against yeast death from alcohol toxicity.

I have a fast keg, too! Increasing line length to 10 ft on all of my kegs helped a lot, but I still have one that is just plain speedy. I've kind of just accepted it as one of those things.

Bionut, yes, exactly. The -30 minute I add on top before closing it up. I use a stainless milk can not a cube but I don't see where that would matter. For the zero minute, I turn off the burner, add the hops, and gently stir to start kind of a whirlpool. Then when I drain 15 minutes later, I...

retail: $65, private: $35-$50. Less for pin lock or converted pin lock.

yes, racking can restart activity. with some strains prone to sticking, wyeast says, "rack or gently stir to finish fermentation."

A local brewery of reasonable quality here is doing $10 bombers. The beer is pretty good but nothing extraordinary. Another is rocking $15 4 packs. I find myself reaching for brands like lagunitas and Revolution where I know I'm getting a great beer at $9-$10 per six

Part of the reason for the regiment of nutrient and degassing for mead makers it that mead has an OG well north of 1.100. Cider, on the other hand, tends to be nowhere near that. Doing something like this with cider might help, or it might just be overkill.

I was very precise about calculating my water pH and then eventually realized i was doing about 4mL of lactic in the mash for normal beer and about 7mL for strong beers, plus about 2mL in the sparge water. Now I simply add 1 tsp of lactic for everything except very dark beers, which get 1/2 tsp...

Personally, I would do a 60 minute addition for bittering and then not add any more hops until 15 minutes at the earliest. Also, I think using a strongly flavorful and aromatic hop at 30 minutes kind of wastes the best attributes of that hop. Given the same amount of the same hops, I would do...

http://braukaiser.com/wiki/index.php?title=Lactate_Taste_Threshold_experiment /credit braukaiser

Table sugar is fine. I've used it to bottle dozens and dozens of batches. I also use it in Belgians, west coast ipa, etc as a fermentable. However unless you use ultra fine sugar it doesn't dissolve as easily as dextrose. So just double check that your sugar solution is fully dissolved before...

I recently made a BGS that I found to be most pleasant after about 8 weeks. My experience was that the yeast fruitiness really took a dive after about 16-20 weeks. This was with a slight underpitch of wyeast 1388 in the low 60s with oxygen and nutrients on days 1 and 2. OG 1.080 including 2 lbs...

Hahah, what a funny clash of colloquialisms with brewing terms! Yes, I would throw out, down the drain or in the garbage, washed yeast from October. We aren't wyeast, yeast-in-a-jar should probably be used within a few weeks. You could use all three yeasts from 2.12 or just two.

I would pitch the one from october and combine the other two into a new starter.

Credible, excellent brewer with good taste and seemingly an awesome personality -- yes. Credible scientist, no.

this is not a reliable source. this is just some guy saying random thoughts that he considers to be rational. nothing in that post justifies lengthy debate or discussion.

It's great to read about what's happening in Buffalo. I think this is a really exciting time for American cities, success stories like what you are talking about are happening across the country; it's awesome!

love it! thanks for sharing.

Citra, Galaxy, Simcoe -- fresh they smell like nothing but cat pee to me. I get no cat pee whatsoever from hops that were heated one way or another, but I do get a bit from dry hops, however nowhere near what I get from the fresh hop.

I have had very exciting results no-chilling hoppy beers. I get exceptional hop flavor and aroma equal or beyond what I achieved when chilling with 0 minute, -15 minute and -30 minute additions. I add the zero minute in the boil kettle, drain onto the -15 minute addition and toss in the -30...