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Most beers fermented with honey have little or no honey flavor, unless they add a ton at flameout. It’s possible fermenting under pressure will help but don’t expect an obvious flavor.

453 grams is 1 pound. I’m pretty sure there are no cubes for sale that weigh 1 pound each. [emoji846]

I forget the details but I believe there is a company that buys recipes from homebrewers, brews it and ships it to customers looking for something different. But as stated above there are tons of good beer recipes available for free. It might be legal to buy ingredients for someone and have them...

Agree with Wilserbrewer.

A few ml of lactic acid is fine. I use it often.

Could get this https://www.brewjacket.com/buy-now/ and a kegerator.

I've bottled carbed about 40 batches with the Northern Brewer calculator. I preferred it because of the variety of sugars it includes and the fact that it accounted for beer temp (i.e., natural carbonation) but it definitely tended to undercarb rather than overcarb. The only time I ever...

I used to wait until the yeast were done before doing Diacetyl rest but I sometimes had issues with Diacetyl so I researched it and saw that some people start ramping the temp up once the activity is noticeably slower, say 75% done. It makes intuitive sense that the yeast might clean up Diacetyl...

I'm in

Important Update: The group meeting at Capital Craft has decided to formally organize, pass ByLaws, collect dues, and kick things up a notch. To differentiate ourselves from FTW, we've renamed ourselves Garden State HomeBrewers. Here is our FB page for more info...

Where do you live? My fav places are Approved Fire Protection in S Plainfield and brewhardware in Whitehouse Station.

Can an STC-1000 handle 3500W?

Ferment the World has 2 homes, and 2 meetings per month, 1 at Harvest Moon and 1 at Capital Craft. Organization page here: https://www.facebook.com/fermenttheworld/ Group discussion here: https://www.facebook.com/groups/CentralNJHomebrew/ We have met at other places, such as Northside...

In theory, the CO2 produced during the fermentation will carry a lot of the hop aroma out of your beer as it leaves the fermenter. Also, adding hops (or fruit, spices, etc) is much less likely to cause contamination if you wait until the yeast have generated about 4 or 5% alcohol, which prevents...

Southern brewing gives more details about swelling and leaking on this site (with photos). http://www.southernhomebrew.com/beerboxreview.html

Here's another picture. Filled the bottom half of bottle with Oxyclean and Sodium Metasilicate (poor man's PBW substitute) and it removed the yeast film. Would be cheaper to soak them in bleach but would be more paranoid about rinsing out all the chlorine...

I would mash higher, like 154 but some recipes say 152.

Nice writeup!

I think the original poster is saying that he accidentally aerated at bottling time. The presence of oxygen in the bottle will cause the beer to oxidize faster (wet paper/cardboard flavor), but since you had yeast in the bottle (as opposed to most commercial beers), they hopefully used up at...

Another tip (might be obvious to some) is that the wort chills MUCH faster if you stir while chilling.