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"Hi Sean." "Hi... Well, it's been about two weeks ago since.. the incident." ... I have one of those excellent Clear Beer Draught Systems (http://www.clearbeerdraughtsystem.com/) which requires using a short dip tube on the beer out side with the Clear Beer hose on it. Well, I thought I'd try...

I have always used Whirlfloc but got my hands on some Irish Moss for the first time. It wasn't chopped up, nor did I know it was good to chop it up. Brewed yesterday, and I saw online that 1tsp/5 gallons was the recommended dose, but since it wasn't chopped up I took Brulosophy's advice...

I have been brewing for over 10 years, and I have heard about krausen falling, etc, but I don't know exactly what that means or, more importantly, WHEN that tends to happen. I read that for a New England IPA you want to dry hop when the krausen falls. Does this usually happen in the middle of...

I am going to put some fresh lemon peel in a Kolsch and was wondering if it would be smart to freeze it first. I know that one should freeze fresh cherries, etc, to get the most flavor. Is this the case with the pith of a citrus fruit? Does the same principle apply? Also, any recommendations on...

I have to clean about 25 cornelius kegs that have kicked and been sitting around a while. Anyone have a good method for efficiently doing this? Thanks!

You know, it's a piece of equipment you hook a CO2 tank to and say if you are crash cooling instead of pulling in air you can pull in CO2 because this thing trickles the gas in as needed. What's that thing called?!

What is your typical lauter time? And what kind of efficiency do you get? For me it's 80min - 80% eff (5 gal) But I'm wondering if I'm taking too long to lauter??

I made a yeast starter with an Erlenmeyer flast on a stir plate. I put the starter in the fridge after it spun for 18 hrs. Now it has a very thick beige layer on the bottom and a kind of gradient layer above that, which looks like the yeast is trying to settle out but it's not an especially...

I saw advice for dry hopping from JC of Trillium Brewing on another forum. He suggested transferring from carboy to a keg just as krausen begins to drop (to ensure yeast activity/suspension for biotransformation), leaving the yeast cake and trub behind in the carboy. This seemed odd to me, as I...

Like many, I am a huge fan of Hill Farmstead beers, and like many I wonder how much their water profile has to do with their beers' unique flavor and mouthfeel. I was wondering if anyone who has regular access to their beers would be willing to simply do an analysis on a beer of theirs? For...

I want to "dry nib" a stout and I'm thinking of adding the nibs to the keg which I will prime with sugar and let naturally carbonate for 2 weeks. My question is, can I just throw the nibs in? Or do I need to weight them down in a hop back or something? Will they float or sink? I have the thing...

I brewed a stout with a lot of non-enymatic grains in the mash (tons of oats, Munich, crystal, dark grains) and so I used some Castle Chateau Diastatic malt to boost the diastatic power to ensure conversion. Beersmith lists it as 300 Litner. So I calculated my mash to have about 65 Litner total...

I was talking to a pro brewer the other day and he said that all haze settles out with enough time (and cold temps). Is this true? I've read about "permanent haze", polyphenol haze, etc, and I got the impression that permanent haze is in fact permanent and unlike yeast haze it will never go...

We want a nice hot break and we add whirlfloc to get nice big chunks of protein to form so they are heavy and settle out more readily... Then we whirlpool which breaks those chunks up. What is the use of the whirlfloc if we're just going to break it all up again?

I'm trying to do a beer like Firestone's Pivo Pils, which is a dry hopped lager. I'm wondering how/when they dry hop it? I am planning on lagering the beer for a long time (1 week per degree Plato, which in this case is 3 months) so if I dry hop during the diacityl rest, the hops will drop off a...

I'm doing my first lager yeast (may me irrelevant to the question, not sure) and it's been on the stir plate for about 18 hours. I've read that the yeast is finished after 18 hours, and one should stop the stir plate and crash the yeast at that time. However, I'm still seeing a lot of bubbles...

I know that: a) Mash efficiency is the measure of sugar conversion/extract into the wort b) The higher your effiency, the less malt you have to use to acheive a certain gravity you're looking for c) A lot more than just sugar goes into the wort during mashing. It's all the other stuff, plus...

I've read from many sources that a higher mash pH (5.5-5.6) is desirable for roasty beers to "smooth out the roast flavor". I am wondering if there is something specifically about the mash pH that smooths out the flavor, or if this just means that a higher pH carried through the entire process...

The Yeast book says that the higher the starter temperature the more growth, but the closer to fermentation temp, the less off flavor potential and the more vitality, so they suggest a compromise of low to mid 70s Fahrenheit. I like to pitch all of the starter into the beer, so I am wondering if...

According to a few sources: http://byo.com/hops/item/526-czech-pilsner (under Soft Water) and http://www.weyermann.de/downloads/pdf/Weyermann_TKW_Mash-pH_2010.pdf (page 15) the pH of a Pilsner mash should be 4.5-4.8!! Is this true? Usually I'd trust BYO and definitely Weyermann, but this...