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Huge 7 year Bump! As a long time beer brewer (about to keg my fist mead today) I know that over carbing causes a rapid release of all carbonation leaving a flat glass of beer. Would not this be the same for Mead?

What a difference a day makes- Fresh pepper/pine is still there but after pulling off about 4 glasses it is no longer as prominent as it once was. I hope it does not diminish any further.

Ordered a few "new to me" hops from the 2016 crop and have been doing some single hop APA's to give them a trial run. This is my review of Ekuanot (or Equinox) HBC 366 The Design: Med body Mash@152F 10# 2 Row 1# Munich 1# Vienna .5# C-40 1oz CTZ@60 (my standard bittering) 2oz...

Glad you are up and running

I just put a socket on one of mine and works fine

I've never ran into this before but if it did I'd be inclined to put a socket on the nut and slowly give it a turn to open. (actually now that I've just inspected 2 of my tanks I am quite sure this will work) It's not gonna just blow up on you.

FG: 1.012 (80+% Attenuation) Took 4 days to drop to 1.014, Secondary to harvest yeast after 12 days, dry hopped 10 days I wish I had dialed back the bittering addition to only 1oz but I am adding this to one of the more successful brews I have had. The pic may not have captured the beer...

Glad to hear someone else noticing the change in NB recipes. I've noticed they've done that with some of their other brews including Fat Tire. I've given up on that company. I've used the T-58. I had great attenuation, which many posted of poor performance, but I was not very happy with the...

I have a pound of 2016 crop Mosaic in the freezer from my last order from HopsDirect. I've never used this Hop before and looking forward to trying it out. Trying to use all my 2015 crop up first but, yeah, that's not going so well. I've got a pack of Fermentis WB-06 in the fridge but...

First off, IMO you're correct that the chance of infection is minimal at best and I used to not heat back up to 180. But even though it is covered for the majority of the whirlpool/stand it is uncovered repeatedly to stir and, even though minimal, it is exposed to bacteria. Where in simply...

You would most likely be correct on the choice of yeast. I kinda shoot from the hip a lot and have yet to just copy someones recipe or follow style guidelines to a very strict degree; not saying that's always a good thing. This is a rare occasion for me to brew the exact same recipe this close...

@derekcw83 This is the IPA with M44 and is exactly 2 weeks since it was brewed. Not sure if pic comes through well but is very clear.

This photo is just over 12 hours since I cold pitched yeast.

The first I used this I added only 1 rehydrated packet on a 1.056 White IPA and it finished at 1.012. I reclaimed the yeast and dumped the whole thing in an IPA that had OG of 1.058 that right now is at 1.014 but it is in dryhop stage and has about a week left so more than likely it will be at...

I've had those moments. Brew, wake up no activity, come home from work no activity, about to go to bed no activity, F it! Throw in another packet go to bed, wake up to take a wizz blowing the top off. smh

Just finished up my brew day with my version of a White IPA. It was a good day- Type: All Grain Batch Size: 5.50 gal Boil Time: 75 min Efficiency: 72.00 % OG: 1.062 FG: 1.014 (Estimated) 8# Pilsner (Weyermann) (1.7 SRM) 3# Wheat Malt, Pale (Weyermann) (2.0 SRM) 1# Vienna Malt...

I brewed the Blonde with M47 and a BPA with M31 on the same day. First off just a reminder that I am by far an expert on Belgian beers but when doing a side by side taste of the samples from checking gravity, the phenols in the Blonde seemed almost non-existent compared to the BPA that I used...

Depending on the type of yeast you've used, it's not uncommon for a 24 hour lag. But, I used to be one of those that read all the info and posts about letting yeast warm up to room or wort temps before pitching as not to shock the yeast. From lots more reading and personal experience I have...

Again I am not very experienced in brewing with Belgian yeasts but I do have a lot of that ester fruitiness in the Blonde I made (just tried a sip to refresh my memory). Hop character was purposely kept at a minimum as I wanted to make sure the yeast character fully came through as was the first...

Yes I raise back to 180 just in case any nasties may have gotten in. Sometimes it will drop all the way to 150 and dont want to take the chance. I am closely monitoring and as soon as it hits 180 I am immediately chilling. If you are using a lot of hops, boil or whirlpool, you will have haze...