Search results

I am having trouble kegging a Berliner Weisse at 3.5 volumes. (I know that's on the high end) I keep getting the classic glass of foam and then flat beer when it settles down. I already increased the line length to a whopping 13 feet of 3/16 ID. I can get a good pour if I turn the pressure...

I'm always a bit dumbfounded when looking at a grain bill. Some brewers can spit grain bills for new beers out of their head, and they turn out great. They know exactly the flavor contribution of each grain. And when they wanted to tweak the flavor, they know exactly which grain to adjust...

TL;DR: Don’t worry about headspace. The common consensus among home brewers has been to keep headspace in the fermenters to a minimum. This is usually attributed to the need to reduce the amount of oxygen in the headspace from ruining the beer through Oxidation, Esters and Acetic Acid...

I live in Ohio just west of Cleveland. I just planned 3 Nugget rhizomes on May 25. I know it was late but I moved here from the desert on May 25 so they were in the ground as soon as I could. June 2 I saw the first sprout pop up. June 3 a squirrel dug up the sprout. I also found 4 other sprouts...

I am taking an entrepreneurship class in college and our potential business is a brewery that is setup specifically to handle ultra high gravity beers like Utopias. It is the time in our class where we need do make a "Minimum Viable Product", which for us meens I need to brew a tasty 1.200 ish...

I'm new to kegging. I have an American Brown(Janets Brown from brewing classic styles) force carbed to 2.1 ish volumes at 49F. Its currently sitting at 13psi. When I open the tap the whole glass fills with foam and the beer is flat by the time it clears. I turned off the gas and opened the top...

So I have been entering compeitions in order to get some critical feedback and improve my brewing. And I really have been learning a lot. I have got some great feedback from the judges. But getting low scores is still frustrating even if you are learning a lot. So my question is this : How...

So I understand that the big copper kettles that some breweries use do a lot of good things for the beer. One of which is removing sulfur from the wort. I always add my immersion chiller to the kettle for the last 15 minutes of the boil to sanitize it. Do you think this could possibly be...

I love me some cask ale, but why don't my bottle conditioned brews get that awesome cask ale character? Is it the: Size of vessel? Shape of vessel? Slow cask decarb? Serving temp? Isinglass? Other junk people put in casks? I popped a couple homebrew bombers and put them in the...

So I've seen John Palmer (on BTV) chewing on raw grains trying to decide which ones to brew with. Does anyone do this? Can you really pick up a flavor profile this way?

So I've only got room for one carboy in my fermenting cabinet. Which is fine for ales because if they need a secondary then I can just throw them in the closet and the cabinet is available for the next batch. But how would one go about brewing a dopplebock or an ocktoberfest? They have to be in...