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My understanding of Lagering: Primary fermentation: ~46-55*F until 75+% potentially more of gravity target (10-20 days?) Diacetyl rest: 58-65*F for 2-5 (or more) days Lagering Phase: <46*F for 1-3 (or more) weeks My first and only lager went: 48*F @ 10 days to 90% completion (1.050 to...

Batch #1: -58 OG, S04 yeast took it to 1.020 and quit, fermented 64-66*F. -I crashed the beer around 7 days, then removed it from the yeast day 12. -Went into the keg day 12. It tasted young from the keg. -14 days in the keg, cold, still tasted young, this was day 26. -Decarbed the beer, day...

For those who ferment in a keg, have you ever flushed the trub and drank from the same keg you primary in?

Dry hop in primary/secondary pass thru filter rig (1 micron) to keg. Do you notice any loss in aroma/flavor by filtering?

I calculated 200 million barrels a year of beer produced commercially world wide based from an american market. What do you know, share your knowledge?

New to the English style and darker beers, only have experience doing lighter american, German and Belgian styles. English Mild OG 1.037 ABV 3.7% IBU 16 SRM 17 FG 1.009 Ca 57 ppm Mg 10 ppm Na 22 ppm SO4 40 ppm Cl 46 ppm Bicarb. 95 ppm 1.2 g Epsom 1.3 g CaCl 0.8 g Baking Soda 1. g Chalk...

No off aromas after I dialed temp in, fermentation started a bit warm and tried to banana ester on me. Now at 64-65*F Have you ever seen this much on a 3 gal batch?

I often hear brett can clean up off flavors and transmute them into other flavors/aroma. Does anyone know what brett does to isoamyl acetate, banana esters?

Not discussing dry hopped beers. IPL vs IPA identical recipe difference in yeast and ferm temp. discuss.

I typically add WFloc 10-15 mins before flame out. When outing I am setting up the chiller ~5-10 mins of work. During that time the beer "chills" to 210 deg F in the pot. I go once through cooling to the fermenter, no re-circ. I do see the WFloc working in the kettle, but would it be more...

I am not finding any premade 30A spa panels or any old inline 30A 240V GFI's. I either will buy a 50A prebuild and add a 30A circuit breaker to my control panel, or will wire my own inline 30A 240V GFI. My question is, do GFIs have to be installed in metal cases, or can the be installed in...

/edited Mash at 120V, and for boil use 120V through the SSR with 120V constant via switch. Thanks R

Hi all homebrewers, out of curiosity: Where do you buy your supplies and why? Do you buy your equipment from the same supplier? I am split on whether to buy local, or to get what I want and ship across country. I want to know what others do. Peace R

Not seeing any collective source out there, I've browsed so many threads. It would be nice to have it all in one place. Trying to gather ideas.

BIAB Rarh Pale Ale Malt Citra Hops 12.9%AA Built water from DI pH 5.25 mash ph 5.3 sparge No acid additions needed OG 70 Brew-house efficiency 85%

Hoping to master the IPA! RM