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I've been staring at the No Chill Hop Utilization Chart that The Pol put together and it makes sense to me for Hops, but does it apply to other volatile aromatics as well? I usually add my coriander and orange peel into the Wit at about 5 minutes to go in the boil. On the No Chill chart this...

I've been fiddling around with the EZ water adjustment spreadsheet (thanks TH for your good work) after already brewing up a pale ale with my well water. On further analysis, my water is a bit weak in ions and a little high in alkalinity for the colour of beer I wanted, but that ship has...

Hey all, I've recently moved and before I did I dug up my hop rootstock, some big, nasty looking cascade rhizome and tap roots. I put these in a rubbermaid with plenty of dirt and made the trip East. So now it's winter and they're still in the rubbermaid, so do I... 1 dig a hole in the...

Hi all, I've got my bines growing up strings to my house gutters, about 10ish feet. They've reached that point and the ends are dangling in the air. Should I cut off the growing tip so that the bines stop going up and start growing bushy? Or should I leave it be and let it do as nature...

Hi all, I added 2 pounds of Hard Candi sugar to a recent brew and am trying to figure out the abv in Beersmith. The extract potential for the Candi sugars is 36ppg, where all the other dry sugars is 46ppg. Is the Candi sugar listed in beersmith a syrup? Or is there some other reason why...

Or is this another mantra that is repeated because it was read somewhere? It used to be said that the gap should be 0.040 or you risk tannin extraction, but now people are going tighter for more efficiency and no reports of tannins. It used to be that the hottest water used for sparging...

I'm planning a brew tomorrow using homegrown cascade hops. I don't really intend for it to be overly hoppy, it's more of an American Wheat, maybe 23 ibu. My concern is that my hops may have been picked a bit young, they have fairly good aroma, but since they're homegrown there is not %AA...

I'm a big believer in writing everything I can down as I brew so that I can piece together what went wrong if things need fixing, or what went right so I can replicate later. Everything goes into the notes, temps, gravity, masses, the odd pH here and there, and especially volume, I collect...

Hey all, I've inherited a 15 gallon lobster pot from my wife's grandparents and have been using it for a while to brew beer. I'm considering altering it a bit to make it more user friendly, it's 3/8" aluminum and a nut buster by itself, let alone with 10 gallons of wort in it after boiling...

Hey all, I've got two first year Cascade rhizomes in the ground, I got them off a fellow brewer in town so they were about 3 fingers thick, not the tiny stick that comes in the mail. I got them in the ground late, though so they've only just flowered, maybe for the last week or so. I'm...

Or would this end up more like hard cider? I've got this weird variety of apple in my back yard called a Transparent Yellow, it doesn't keep very well as an eating apple and as it ripens, it gets these transparent areas under the skin. It's very sweet and apparently very good for...

Last batch I made was a Belgian Wit, 50% wheat malt, 10% oats and 40% 2-row for the mash, I've set Beersmith at about 2.6 L/kg (1.25 qt/lb) so the mash was a bit thick. Steamed to mashout temp and vorlaufed 3x to try to get the wort clear, no luck but the flow rate slowed after each recirc. I...

Well, after months of collecting and preparing the equipment I decided it was time. Up at 8am to heat the water for what was initially intended to be an Ed Worts Haus Ale clone but with the hop shortage I had to back off the grain bill to keep it in balance. Then I stared longingly at my...

Hey all, Last weekend I bottled a brew into .5L Grolsch swingtops that had been cleaned out in a bleach solution, rinsed with a jet washer and then sanitized with Iodophor. The recipe made a basic red ale (65% 2-row, 30% Munich, 5% Carared) and it bottled up fine. In some of the bottles, even...

Hey all, A lot of sites discuss fermentation temperature when brewing ales and lagers and most say for instance that if the ale is fermented at >18C, you'll get ester production and make a fruitier beer. Is the temperature they're quoting the liquid temp or the air temperature as our room...

Hey all, I've been having a hell of a time trying to track down Starsan up here in Canada and am not too keen on iodophor b/c of the staining. I've read a bit about this other product, sterisan, which is a QAC (quaternary ammonium compound) that is used a lot in the food, beverage and...