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I have broken more beer glasses than I can count, both by handwashing and in the dishwasher. I have others that have stood the test of time and are old favorites, but it seems that most of the glassware I buy is very thin or poor quality. Can anyone recommend some sturdy glassware that is NOT a...

Has anybody ever experimented with the fermentation speed of Voss Kveik? I’ve read about it finishing both primary and secondary fermentation within a few days, but I’ve never bottled anything I’ve ever brewed with it before 3 weeks. I know, temperatures pending, it will blitz through wort...

I've had the same scenario with a planned brew day that was delayed repeatedly for about a month. To be safe, I made another starter to ensure viability, and it took off without problem on round two. I ended up splitting the starter and refrigerating one portion of it. All batches brewed from...

It took almost three years, but my wife is finally "nudging" my brewing operation out of the kitchen. I have been brewing BIAB with a 5-gallon aluminum kettle on an electric stove for over a year, making due with paint strainer bags and patience for water to heat. I've had success with that...

Thanks everyone. This is a dumb question, but if I were to find a refrigerator or chest freezer, how would I implement that into my current setup? Would I plug the power cord from the fridge into the "cool" outlet in my Inkbird, run my Fermwrapped-fermenter into the fridge and let the Inkbird...

Hey everyone, trying to enlist the help of some long-timers here. I've been saving up some $$$ in my homebrew fund the past few months. It's not much ($100), but it's more than I usually have to play with at any one time. I have hops bursting out of my freezer and plenty of base and specialty...

Thanks for that. FWIW, I did not peel the pears before juicing, but is no whole fruit in the fermenter. Also I did use pectic enzyme, which was a first.

Hey all, I checked my perry today and noticed a very thick white foam sitting on top. It has been for fermenting for about three weeks. I have attached a photo. Infection? This is my first perry, but I’ve done many beers in the past. Normally I would say it’s krausen, but I used a champagne...

A buddy of mine was good enough to give me two 5-gallon buckets worth of pears he pulled from the tree in his yard. Neither of us are sure what kind of pears they are, but I’m interested in using them to make my first pear cider. They’re pretty hard right now, but they’re crisp and lightly...

I'm planning a Christmas beer to be consumed by mid-December and need some guidance. Given that it's nearly September already, I'm not trying to brew something that would require significant aging, though I would like to use spices to give it that holiday aroma & taste. I would like to use a...

Thank you everyone for the feedback. After reading these posts, it seems that my method may be worth more trouble than it's worth. I went with a traditional dry-hop this time, just tossing 2 oz of pellets in unbagged. This is not a "hazy" IPA, so I'm hopeful that my oxidation fears are...

Not sure where to pose this question since it's about a potential brewing technique. I have brewed several IPAs in recent months, many of which have suffered from some degree of premature oxidation (staleness, darkening of color, etc.) and/or drastic loss of hop aroma just a couple weeks after...

Thank you all for the tips. I took all your advice and got what I believe is a superb efficiency with the batch I'm currently boiling. I was hoping to have someone double-check my math on brewhouse efficiency to make sure I'm not just miscalculating something somewhere. I used the Brewer's...

Thanks everyone for the input. Again, I just purchased a Corona mill, so I will now (theoretically) be able to better mill my grains. The main issue I run into with mash volume is my brew kettle. It's a 5-gallon capacity, and with 2 gallons of water and 5-7 pounds of train, it's about 3/4 of...

I actually just purchased a Corona hand-crank mill that I'll use on my next batch. I've never used a mill before, but it seems that with BIAB, a fine crush isn't as big of an issue as it is with a traditional mash. I guess I'll double-mill or whatever I need to do to get it as close to flour as...

I made the jump from extract to BIAB three batches ago and have had varying degrees of success each time. My efficiency has ranged from 45% to 65%, though my last batch was disappointingly on the low end of that spectrum. That said, I'm hopeful I can get some pointers from you guys about how to...

I have used 007 in both a pale ale and a NEIPA. The pale ale was all 007, and the IPA was combined with Citra and Azacca. Both beers had great hop aroma. I got a definite sweet citrus note in the pale ale, so you can attribute all of that to the 007. It's a great, strong hop. I would use it...

I have used raspberries, strawberries and apricots in different brews, all racked onto in a secondary fermenter. They carbonated just fine in the bottle.

As a follow-up, the yeast seems to have woken up. I did two separate feedings, and the second one did the trick. First I pitched it into a starter wort of 2 cups water and a half cup of Pilsen DME and didn't see a whole lot of activity. After 24 hours, I created another starter wort of the...

I've read about the A20 yeast and want to try it. I see that it was formerly classified as a brett strain, but is now a sacc. Is there any Brett in it? I'd rather not inoculate my current equipment unknowingly.