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Yes I've made it a few times and have adjusted. Gradually homing in on the ideal amounts, but I wondered if there was a better way to fine tune it using tea/tinctures after fermentation.

I wasn't sure how that would work for chamomile in particular?

What's the rationale behind using half the amount when actually making the beer?

Good luck. Best process I've found is to pour half a pint so the whole system is cold, then adjust for subsequent half pints in 1/8th turn increments.

I'm going to make a Belgian Wit soon, and would like to try and really dial in the level of spices, so I get them to a nice level but without being overpowering. Instead of adding them to the kettle is it possible to instead steeping each them in hot water and then add the resulting tea to the...

Interested if this worked? I'm thinking it would work - the pressure is in the bottle to push out to the fermenter, but the only issue is that any pressure above the couple of psi the fermenter can handle will pop out through the lid seal. My only comment is that I've usually found that adding...

No disrespect taken. As has already been mentioned, it's a beginner forum so I don't want to get too into the weeds. All I will say is that I know of someone brewing an award winning Helles with Nottingham fermented cool, and I've brewed an award winning American Light Lager with 1056. While...

If you use flow control disconnects or taps then you can use much less beer line, and just change the line if you get any build up in it. Although to be honest any time I've had a bit of yeast sediment in the line it's just been blown out as soon as I start running beer through it again.

Wyeast 1056 or US-05 or even Nottingham can give you a fairly lager like profile as they're very clean. I find it helps to add bit of gypsum too as it'll help create a crisper finish. When adding enzymes the amount you add can be a little bit irrelevant as they don't get used up, they just...

I've not tried it myself, but yes it will. How far it takes it down I couldn't predict - that will depend upon the make up of your malt extract and how you use the enzyme - adding it to your wort for a couple of hours warm at 60C/140F will drop the gravity by a few points. Adding it to the...

Experience is that you can make it work by attaching a flow control disconnect and a flow control tap direct to a keg, but they are ultra sensitive to any changes. As for cleaning your beer lines, how often do you find they're dirty? EVABarrier should be quite resistant to build up, and a good...

The Chinook/Galaxy combo worked out well, but still lacks some punch and distinctiveness of Sabro. It's possible though that I didn't get a great extract from the dry hops I added to my keg. Tempted to stick in 50g of Citra just to see how that goes.

It was worth it for me to not have loads of beer line in my crowded keezer and to avoid the guesswork of matching beer line length to match the carbonation of the beer being served.

Ooh. I really wanted to start tracking pH throughout the brew day.

Same as my keezer setup - you will need secondaries then. The flow control disconnects just make line balancing easier - you keep all your lines the same length and adjust the disconnect to balance the line.

The advantage you'll get is you can have much shorter lines and they can all stay the same length. If you want different carbonation in each of your kegs you'll still need the secondaries to help vary the input pressure. The flow control disconnects just let you balance the line to the...

Corny disconnects are universal on the keg side, but can vary as to what their outlet is. I use the steel flow control disconnects from kegland, and actually find they work really well, with a couple of minor things to note. The good: 1. The steel disconnects have the standard 1/4” MFL flare...

After a chat at my home brew club I decided to go for Chinook for 60m and 5m additions, with Galaxy in the whirlpool and dry hop. I brewed it a week and a bit ago, dry hop going in tomorrow. I’ll let you know how it comes out.

That might be because the next beer I had planned is a hazy IPA. I did a great one not too long ago: 70% Pale malt 15% golden naked oats 15% wheat malt To hit 1.060 1.5 oz each of Amarillo, ekuanot, el dorado, mosaic at 80C/176F for 20 minutes. Ferment with Yeast Bay Hazy Daze II. Same...

I would generally agree as I dislike most Black IPAs in that they’re either IPAs with sinamar or the roast clashes with the hops… which is what drove me to make my original recipe - to find a balance where both can shine.