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There are statements that kveik performs better in high OG. Not sure that's verified, but those who state this then conclude kveik isn't a good choice for a low OG/low ABV beer. This confuses me. If maltotriose negative and low attenuation yeasts like Windsor are recommended for low ABV, then...

A very sad day...I can't consume alcohol for a while due to medication, so I'm proposing the following and looking for input. Follow my usual ale process to end of fermentation but do not include any post flameout hops (90-100% of my hops go in post flameout in one way or another). At end of...

Bottled a saison 9 days ago that is showing extremely limited signs of carbonating. Beer hit its target numbers. I used my usual amount of priming sugar. Beer is in PET bottles and they feel soft. There is the slightest hint of a psst when I opened a bottle, but that's it. Sitting at 66F...

For lack of better term I'm calling it a reverse hopstand. What are effects on hop utilization and bitterness profile between: 1. Adding hops to water at boil (95 C at my altitude), immediate flameout, leaving hops in for 25 minutes during cooling (to 75 C), then remove hop bag. 2. Adding hops...

In my pursuit of a short efficient brew day, I realized that the time to steep specialty grains and the time that I hopstand are similar, usually 25-30 minutes. So, I was thinking why don't I move my hopstand additions to the steeping period, that is pre-boil, in order to significantly shorten...

I must be missing something. Why can't you sweeten a cider that has finished fermentation with Erythritol or Xylitol, AND then add priming sugar and bottle as per bottling beer?

I'm finding that as the brews get made and drained, the ones that are super simple are as good on average as the ones where I add .003 oz of this and that, boil for 37.9 minutes while hopping on one leg and chanting holy verses etc. Anyone else's finding same or not?

Hopefully this topic is allowed. Hops and cannabis are members of the Cannabaceae family. So that they may share some common characteristics is no surprise, but what is striking to me is the apparent correlation of how they respond to temperature. Recent research indicates that wort...

I'm an extract brewer, and have always used LME. I'm time-limited so have developed a super fast brewing process that includes heating 5 L water and any sugar and any steeping grains, bringing water up to 75C, remove any steeping grains at 25 min, bring to boil, flameout, hopstand 25 mins (hop...

So, my research indicates hop utilization at 15-20 minutes is 50% of 60 min boil. So one can double hop amount and get similar bittering. And that all hops in for 20 min boil vs all hops in hop stand held at, lets say, 190F results in very similar beer. So, what I'm wondering is trying all...

I have 3 20L batches of smash pale ale on the go and had planned to dry hop but considering skipping that. Batches are Briess golden light extract, 5% ABV and hop schedules were identical - 2 oz at 15 min, 1 oz at 5 min, 10 min hopstand. Smash hops were Denali, Simcoe and Vic Secret. Will...

I've dry hopped loose pellets 4 times and never get particles to settle out. Brew room is 66 F. Last one got to 10 days, intended 5 days, before I gave up and bottled. Paint strainer bag on inflow end of siphon wouldn't let beer flow, so I went commando. Now I have lots of hop particles in...

I purchased some Briess White Grain Sorghum 45DE High Maltose extract by mistake, and then couldn’t find much detailed firsthand information with brewing advice or results using it even on the gluten-free forums. I did get several unhelpful responses passing on what they had heard and “nobody...

I did a IPA split batch (one hot wort split into equal halves, identical everything) and I have taken a FG from one of the halves and it is close to predicted FG. Taking second reading soon to confirm fermentation complete but do I have to measure FG in the other half as well, or safe to assume...

Has anyone done a half traditional malt extract and half Briess 45 DE High Maltose syrup brew? Or experience with that Briess product? Want to lighten my usual all LME IPA, but am concerned about the "off flavors" of GF products that people are warning me about.

Debating between: 3.4 kg Coopers Pale Ale LME 0.4 kg sugar US05 yeast Cascade/Citra/Amarillo late and dry hop additions or 1.7 kg Coopers IPA Brew A LME 1.7 kg Briess sorghum liquid extract 0.4 kg sugar US05 yeast Cascade/Citra/Amarillo late and dry hop additions Looking for ligh-medium body...

Debating between: 3.4 kg Coopers Pale Ale LME 0.4 kg sugar US05 yeast Cascade/Citra/Amarillo late and dry hop additions or 1.7 kg Coopers IPA Brew A LME 1.7 kg Briess sorghum liquid extract 0.4 kg sugar US05 yeast Cascade/Citra/Amarillo late and dry hop additions Looking for ligh-medium...

I accidentally ordered Briess white sorghum liquid extract. I was planning on making my usual IPA, which is: 1.7 kg Coopers IPA Brew A LME 1.7 kg light unhopped LME 0.4 kg sugar US05 yeast various late and dry hop additions Usual OG 1.055-1.057, FG 1.009-1.012 If I use 1.7 kg of the Briess in...

I accidentally ordered Briess white sorghum liquid extract. I was planning on making my usual IPA, which is: 1.7 kg Coopers IPA Brew A LME 1.7 kg light unhopped LME 0.4 kg sugar US05 yeast various late and dry hop additions Usual OG 1.055-1.057, FG 1.009-1.012 If I use 1.7 kg of the Briess in...

I recently made two identical IPAs at the same time, as per the following for each: 5 gal 1.7 kg Coopers IPA Brew A hopped LME 0.8 kg light unhopped LME 0.3 kg sugar (I feel some people cringing but I find a bit helps cut excessive caramel flavor from Brew A IPA extract) No hops yet added for...