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Has anyone has success whirlpooling on the Pico Z? I have done a couple of batches now and I suspect that the hops in the various compartments continue to isomerize while the water temperature drops to whirlpool temp. I think the way the Z works is to drain the hop compartments and then...

So when I look up splitting the mash on the forums, I tend to read posts about splitting up the overall mash in order to be able to brew big beers (where mash tun capacity is an issue)… but I was actually trying to find a different kind of info. Here is what I am considering: I am thinking...

I am wanting to enter my beer into a competition but really struggling with categorization. The base style really hits the Baltic Porter Category at an ABV of 8.6% and estimated IBUs of 39 (OG 1.086, FG 1.020) But here's where it gets complicated. I stewed bananas in coconut water and added...

I am looking to get some constructive feedback on my beers and entering them into competitions seems to be a good way to do that. But the only list of competitions I can find are the ones on the AHA website. Is it possible that these are the only ones out there because they are the only ones...

Yesterday, I was sat in a tap room chatting to the brewer and he mentioned that they had been barrel aging various beers but had made the mistake of just aging them in the warmer area of the on site restaurant. So he said they had developed some acetone (I interpret as ethyl acetate) off...

I am a little baffled. I have a 3 Tap kegorator and currently have 3 corny kegs connected. 2 are 2.5gl and the 3rd is a 5gl. I make 2.5 gl batches so the 5gl keg is always half filled when I have a new batch. All 3 kegs are connected to 15’ of bevseal accuflex line which is coiled and sits on...

I always try to purge my kegs with CO2 before filling them but I'm never super confident that I actually am efficient in terms of minimizing oxygen contact. I always think that I'm probably leaving a mixture of CO2 and air in the keg. Having said that I haven't yet (as far as I can tell) had any...

So rather than invade my kitchen every time I want to brew, I am building a setup in the garage. The one issue I have is that I don't have a water supply there and without the need for either connecting a hose all the way through from the kitchen (my wife isn't going to like that!) or carrying a...

I have been wanting to brew a cider for a while... and am aware that there is a decent amount of science in apple varieties to be aware of, with the concentrations of malic acid and tannin being the primary considerations. Now unfortunately, I don't live in an area where I can source a wide...

Whenever I brew with extract, I seem to be always slightly disappointed by the residual sweetness. I am not detecting off flavors like diacetyl and am putting the sweetness down to something more fundamental... but I can't seem to nail it down! This seems to transcend styles and recipes from...

I'm sure we’ve all done some silly things when we look back... but it’s all about learning from the experience right? Curious to hear some of the stories! I’m torn between a couple from my early brew days... putting my corny keg posts on the wrong way round and emptying a full canister of CO2...

OK... hear me out here! Lying awake thinking about making beer... as we all do! And the following crossed my mind. What kind of result would/could you get with the following... to make a beer style where you require low/no esters from the yeast fermentation (ie very little flavor contribution...

So after one tremendous experience and one more difficult one (during the winter I just couldn't get my ambient temperature high enough and got the infamous stall at 1.024)… I wonder what other people's thoughts are on 3724! My temperature control environment allows me to cool but not heat...

So... I'll be brewing a Belgian double IPA and with a slightly toned down bitterness (around 55 IBUs) and more floral/earthy flavor hopping, I'm worried about balance and ending up with a bit of a sweet mess! To counter this I am looking at a yeast choice that can probably add some spicy /...