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I've been using Brewer's Edge Mash & Boil, between 45 and 50 minutes in the unit shut off due to the thermostat being clogged up, tried everything to clean it out without having to drain the wort with no luck so decided to take the chance and just end the boil there. Does anyone think there will...

Does anyone have a recipe for a good hazy IPA? Particularly one that has that super creamy yellowish color?

I know it's normal for sediments to be present after bottling due to yeast eating the priming sugar. My question though, how do commercial breweries prevent sediments from forming?

🤦‍♂️🤦‍♂️🤦‍♂️ Just realized the clear bottles I got (which was the one that didn't carbonate) has a different seal... the orange ones.

Yes they are closed, and they are fairly soft. $13 is not too bad though. On the bright side, every one I've had so far carbonated nicely so maybe it was just that one bottle.

@Beermeister32 @balrog Here's the bottles I have, being that I'm colorblind, is this the orange or red seal?

Makes sense, it just makes we wonder why it's not consistent from bottle to bottle even though they all have the same amount of headspace.

Have a carbonated beer while watching another one turn into a volcano?? Now that sounds like a party!

I don't think it's the seals as I tried a couple of other bottles which gave off a very faint hiss. You gave man idea though, transfer them to 1 gallon mini kegs where I can monitor the pressure and add external pressure if needed.

1 gallon is in a mini keg growler pressured at a cozy 20psi so enough to go around. Well hey I could always put the rest in the fridge, if it hisses, drink it, if not, fizz drop it and try next bottle.

It's a 5 gallon batch, I mixed 2/3 cups dextrose with about 16 oz boiling water. Racked to my bottling bucket and at the 1 gallon mark added the dextrose mixture. My assumption was as the remaining 4 gallons racked in it would mix well enough. I can't think of any other explanation?

These are ez cap bottles which would actually make it much easier to hear the hiss, but I'm concerned about the caps that would uncontrollably pop off lol.

If one of my 1 gallon kegs are empty or I have at least 8 16oz bottles available, I'll do a 1 gallon extract to make good use of them 😁

A couple of weeks ago I bottled an IPA. They're bottled in 16oz ez cap bottles. A few days ago one broke at the neck due to too high pressure, luckily with the walls of these bottles being so thick it wasn't a full on explosion. I opened another one a day later and it had no carbonation...

I thought of that, my concern though was that there's no liquid for the metabisulfate to dissolve so that all skins get a "rinse", seems it would be hard to disperse it evenly.

I'm currently making a sour, I have some extra wine grape skins so am thinking of throwing those in to make a "red wine flavored sour" (or call it what you want). I would rather not boil the wort with the grape skins in them as to not alter the consistency, can I add metabisulfite after I've...

I have a grundfos hot water recirculation pump I no longer use. Can I use it for wort recirculation and with a wort chiller (with attachments as necessary)?

I'm trying to avoid using a wort chiller simply because water is crazy expensive here. Cooling wort over a longer period of time puts it at risk of bacteria exposure, but what if I put the kettle in an empty chest freezer, not as much to cool the wort faster but more to keep bacteria out?