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So i made an American hefe (batch from hell...everything that could go wrong did) Its been in the primary for two weeks now. I looked at it last night and there's clusters of little bubbles. They are hard to see clearly through the carboy. They almost look like mold spores. Should i be...

Efficiency. Sure it may cool it in 10 minutes...but why not make it cool faster? With a coil that is stacked you aren't utilizing all the space you have in the brewpot. Criss crossing will cover more area in the pot that a coil chiller would essentially cooling it faster. I understand the...

So thinking about making an immersion wort chiller...but not the typical style of a bunch of coils. It will be criss-crossing layers to get the most surface area covered...therefore a lot of saudered fittings. I have three questions...first, polishing (which is essentially putting lots of super...

Definantly let us know how it its on nitro

Would that bite or would it just warm as it goes down?

So having my cup if coffee something came to me (besides "id rather be having a beer") I know its kinda the wrong time if the year for this cuz once its done it will be warming up... But I was thinking about a coffee stout...but I wanted it to warm all the way down like a chili beer does...

Its kinda like how left overs taste better the second day. Fresh, all the flavors are still bright and bold. The molecules in one are stronger than others and, mind you this is a very cude and not scientific jogron correct, "break down" and mix similar to how osmosis works with water leaving...

Funny...that's who I listen to while cleaning my guns lol!

That's great, glad to hear you personsaly haven't had any problems with it but I have tasted beer that was brewed in an aluminum kettle and it was like there was a piece of foil at thee bottom of the glass. Their are strains of bacteria that are heat resistant. Yes, I will give it to you that...

I personaly dont use aluminum. To many places for bacteria to hide and I don't know from experience but I've been told it imparts off/metalic flavors. If you do go that route though its the same difficulty level as SS to weld a valve into. But aluminum requires a specific type of welding that...

Was it the same watermelon presence as 21st or was there more? I know adjuncts aren't supposed to over power the beer....but I could barely taste the watermelon in hell or high watermelon

I've never made a recipe myself but it looks pretty good. Personally the best time I think to add any flavor addatives is in the secondary. That's when I add vanilla bean in my brews. But if you are 100% against it then yeah add it after your primary fermentation is done

The one on the right is what mine looked like when I tried this recipe. My gravity was low though 1.035 ish. I think something was wrong... Dach?

Gotcha. Just as long as you hit the IBUs?

Why not?

Ziploc bags are food grade and you sanitized it first so that's no problem. Just strain it with cheese cloth our a paint strainer when you transfer to keg/bottling bucket. You should be fine.

36. Because your mother in law got on your last nerve and she hates alcohol but can't say a word about you having one! That'll show her!

Widmer uses a hop blend that they call "Alchemy". I found what goes in it (below) but they don't give percentages anyone have an idea? "Currently the blend is combination of Warrior and Millennium, though in past years it's also included a small percentage of Horizon hops as well (the acreage...

Thanks that's what I was looking for!

So say attenuation is 75% you multiply the numbers after the decimal point by .75? So if OG was 1.060 then you'd do .060×.75=.045 which would give you 1.015. Did I do that right?