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Actually, a few years ago, DNA sequencing revealed that wlp 644 is not brett, but in fact just a weird strain of sacch. Ive been using this strain, with typical sanitation technique, just like any other strain of yeast since then. The water where I live is only slightly harder than RO water...

Recipe Specifications -------------------------- Boil Size: 7.53 gal Post Boil Volume: 7.03 gal Batch Size (fermenter): 6.00 gal Bottling Volume: 5.60 gal Estimated OG: 1.061 SG Estimated Color: 5.0 SRM Estimated IBU: 48.1 IBUs Brewhouse Efficiency: 77.00 % Est Mash Efficiency: 86.6 % Boil...

I imagine you could get the oils off easily with a spoon... it wouldnt matter if you got a little water with it. No modifications were made to the pressure cooker, I just attached a hose to where the weight usually sits. The water to hop ratio doesnt matter, you just need enough water to sustain...

Actually, the yield wasnt bad considering I used only 1 oz of hops. There was a layer on top of the water that was ~1/8" thick. Sorry about the photo, it doesnt really capture it. I actually havent used any of the oil yet (besides tasting it). This was just a proof of concept after work...

I have done this before!! Here is an album from when I did it. https://imgur.com/a/DzTsf I used my pressure cooker since the outlet was easy to connect a hose to (high temperature silicone). I ran the tube into ice water until all the ice had melted (start with as much ice as you can because...

Have you ever tried adding starch water to your boil? Are you certain that this will be awful? More seriously, why flaked malts over from regular malt?

Lack of body and malt character are the major ones for me. They always seem too watery. I personally havent made many session beers myself, I'm mostly speaking from my experiences with commercial offerings. Yes, was thinking after i made my first post, that some method for denaturing amylase...

I’ve had a number of session beers, but I’ve never had one that I thought really satisfied my cravings in the same way that a full strength IPA does. I have an idea for making a session beer that might taste like a bigger beer. What if you took a full strength IPA recipe and simply divided...

I was at the fresh hop festival too and they guys from hop union gave me a mix bag with Tahoma, Yakima Gold, Tripple Perle, Perle cross and Cashmere. I combined them all together in an IPA that turned out fantastic, but I cant comment on any individual hop. After the festival I looked around to...

Exactly, toasted coconut is the way to go! I made the mad fermentist coconut-vanilla stout with 1lb of toasted coconut added to secondary for 1 week (the unsweetened coconut flakes from the bulk grocery section) and it was an awesome beer. Lots of great coconut flavor without being too...

Like olotti said, everyone does this differently. The gist of it is that you need to get the temp down below 175 asap to prevent AA isomerization (which causes bitterness) but still be able to extract all the wonderful oils out of the hops. Personally, just before flame out I get my chiller...

I had a tap a draft setup before I got into full on kegging. I had something like 9 of the plastic kegs and 3 taps. They worked alright and were certainly better (to me) than bottling full batches. The taps can be a little cheap feeling sometimes and I did have 2 of them go bad on me over the...

I'm a synthetic organic chemist

My resolution for 2015 was to not buy any commercial beer unless we are at a restaurant/brewery. I didn't want to limit myself to no beer when going out with friends or going for dinner. I was successful and all beer consumed at home and at friends houses was homebrew in 2015! I will keep up the...

Hmm, yes that is true. I would definitely rack the beer before I started lagering. I would also try and let it sit at lagering temps for at least a week before kegging it. Im not super concerned about clarity TBH... I guess im also a little unfamiliar with what lagering really does for the...

I just built my first a mini fridge fermentation chamber, but it can only fit 1 carboy at a time inside. I'd like to start doing lagers but I tend to brew 1-2x per month and I am concerned about how much time they need at low temps to lager. I was thinking that I could get around this by doing...

Dry ice wouldnt cool the water down very efficiently. Most of it would just sublime out of the water without cooling it down. It would only work if you added a TON of it...and then you don't really know what trace materials are trapped in the dry ice that would also be getting into your beer.

My equipment is only large enough to do 5 gallon batches, but this last brew session I started thinking it would be nice to be able to double these recipe sizes and get more beer. I was wondering if it would be possible to do an all-grain/minimash hybrid where I would process my grains the same...