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Looks like the latest update to iOS blocked this app yet again. This time for an unsupported signature, should be gone for good: BeerAlchemy installation failed. Details: The code signature version is no longer supported.

Ohhh it worked!! You just go into "File System" in the phone menu then "Apps" then drag and drop the .ipa file (which you can get from a backup of a phone that has it...then move the backup to a folder and search for BeerAlchemy) Just synced back up with my Mac's database. Sooo happy to have...

Could you post instructions on how to use IMazing to install the app? I have the .ipa file from an old backup

:rock: Woot!

Has anyone tried this? Any luck, scale for which resistance works best?

And there are NHC winners that aerate their batches by shaking them, there is more than one way to skin a cat.

The number after the temperature is the time for each step As far as open fermentation goes the whole idea is to maximize the surface area of the beer and the air. This is why they made special cold ships that are very shallow. For the purpose of homebrewing doing what you said works as it...

There isn't one? Or you just didn't find it...

It sure tastes 100% authentic! But yes, they use the same yeast Be prepared for a lot of sulfur but don't be worried, it cleans up nicely and makes for great flavor

" Moreover, olive oil will not dissolve in wort and must first be dissolved in 100% ethanol. For any homebrewers reading this – do not add a drop of olive oil to your beer. I had to weigh 1 gram of oil, dissolve it, and make a serial dilution until I had close to 0.1 ug/ml. Of this solution, I...

" Moreover, olive oil will not dissolve in wort and must first be dissolved in 100% ethanol. For any homebrewers reading this – do not add a drop of olive oil to your beer. I had to weigh 1 gram of oil, dissolve it, and make a serial dilution until I had close to 0.1 ug/ml. Of this solution, I...

It isn't about an upper limit or lower limit. There is no defined temperature that makes it "good" or "bad" aging, it is just a chemical process. CO2 production and absorption are both a process of temperature and time so you're just adjusting one of those variables. The yeast would benefit from...

If that is the case, stirring would help. But you cannot discount other possible causes like say, using a different amount of priming sugar between batches (or type of sugar, but that is easy to control).

You cannot narrow the inconsistencies down to stirring and not stirring unless you split a batch and priming solution. The inconsistencies could be from the particular batches you're comparing, or one of many other factors such as temperature and time or different yeast strains. I'm not...

The solution should mix pretty homogeneously with just the agitation from racking. Stirring isn't providing any different type of mixing that already isn't going on. Maybe there is a small whirlpool pocket but it's hard to believe the density of the sugar is higher in certain places. Maybe the...

You don't need to stir. The racking will mix the sugar in with the beer. I haven't seen anyone that has had an issue from this.

Is there a specification for the width of the spoon stem? I think it would have to fit as perfectly as the plastic mixers do in order to force the beer through the mixer

I've had mine place in a couple competitions. It is based off a Sierra Nevada beer camp project a few years back. Deep on the interwebs is a PDF of the recipe. It uses rose hips on a pale ale recipe and a delicate rose pedal dry hop. I add a very small amount of rose water to it as well to add a...

However, an equally important step is the rest at 113F, this will give you your clove notes

Here is mine, it came out very close, but I also used the yeast from the bottom of a Kellerweis. That is the most important part of making a beer that tastes like the SN one. Sierra Nevada Kellerweis Klone Selected Style and Target Specs 15A-German Wheat/Rye Beer-Weizen/Weissbier Minimum...