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Hi, guys, I have a steel 23L vessel that has had two invections in a row. I replaced all the seals the first time boiled it, scrubbed it, and left star san it for a week. do I have to replace the seals again? I cleaned with star san double strength this time.

Hey everyone I just had to toss a batch of cali common due to an infection and was using MJ california common yeast. I am making a new one and getting some ester smells durring fermenation is this normal?

Hello all I find it hard to tell the difference between acetaldehyde or sour. It is a palat weakness of mine. basically green apples and sour taste the same to me. Is there any way to tell the difference for sure?

Hello anyone brew a California common under pressure. What temp where able to raise it too durrinf fermentation.

Hey guys my hop plants here in Perth australia are getting big but so t flower. I have given them the right nutrition. Any tricks that make the. Flower asap.

Hi everyone my mash was 4.7 for an IPA. not happy but i forged on. After sparging i hit 5.2. Should i dump it?

Hi everyone My keg froze for two days when my wife accidently pulled the the temp controller out. I have been letting it defrost slowly over the last 48 hours. I am told my beer will be fine. Thats great. But i want to recarb it. i usually let force carb it at 12psi for 12-14days but i dont...

HI everyone I live in Australia and I noticed my hop began growing last month in September then just stopped. I live in the Perth area. This is my first year growing hops. Is it common for them to take a pause? I have kept them well fed and watered.

Getting a very strong Diacetyl smell from my wyeast 2124 starter. Anyone get this with that yeast.

Hello evryone I have tried to force carb my pilsner by both using the set and forget method leaving the ket at 15psi for 12 days and then using the the crank and share method. The only result I am getting is undercarbed beer that happen to be extremely foamy. Like the whole glass is foam. Any...

Hi every one I just filtered a beer with a 1 micron filter and some sediment and yeast cake is stuck in it and I can't wash it out. I am soaking in star dan so it won't get worse. And ideas and getting that sucker clean. I don't want to buy a new one. Is got a plastic cage around the filter so I...

Hi, Every one I brewed a beer under pressure 14psi and then cold crashed it for a week and the psi has fallen to 9psi, The beer tastes great and is slightly more than half carbed. I want to transfer to a keg through a filter and lager it and force carb it a bit more. What psi level should i push...

HI guys I have German pilsner that is going to be ready to go to a keg but this batch has alot of sediment and its a bit too cloudy. I also brewed it under pressure and have a good bit of C02. If I put it through a filter will I lose my C02? Which Micron filter should I put it through 5,4,2, or...

Hi everyone i have a question on decoction mashing and protien rests. If i am using weyerman pilsner malt can i do a protient rest at 54c and raise it to 65c sac rest through a decoction. John palmer says a protien rest for modified malts is bad. However other say a protien test for modified...

Hello everyone I am using Reverse Osmosis water for mashing. I want to make pilsner water profile. I figure since I am starting with a blank slate I will use 1gram of gypsum to harden the water slightly. I am making a 23 liter batch 16.46 liter mash and sparge 15.38 liters. Should this be ok...

I am making a foreign extra strout. the beer is in it's third day of fermenting and has a slighlty alcoholic mouth feel and a little bit for warming/hot sensation. But no other signs of infections. Is this a sign of infection or is it normal to have an alcoholic and warming mouthfeel during...

Hi everyone. I made a yeast starter boiled 1 liter of water with a half cup of light dme. I boiled it for 15-20 mins. Let it cool and pitched a wyeast irish ale packet dated the 17th of may 2017. I noticed that the starter boiled down to about .8-.9liters and got a gravity of 1.030. I want to...

Hi Everyone I put 9% black malt and 9% roasted barley in a stout recipie. I also put in 13.5% flacked barley. I also plant to put some roasted cocnut in after boil is finished. Have I put too much dark malts in? or will the cocunut offset any harness. Cheers Chris

I want to make a yeast starter. I know that there are some problems with over pitching. By what percentage can you overpitch without issue 10% 20%. I am using the brewer's friend calculator.

I plan on brewing a pilsner under pressure. Afterward I plan on transferring it to a keg. TO get rid of the sulfur smell i plan on blasting co2 through the dip tube and releasing the pressure release vale to get rid of the sulfer smell. Will this diminish hop flavor and aroma? the reason I ask...