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Thanks for the suggestions. I've got some hop tea boiling right now :)

I've made a mistake! I brewed a Kolsch today and accidentally used half as many bittering hops as I was supposed to during the boil. Once I moved the wort to the fermenter, I reviewed my brewing notes and discovered the hop issue. I'm pitching my yeast tomorrow so i'm wondering if there is...

If i'm brewing a lager, I need to get my wort down to 50 degrees before pitching. My plate chiller only manages to get the wort down to around 75 during these hot summer days and it takes roughly overnight for my conical fermenter to get to the proper temperature. I've been reading that if I...

Sometimes you may need to pitch the next day due to the starter not being ready on time or if you are brewing a lager and need to chill to pitching temps. If you aerate using a oxygenation stone on way to your fermenter, do you need to aerate again before pitching if you wait a day or two? This...

Would I physically be able to bottle or will the cap fly off? I'm less concerned about the nitro effect as i'm concerned about it keeping carbonation.

I've got a great chocolate stout on a nitro tap and I wanted to know it was possible to bottle some of it before the keg runs dry. The pressure is set to 35 psi.

I've been reading about various grains diastatic power ranges. The grains must have a diastatic power above 35 degrees Lintner to self convert. That includes most of the lighter base malts. Many specialty and dark grains would not have a high enough diastatic power to do the job by themselves...

I agree with using tried and true recipes as a starting point. But how do you best optimize tweaking the recipe by not spending months on end figuring out what works best? My background is online advertising so i'm a big proponent testing every single variable that could affect the outcome. If...

Does anyone know if wort has a shelf life if stored unfermented in the refrigerator for a few weeks to a few months? I was considering making a bunch of smash worts stored in a big chest refrigerator and fermenting different ratios mixed together of the course of a few weeks to a few months...

I read someplace that doing a warm starter for a lager yeast might cause unwanted mutations and get the yeast used to a warm environment rather then a cold environment. Could there be ANY noticeable difference in flavor of beer if a lager warm was started warm rather then cold?

I was referring to the yeast starter but now that i'm drinking about it, I could take a Refractometer reading which would require just a few drops from a glass pipet. Since i'm only concerned about end of fermentation, accuracy would not be an issue here. Thoughts?

Thanks for the info. That makes me feel a little bit better. How do I know when to crash the yeast if I don't see anything to indicate fermentation has completed? I'm using a foil cover over a flask in a sanitized edgestar kegerator so that rules out checking the airlock for activity.

So i'm preparing for an Oktoberfest beer and had some questions regarding my starter. I've got a 4 liter starter using White Labs WLP820 Oktoberfest yeast. It has been on a stir plate at 50 degrees for the last 7 days. The thing that concerns me is that there is no Krausen in the starter. It...

Based on what i've heard from other breweries, you need to build a start-up brewery with at least 10-15 BBL of production capacity minimum if you want to be successful. This will cost you several hundred thousand dollars. Plus you're starting up in Portland, OR---the microbrewing capital of the...

That might get a bit expensive. Some weekends we end up brewing 2 different beers between 10 and 15 gallons. It's something to think about :)

ReverseApacheMaster, you might be right. I'm located in westside los angeles and we have had a lot of recent storms in the past few weeks. The water swings make things more difficult to recreate any beer that I make. It will also make things difficult to treat the water for a particular...

If you wanted to reduce mineral content, would you have to use something like Reverse Osmosis and add mineral content back?

The non-filtered report was done a month before the filtered report. I'm leaning towards accidentally filling up with the same water or getting the filtered water contaminated some how. I'm going to have to send in another water sample it looks like. What should I expect to see drop with a...

Wouldn't that be Chloride? Then why did it go higher after being filtered?

I decided to run a report on my water and i'm having trouble understanding exactly *what* my filter actually does here. The filtered report actually looks worse. I'm using a whole house sediment and carbon filter to do the filtering. Tap Water: pH 8.1 Total Dissolved Solids (TDS) Est, ppm 269...