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Last brew is currently fermenting away - Blueberry&Blackberry Philly sour wheat ale - 5gal

What others have said. My swmbo hated beer, but given some time, she now loves ipas and pilsners. She still hates stouts and porters. Just keep giving her samples and talk about the flavors with her and see if she comes around or if you find something she enjoys

If it makes you happy and it tastes good, brew on. For me, there is just something magical about taking actual grain and turning it into beer, rather than using condensed wort. But if you don't care about that, then just keep on brewing how you like and enjoy the shorter brew time!

I'm sure there are, but as time flows, so new stories can emerge and can be combined into a nice, curated, list tonight

What is the dumbest thing you have ever done related to kegging beer? Or maybe something you should have known about but didn't? Usually, when a person starts a thread they provide a story to get the ball (keg?) rolling, but the thing is--I have not started kegging yet, but I think I will...

I usually use S-23 and just used 34/70 for the first time on my current batch carbonating up now. I let it sit undisturbed in the fermentor for 3 weeks (after moving from the cold area) and was a little shocked that it still hadn't gotten very clear. I bottled it anyway. Oh well, it will...

I took a break because I bought a house a couple of years ago. It's quite the fixer upper, but I've finally finished about all of the projects that I'm going to do myself. I was only brewing about once a year. I've gotten back into brewing, and now that I have a house, I bought my own grain...

Yeah, 3.5 seems awfully high to me... I'm not sure what kind of German beer you are making, but I usually make pilsners with around 2.5 volumes or so. Some styles are more effervescent than others of course.

Picture this: The pinnacle of culinary couture – the dining jacket. Now, before you dismiss the idea faster than a waiter clearing empty plates, hear me out. Back in the golden age, when gentlemen wanted to puff away without their clothes absorbing the scent, they had the audacity to wear a...

Are you trying to get rid of all the DME or all of the grain? If you just want to get rid of all the grain, could you just buy a little more so that you can have a mash that would be easier to control?

I have seen bucket heaters in the past (years ago) that were definitely not stainless steel on the heating element. I know a lot of them use a nickel-chromium alloy. It might be totally fine... but it might not be, so I opted not to use it. Maybe nowadays the ones sold at brewshops are all...

I obviously wouldn't be concerned about stainless steel contact. I was asking because often heating elements are made from other metals and was wondering if anyone has looked into this. Good to know though that people have been doing this for a long time and are still around :)

Is it safe to put a heating element directly in some acidic wort? I prefer my beer sans heavy metals 😄 I used to have this same stove problem for many years. You can divide it in 2 pots and recombine after boiling like others suggested. You can also partially cover the pot with foil to help...

+5 pilsner = 4226.5 gal

As a self-professed pilsner snob, I say instead of making IPAs clear again, let's just make them all disappear. Stop ruining my bar experience by taking over half of the damned tap handles! Also, while I'm at it, I'm turning 40 soon, so get off my lawn!

I made a great blackberry sour ale last year using Philly Sour yeast. I used about 6 lbs. of grain and 4 lbs. of blackberries (crushed) that I picked around. Aimed for about 13 IBUs with Saaz, so just a touch. It came out pretty nicely and will probably brew it again this year--but this time...

Nice, what's the recipe?

HB (and hand-picked) Blackberry Sour Ale! Using Philly sour yeast

I would start narrowing down what part of the process the infection is coming from. I would start by figuring out if it is pre or post fermentor stage. What I would do is split the batch after the boil into two, with one side going into a different (new) fermentation vessel with new airlock...

If you have a cooler that can fit your fermenter in it, you can do that, and put in bottles of frozen water too. Then change them out every so often with new ones from the freezer. It helps to have a thermometer probe taped to the side of the fermenter.