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I’m brewing a coffee oatmeal stout tomorrow. I’m steeping my specialty grains and have my mash pH at 5.28 so I wasn’t going to add any salts to the mash. Should I add anything to the boil? What are the harms of not reaching my target water profile for the style?

Clear beer floating screened pick up lines? How does this work?

Has anyone tried filtering an IPA prior to dry hopping? I believe the beer would have a protein haze after dry hopping, but filtering prior to would get rid of yeast and unwanted bitter proteins for a more clean beer and leave the wanted hop oils. Also, drinking unfiltered yeasty beers...

That’s not a half bad idea either.

My next batch I’m dividing into 3. One plain, one with syrup at legging, and one with syrup fermented. See what happens. I think I’m done using fruit.

Has anyone added da Vinci fruit syrup to a beer? I was thinking about adding it to the secondary and letting the sugar ferment out leaving the fruit flavor. Has anyone tried this? I’m worried adding the syrup to the keg will be too sweet.

Plus 3 lbs of puréed strawberries in the secondary.

I know it’s been a long time, but do I use the same yeast as the blonde ale in the strawberry purée? or should I use a separate yeast strain?

I brewed a strawberry blonde. The recipe for the blonde is simple and basic and I puréed 3 lbs of strawberries and added to the secondary. It tastes like strawberry wine. How do I prevent this in future batches?

I did have this happen to an IPA I brewed a few years ago, but I wasn’t able to get the temp down like I did this time. The ABV didn’t have an issue, but it tasted like bad sweet tea. I’m hoping this one does not do that. Cross your fingers!! It is in the fermenter and the Amarillo and galaxy...

I had some thermometer issues and my mash temp got to 170, but I got this down to 148 within 10 min by running it through my plate wort chiller. Should this be OK? Now I have run the pump slowly throughout the boil to keep the extra wort in my lines boiling. Has anyone else had this problem?

How do I ferment in a second vessel? Pour a little of the wort onto it or use a different yeast?

I’m brewing a 5 gallon strawberry blonde. I’ve tried in the past adding 3 lbs of puréed strawberry to secondary and had a vigorous fermentation. The result was a beer that tasted like strawberry wine. I hate wine. I used safali US-05. How can I add strawberry without the wine taste? Can I cold...

I guess I just can’t explain it. I’m not the best at describing beer, flavors, palate, etc... I’m all about a tropical IPA and I really want to find a good IPA yeast. I’m going to try this one a few more times at different temps. I’ll figure it all out. I was just wondering if others have used...

Has anyone ever used this yeast? What temperature did you ferment? I tried and fermented at 80 degrees, which is in the recommended range (75-85) and I did get a fruity flavor, but something is off. I was wondering if 75 would be better? Or, would I get poor attenuation going to the extreme of...

Oh man, thanks. I'll skip the ferulic acid rest. Should I do a protein rest and then a mash or just a mash at 152?

I'm going to do a ferulic acid rest for 20 min at 110 degrees, keep my mash pH around 5.5 (I read a German brewers article that said it makes for a better hefe), use 1 smack pack of yeast without a starter so hopefully that will underpitch the yeast a bit, and ferment at 75 degrees, which is the...

Has anyone tried to put a hefe on nitro? I do enjoy a good hefe, but I really like my hefes to be thick, creamy, and as much banana aroma as possible. Thoughts?

The one used in the original recipe was pabst blue ribbon malt extract