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I have a dozen but use about 8 (6 for beer) for 3 taps.

Repitched on a stuck fermentation.

A lot of breweries will package beer 10 days after brewing if the FG has not changed for 3 days. But time is your friend and leaving things longer can be a good thing, especially for new brewers. :)

Water chemistry (chloride/sulfate ratio) and ibu's to OG ratio have a huge impact on maltiness. As does grain selection and yeast.

I am waaaaaaaaaay to cheap to do this..... unless a % of door tickets went to the brewers. BTW.. is the name of this event called Cincinnati swaleathon? ;)

Oh God yeah. Besides time consuming my biggest issue was storage. Full bottles, empty bottles. It is a nightmare if you have a small place. Wasn't flavor issues for me either. I also like the ability to pour exactly as much as I want and the ability to filter if so desired. Besides...

Those guys that were being keg snobbish need to meet so CAMRA members where if it isnt naturally carbonated and hand drawn from a cloudy wood cask then it aint real ale. :)

Perhaps the yeast may be noticable but really they were idiots. And the table sugar = cidery was disproven eons ago. I've made belgians and imperials with 15 to 20% table sugar with no cidery effect.

Also hawpdogs.ca from Vernon.

Taste buds can be different day to day. Sometimes your own beer wonlt taste the same 6 hours later. One major issue in brewing is hop freshness and consistency. Besides storage and transportation, depending on your order your alpha and beta oils can change. Brewers will compensate for IBU's...

I order bulk from a distributer in Ontario so I'm good, but I feel for the small micro or brewpub.

Many small contracts were denied when the hops "ran out". Big contracts seem to get filled first. Sime of the biggest distributers pulled this **** during and after 2008. I know a certain majoe distrib that did this with cascade. Denied contracts due to a "shortage" then dumped 10000 lbs 6...

True. It basically come down to the impact of speculators attempts at turning this from a small crisis for micros dependent on consistancy to a full blown shortage impacting everyone. During the 2008 shortage there were thousands of lbs of hops held in warehouses while those same distributers...

My industry sources are telling me that there is another impending hop crisis coming. Low yields in Washington and flooding in Czech have led to some varieties being in short supply. It is thought that the speculators will horde hops, even those that are NOT in low supply, and drive prices up...

"Principles of Brewing Science - A Study of Serious Brewing Issues" 2nd ed by the late George Fix. If you like Belgians then the BA's book about belgian beers is a good read, more for technique than science. I can't find it right now or I would state the title/author.

I stare at the keggle with the spray nozzle set to stun, er, "mist", till the protein break cause if I do anything else it boils over. Haha

Water, PH, etc. but the biggest was finer crush. Playing around now with wet crushing but need to replace my DIY crusher as after 7 years it is dying/dead. Underpitching Belgian beers! Oxiclean for everything!! Batch Sparging for quicker brew day (with min or no loss in effiency)...

I pass the time making fun of Hipsters swailing away at Pabst or Old Milwaukee..

Been a while since I was a regular on HBT. I'm wondering if any of you have tried making outside the box wheat beers. Pilsner styles IPA's etc, but with wheat heavy grain bills. Also traditional wheat styles but hopped up NA style. I have a **** ton of malted wheat as I didn't catch that...

Anyone know of a definitive article explaining the science behind FWH'ing? I know it works. Done it many times. I have even mash hopped with success. Having said that, I have yet to read any article or book that explains the science behind the technique, answering the age old question...