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Short answer to the question is ALWAYS let fermentation finish completely. Also, how long will you keep it in secondary for?

Honey - completely fermentable, will leave finish drier, leaves a mild floral/citrus flavor and aroma. Honey Malt - adds sweetness plus a cracker flavor (think pilsner with sugar), it is potent.

This is one of those things that brewers have a preference on but I'm reality doesn't make a bit of difference in the beer. Do what your gut says, screw it!

10 gallon batches usually every other week for the past 5 years. Hit my 100 brews/1,000 gallon mark at the start of this year. Woo!

1. Kegging 2. Canning 3. Pouring Starsan directly into my eyeballs 4. Bottling

One of mine. Basic ***** - Pumpkin Spiced Latte Oktoberfest. QR code pulls up my beer review video for it. Let me know what you think!

My wife and I are planning a trip to the Cincinnati/Newport KY area next month to celebrate our 5th wedding anniversary. We both love a wide variety of beer styles and appreciate a good ambiance. My question, what are the must visit breweries?

I think you'll be fine doing that. I'd be worried about keeping the hops in the serving keg for more than a couple of weeks. In my experience, eventually, you get an unpleasant grassy flavor from hops in the serving keg. Unless you plan on removing the hops from the serving keg, but that would...

We are a company comprised of 5 right knit members trying to create a coffee, beer and food establishment with a wide assortment of consumable products including homemade beer, cider, seltzer, coffee, energy drinks and a variety of foods. We have formed a relationship with the company...

Some of you dont know what a warm, uncarbonated thick hop particulate and yeast slurry liquid blend tastes like and it shows 🤷‍♂️

I've had good success with Great Fermentations throughout the pandemic. Both curbside pick up and delivery have been quick and accurate. Perhaps a day or 2 more than usual on average.

I haven't yet but I'm planning to this summer. I was thinking of doing a west coast amber ale and adding 7 grams of bud. I planned on decarboxilation from a sous vide to retain the aroma. Then I plan on adding it directly to the keg. I'm curious to see how yours turns out! Any tips you can give...

Boys in Brew Funday Brewing Random Tandom Garage Guys Brew Co

Awesome! I'm right there with you. I live off of Stop 11 and 135.

Similar to normal. I'm working 60 hours a week as a grocery store manager but just started a 2 week leave due to the birth of our 2nd child. Keeping the routine of brewing a 10gal batch event 2 weeks.

Agreed. Cover your bases. It really is between styles. I'm drinking the Zombie Dust clone from Zymurgy magazine but I did a 50% citra and 50% simcoe hop split. I've got it with all Citra as well. It walks the line between styles. I'd enter in both and see what the judges have to say. Use that as...

I stand by my statement. No one should be dictating how to do something without any supporting evidence. You should be free to do what you want without being belittled. I'm sorry if you feel differently. Just my opinion. His "evidence" was his dirty water. So at least there was an attempt to...

I don't believe it to be of use personally. It isn't something I will do. However, I have no right to dictate to other brewers how to brew. If it is something they find personal value in, then they should be able to do it. I certainly haven't conducted any research or testing into soaking rice...

Rinse them if you want. Don't rinse them if you want. There is more than one way to brew. If it works for you, then it's the right way to do it.

After consuming copious amounts of swill in high school and the early college days, a friend and I decided we wanted to venture into craft beer when we turned 21 and had a greater accessibility to purchase the beers of our choosing. Sample 12 packs of Leinie's, Sam Adam's and Dundee turned into...