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Question: Do you guys stir during your post-boil hop steep / whirlpool, and if so how much? I’ve just been chilling to my target temp, adding the hops, and then waiting befor chilling to pitch temp. Am I missing out on any flavor or aroma from NOT stirring? In the past I’ve found that...

I've got an APA (almost an IPA) fermenting with US05 that's bubbling away in my fermentation chamber at about 64 F right now, and I'm considering my next steps. Specifically, I'm considering the following schedule: Ferment for ~14 days Cold crash ~24-36 hours Fine with gelatin, wait ~24-36...

This one: https://www.amazon.com/dp/B071SDVLBG/?tag=skimlinks_replacement-20 It looks a bit like the InkBird, but is a little sleeker and has a detachable probe. Seems like a good option to me, but I'm curious to hear people's opinions. Thanks! :mug:

What do you guys think about double crushing grains in a food processor for BIAB? I usually buy crushed grain, and I've been thinking about giving them a spin in the food processor, but I'm not sure if this will actually have a positive effect on efficiency and I wonder if there are any downsides.

I have seen a number of insulated, stainless steel mash tuns available for purchase, but it seems like none of them can be directly heated. I'm not sure why, but I assume it is either because (1) the insulation used is not heat-proof (foam, for instance), of because the bottom is insulated and...

This summer I've brewed, among other things, a traditional Witbier using White Labs WLP410 yeast and a Saison using Danstar's Belle Saison yeast. These beers shared many of the same ingredients, though not all and not in the same proportions, and both were fermented around the same temp (~68 -...

I've noticed that most of the generic, long neck amber 12 oz. crown cap bottles I've seen weight in around 7 ounces / 200 grams per bottle. However, I've read that some commercial 12 oz. bottles (like Stone bottles) are much thicker / heavier, weighing in around 8 ounces (~225 grams) or 9...

I started out using 16 oz. flip tops, and then moved to 16 oz German-style crown cap bottles (ala Weihenstephaner and Andechs), which were a little hard to find and not cheap. I'm thinking of moving to the standard long-neck 12 oz. crown cap bottles, but I'd like to hear what you guys think...

I have seen many online discussions refer to a connection between over pitching yeast and head retention problems. These references usually trace back to the book Yeast. I have read the book, and I did not find any explanation for WHY the authors believe this connection exists, or what...

I recently starting using a 50', compound coil SS immersion chiller to cool my wort. It does the job a LOT faster and cheaper than an ice bath, but I've noticed that gently moving the chiller to enhance cooling / removing the chiller stirs up all of the coagulated break material. I just dumped...

I picked up a Milwaukee MA884 digital refractometer a few months back, which I use for taking pre-boil wort gravity and OG readings. I still use my glass hydrometer for FG readings. The MA884 has worked well so far, but I've noticed one quirk that has me wondering if I'm using optimally: If I...

I'm curious: What do you perceive to be the flavor difference, if any, between wheat malt and flaked wheat? I recently made a delicious Wit using around 50% flaked wheat, and I'm gearing up for a couple other brews using significant amounts of wheat (a saison and another, slightly spicier wit)...

I went hunting around for something that might make dry hopping in a carboy a bit easier, without just chucking the hops straight in, and I found these stainless steel mesh dry hop tubes: http://www.homebrewing.org/Dry-Hopping-Tube-for-Carboy-400-Micron_p_7117.html I bought one (300...

I found these two bench cappers while hunting around the internet: https://www.williamsbrewing.com/CHROME-COMMERCIAL-CAPPER-P3901.aspx?gclid=Cj0KEQjwmcTJBRCYirao6oWPyMsBEiQA9hQPbsAXDHdKIJ_LG_KF7dpyTwXM61eYAOIMtevwYnZe0B4aAicc8P8HAQ...

We mostly talk about the beer we brew in terms of gallons and its various fractions (quarts, pints, etc.), and yet yeast starters are almost always talked about in terms of liters. Anyone know why that is? I assume its a matter of convention, but if that's true, what started the convention? I...

I'm preparing to brew my first Belgian-style Wit beer, and the recipe I've put together contains the following grain bill: Pilsner malt - 47.5% Flaked wheat - 47.5% Flaked oats - 5% The grains and ratios are in line with other Wit recipes I've seen, but many of the resources I've...

Almost all of the swing top beer bottle lids I see have red / orange gaskets. Occasionally I come across a white gasket, but rarely. Does anyone know where I can find swing top lid gaskets that are a different color (e.g., blue, green, yellow, purple, etc., etc.)?

I am new to AG brewing (and brewing in general), and I've been debating the virtues of various brewing methods. In particular, I've been looking at alternatives to fly and batch sparging, like BIAB and other "no-sparge" methods. My last two batch have been IPA's using a BIAB method. One thing...