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Hey everyone. My brew guy says my bottled beer is too cloudy and introduced me to the auto-syphon to rack a finished ferment off the trub, chill the new bucket for day or two, then rack that. Voilà, cleared beer ready for bottling! Since I bottle though, I got to wondering if there'll be enough...

Unflavored, of course. I see wildly varying prices on maltodextrin, especially in the nutritional supplement section of Amazon. My grain shop is out of stock right now, and I want to get some pronto. Here's what I'm thinking of getting, but want your opinions first...

What the title says, of any ale or specifically Lawnmower Blonde Ale { https://www.homebrewtalk.com/forum/threads/lawnmower-blonde.473208/ } My brother is worried that a 4 month old bottled Lawnmower is going to be skunky and asked how long they stay fresh. I haven't found any answer to his...

Mashed BIAB the following grains for a Scottish Ale one evening, but was called away for a minor emergency. Wasn't able to get to it again until the next day, so it was a 24-hour mash-in. I had no choice. What will be the consequences of such a long steep? Grain: 6.00 lb 2Row 0.50 lb Caramel...

Kept smelling hops in the house. I remarked how the wind from the hop garden must just be right, and the wife said, "No, it's my new candle!"

I'd like to thank a distiller friend who goes by the handle Single Malt Yinser for this article on yeast respiration and the role of oxygen in fermentation. WARNING: Myth dispelling and sciency: https://www.morebeer.com/articles/how_yeast_use_oxygen

The local brew shop was having a "Big Brew Day" with folks all set up in the parking lot brewing away and showing off their equipment. The wife really really really liked the idea of cooking beer outside. Away from heating up the house. Away from her new stove. Looks like I'm the owner of a new...

A little trick we use in distilling is to squeeze grains through a mesh bag in a wringer mop bucket. I've started doing this for my BIAB brewing to maximize collection. You can sparge the bag while it's in the wringer then squeeze it all out. For big grain bills, I rotate the bag to squeeze...

My first beer is an extract kit (Brewers Best Red Ale). I followed the instructions to a 'T', hit the numbers, and I am meticulous in Star-San sanitization. Second beer is Bee Cave Haus Pale Ale (all-grain) from the recipes forum here. Again hit the numbers and maintained the same religious...

Just an experiment during downtime fermentation waits. Fully sanitized hands and all equipment. Even the unopened Bud Select can. Boiled for 10 minutes, 1.5 liter of light DME with half a vitamin B pill and a pinch of DAP. Poured into beaker along with 8 ounces of Budweiser Select. No lumps or...

I frequently read there's no need for a secondary fermentation, but many, many recipes refer to one. Random Example: Primary Fermentation (# of Days & Temp): 7 days at 64 degrees Secondary Fermentation (# of Days & Temp): 14 Days at 64 degrees To a new guy and based on what I've...

Until I find/make a proper wort chiller I imagine a swamp cooler would be better than nothing. I paid $7 for a large utility tub that would work great. My pot fits comfortably inside of it. Any reason not to do this?

For an all-grain, ~5.5 gallon mash, proven (non-mead) recipe: Does adding an alpha enzyme and a little DAP have an impact on flavor? I'm a distiller and feel compelled to add these, but maybe it's a waste of time just unnecessary... (?)

I've crash-coursed beer brewing and have been given excellent advice all thanks to this forum. Went over my Brewer's Best Pale Red instructions over and over and am confident I'll do this beer right. Will sanitize everything remotely near contact with my wort, and have all the basic tools to...

I'm reading till my eyes bleed and beginning to understand the basics of this terrific hobby. Sanitize! ..is the key word and I'm wondering how one sanitizes tools like hoses, stirrer, and syphon cane and anything of bulk like bottles, etc. I've seen those who use a spray bottle of StarSan and...