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I'm really glad I could help. I almost did not post because I thought it was a dead thread. Cheers:mug:

Bitterness is not the only purpose the hops serve. For some sour styles (lambic, gose, etc. mentioned by the article), you want some hop presence to prevent really nasty microbes like enteric bacteria (think E. coli) from establishing themselves. But you want other bacterial species...

Thanks a lot for your help! Sounds like the issue is that I carbed up my beer with CO2 earlier so that it would be ready to go when I got my nitro tap set up. I think I'll try to purge the headspace a few times over the next couple of days. Maybe that will fix the issue.

I just set up my new stout tap and hooked up my beer gas cylinder to a beautiful imperial stout I brewed. After reading some forum posts on stout taps I set my regulator to 30psi, as I was told this was necessary to push the beer through the restrictor plate. It ended up pouring super foamy...

It will depend on the gravity and volume of the cider you want to make. Higher cider OG or larger cider volume will require a higher pitch rate. If your pitch rate is too low your yeast will struggle through the growth phase and produce off flavours. The primary cake will have a higher yeast...

Hey everybody, Just wanted to give a quick update. (I am Bloom_198d's brewing friend). I am drinking the beer in question now. There is a little bit of off flavour from diacetyl. I guess we didn't give it a long enough D-rest. Other than that the beer is fine. Taught us we should never...

Thanks for the replies. I was under the impression that I should be adding a whole pound to each 5 gal batch. Thanks for clearing that up. I've been trying to see how low I can bring down the cost of each batch without sacrificing quality. By starting a yeast bank and buying grain and hops...

I recently bought a new grain mill. Ever since my mashes have tended to clump together even when using 100% barley. I figure the new grain mill must be set too close together, but it only has one setting. I don't want to buy another grain mill so I thought about using rice hulls to help...

We really enjoyed this one. We managed to get a nice rich green colour without any off flavours from the coloring. Its turned out nice and clear as you might be able to tell from the pictures. The beer was very crisp but with a creamy finish. The potato added an interesting starchy flavour...

A few months ago my friend and I decided to make an Irish Cream Ale for St. Patrick's day. We also decided to dye it green. I had limited success in seeking advice on this site for dyeing green beer. The overwhelming opinion seemed to be: brew an irish stout (something we did as well) and dye...