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I've searched and can't seem to find a thread on this topic. Maybe my search skill just suck as I can't believe I'd be the only one to think of it. For pale ale/IPA, has anyone ever tried this: Let the beer ferment out under a normal airlock (no pressure). When it is done or very close, dry...

I took a flier on a recipe, introducing several new variables at one time that I've never used before, which is likely part of the problem here, but hopefully someone knows what this might be. The beer is a SMASH with Golden Promise (new to me) and Azacca. Voss Kveik (new to me) Fermented at...

I don't do a lot of lagers, but when I do they are pressure fermented in the upper 60's. My last two times using 34/70... Last time it finished at 1.005. this time at 1.001? The calculator says I should be at 1.008. I fear I've really got 6% alcohol water this time. Has anyone else...

So I recently joined the broken hydrometer club.:bravo: I guess it was just a matter of time. I've had the same one since I started brewing and always got numbers from it that were expected. It also happens to match my new Tilt perfectly so I think both of those are pretty good. I ordered a...

So I got a Tilt a couple weeks ago and did a water test. Everything seems good mostly, my spreadsheet was updating, etc. Missed a few intervals over 12 hours but no big deal. Today I dropped it into the fermenter for its first real beer, my tablet is getting readings every 5 seconds like...

I've always suspected I had a slow leak in my three way distributor, and am between brews right now, so figured now would be a good time to take it apart. I just replaced all the teflon tape on all 5 connections, pressurized it to 15 psi, submerged in a big bowl of water, and three out of the...

I got a packet of this at the LHBS kind of on a whim. Searching around, most threads on it seem to be about stuck fermentations (hopefully that isn't indicative of something). The temp range listed on the packet is pretty wide, mid 60's to upper 70's. So I'm wondering what temp gave people good...

My usual wheat beer recipe is about half 2-row and half white wheat malt with a little bit of carapils. I do a couple mL of lactic acid to get the mash pH estimate down to about 5.3x. I did an experimental batch replacing the white wheat with Weyermann dark wheat malt. I wasn't sure how to...

So I've read several threads on this, but they are mostly older and unfortunately mostly devoid of end results. (Maybe that should tell me something). They just trail off into oblivion with few "it turned out this way" conclusions at the end. As I'm sure the story goes often, my girlfriend...

Time to stop guestimating my pH numbers. I see pH meters starting from $10 on Amazon. If those work, great, but I want something that is going to be accurate and reliable and last. What does everyone use that they believe meets these requirements? Thanks

I buy these by about the half pound normally and I'm used to AA content indicated in the 4.x range. Well I got a new pack yesterday and this one say over 13%? Does that sound reasonable? If so I assume I'll have to adjust my recipes.

Things on my mind: Fermentation and aging: I can control temps exactly, and have the ability to ferment under pressure if needed. I don't mind waiting some to drink it, but what I don't want is to have my fermentation chamber tied up at a moderate temp for two months. So it seems to me there...

I made a 10 gallon batch of my normal simple wheat beer recipe on Friday, and did something a little different with the yeast. It is a WB-06 dry pack. One carboy was dosed with a 1.5L starter's worth of liquid yeast, and also was oxygenated. I used a small amount from the dry pack to make the...

So I was doing a Belgian Wit style recipe with 50% flaked adjuncts. Rather than pay for one time use rice hulls I figured I'd give my bag a shot.... It's just been sitting in the package ever since I got it a while ago. The only change to my equipment setup was replacing the false bottom in my...

Talking about this one: https://www.northernbrewer.com/collections/faucets-handles/products/draft-brewer-snap-tap-ball-lock It looks like a foam bomb waiting to happen to me, but has anyone used one? With my 5' picnic tap I've got to have the keg pressure below 4psi. However, it is a pain to...

So I haven't used very many of the Wyeast "smack packs" but I did a starer last night with 3944 Belgian Ale. So far it doesn't appear to be doing much, if anything. Then I remembered that I recently ruined a batch of beer by severely over-adding yeast nutrient(oops). So I know these smack...

42 total batches under my belt; one I dumped likely prematurely; it was probably ok.... this one I'm not so sure about. This is my most common recipe, I've done it with various minor tweaks probably at least half a dozen times, so I know how it is supposed to behave. It is roughly half and...

I'm probably not the only one who's ever thought of this, but I imagine most people go in the other direction. So far I've only done five and ten gallon batches (yes, even going back to my partial boil extract days). Lately I've been entertaining the idea of doing smaller batches, and now in...

I've brewed plenty of IPA style beers with US-05, and they always finish in the 1.010 to 1.012ish range depending. The one I just kegged is not an exact repeat of a recipe I've done before, but the grains are close enough, mostly 2 row with a little bit of pilsner and crystal malt. This one...

To make a long story short... my girlfriend likes to drink low cal/low carb type stuff, and so to keep her on board with the home brewing, I'd like to make something that she would like. (She likes the taste and experience of full body beer, just doesn't do much of it because of the calories)...