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The Philly Sour presentation, mentioned an interesting experiment. In it they found adding Philly Sour yeast, at bottling, could reduce oxidation over time. The pictured results looked very good. So I'm wondering if anyone's tried this idea, or seen any more details. They didn't include all...

I stumbled on the HomeBrewTalk top 100 recipes list, from an offsite link. Not sure if it's kept up to date, but is still interesting to look through, and seems a shame it's fairly hidden away (under 'articles', not 'forums'). Spotted two or three ale recipes there, that I now want to try. The...

Usually, my digital refractometer readings make sense. But at the moment, successive/repeat measurements taken, on the same sample(s), always keep going up. Maybe from brix 17% to 22% over around 3 minutes. This is with samples from a fermenting, high gravity/ABV imperial stout. Present: OG...

Doing a brew where sugar has to be added as ferment progresses, and wondering if anyone knows a good way to find the corrected FG(SG) from brix ? Brew is a strong imperial stout, Target 14.3% ABV, post boil gravity 1130. Up to 2kg dextrose is gradually added as ferment progresses, that's up to...

Did Award Imperial Stout, partial mash recipe, earlier this week, total gravity 1134 (target 14.3% with dextrose additions). Went with Brewfather figures, but then ended up having to boil more than twice as long as specified, to get correct final volume. It's looking like Brewfather isn't...