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I was wondering if any of you have made use of HopUnion's IBU testing service? I sent in a few of my commercial brews as well as a home brew batch out of curiosity. I thought it would be interesting to collect a few data points from other people who had analysis done on their homebrew batches...

I'm planning to do a Maris Otter/EKG SMASH with Yorkshire yeast (40 IBU). I've heard warnings about needing extra head space for this yeast, so I was planning to split a 6.6 gallon batch across two plastic fermentation buckets. I thought it might be interesting to do a small secondary BIAB...

So, I've come to the conclusion that the RIS I bottled two months ago is not going to properly bottle condition. I think the beer didn't properly mix with the sugar/water syrup I made. The last few I bottled are significantly over carbonated but most of the other bottles barely have any fizz...

I've found that Nelson Sauvin hop aroma (though fantastic) dissipates very quickly even if it's imparted though late hop additions as well as dry hopping. Other hops in the same dosage seem to stick around for much longer and even strengthen for a few weeks before starting to gradually recede...

So I've noticed that there is a huge range in what name maltsters give what color of malt: British Pale Chocolate is around 400 EBC or (200 L). Weyermann's carafa I (non special) is about 630 EBC (315 L). Dingeman's and Briess's chocolate malts are about 680 EBC (340 L). Weyermann's...

I'm brewing a couple of lagers, but don't have a setup that will get much lower than 50 degrees for lagering. I have some friends who have a bar with a walk in, so I was thinking that I'd transfer the beer into a few borrowed corny kegs and lager the beer in their walk-in (if that's okay with...

A week ago, I racked 3 gallons of beer (5.4% ABV, 25 IBU, pale beer with S-04 yeast) onto 2.5 lbs of frozen pitted sour cherries that I pureed in my blender. Fermentation started up pretty quickly with slow bubbling and a reasonable kreusen. I intend on leaving everything as is for another few...

Could someone explain to me why adding 8 grams of sugar to a liter of water only gets you to a gravity of 1.003. I understand that the sugar takes up some volume, but common sense would suggest that you'd get to somewhere closer to 1.008. Presumably this suggests that table sugar has a...

I know the conventional knowledge is that Cascade hops are "Citrusy" or have a Grapefruit quality. I brewed up the BIY Epic Pale ale clone and don't find any citrus or grapefruit in the aroma or flavor. If anything I get a bit of the noble spiciness with an herbal note. Have the rest of you...

Does anyone out there have experience washing WLP-007? The yeast forms these little curd-like clumps in the bottom of the fermenter. When I add boiled water to it and shake the slurry to get the yeast into suspension, most of it remains in clumps. After transferring to a jar, the yeast stays...

What are everyone's opinions on the impact of priming with sugar vs force carbing on the amount of time a beer needs to be conditioned to reach its best flavor? If I have a beer that I prime with sugar and referment in the bottle will this beer hit is prime sooner or later than the same beer...

Hey everyone, I'd just buy one of the Williams Oxygenation kits if I were living in the states, but I live here in France. I have a .5 micron stainless aeration stone and I've located a few different disposable oxygen canisters at the local building supply place...

Is there much difference between mashing low (148F) and adding various dextrinous malts (carapils and light cara/cristal malts) vs skipping these malts and just mashing higher (152F+) for body? Mike McDole often talks about keeping process constant then solving deficiencies in a given beer...

I'd like to make a pale ale with a touch of roasted flavor. I know people most commonly add roasted barley in small quantities for the color trying to avoid the flavor, but I'd rather get the flavor but not get the color. Is roasted barley the best ingredient to impart a hint of roasted flavor...

Has anyone here taken this? Does anyone have any opinions on its usefulness for someone interested in starting a brewery? Thanks, Anthony

So, I've looked through a bunch of threads and I'm still not sure that I have the parameters right. So I harvested this yeast last night (picture 1 in the tall jar). I was careful to only pour out the liquid from the washing jar and avoided any trub /sludge from the bucket and washing jar. I...

I live in Paris and I'm looking for a good substitute for US Pale Malt. I have a big bag of Crisp Maris Otter from the UK. It's quite a bit toastier than US pale malt, and I like it, but it does have a different flavor. I had intended on using pale malt from Malteries Soufflet since I have a...

I brewed an extract based IIPA of my own recipe. I only have a 4 gallon capacity so I topped up the difference with water and took a density reading with my wine thief. I think the wort was not well mixed and this reading ended up coming from near the bottom of the fermenter, so the number was...

I've already posted this to the BrewSmith Forum, but figured that someone here might be able to explain what's going on faster. The IBUs listed on the grid (33.3 + 10.1 + 9.2 + 3.9 + 2.5 + 5.4 + 6.0 + 5.5 = 75.9) don't sum up to the IBUs listed under bitterness (105.4) for my recipe. Any...

When will the 2011 crop of hops start to show up in brew stores? Should I postpone ordering hops until the new crop starts to be available (are the 2010 supplies I'm likely to get from an online supplier likely to be inferior/bad at this point)? Thanks, Anthony