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http://gizmodo.com/a-mans-gut-brews-its-own-beer-and-gets-him-drunk-when-1346044329

A few times when I've drunk Coors Heavy (aka: "original" Coors), I've noticed a banana accent, or flavor, in the beer. Now, just the other day I read something about British Ale yeasts, IIRC, giving off a hint of banana in the beer. What other yeasts give off different flavors?? Clean...

I was recently at a new microbrewery, and there was a volunteer who was clearly very informed giving us a tour. We were having great conversational flow, but I was surprised about his answer when I asked, "How do you know when you've got too much yeast in the conical?" He essentially told me...

Someone asked in the yeast washing/rinsing thread... "The book, Yeast, states that we should only store in distilled water." I had to look it up, but distilled water is essentially evaporated water, that not only kills germs but leaves behind minerals, as well. So my question is... what is...

My thoughts on this stem from this thread, in which I'm attempting to rephrase the original question --> Can a violent mixture of priming sugar cause a bottle of beer to overcarbonate?? Basically, I'm wondering if a static fermentation can TRULY reach its final / terminal gravity. Until I...

I'm trying to figure out what's going on with our past 3 batches of bottled beer. Our first 3 batches were great. Perfect, even. The only things we have changed were.... (1) Went from ale pale bucket for primary to 6.5 gallon glass carboy. (2) Went from pitching subsequent batches on the...

I've tried a number of plastic bottles, and the 32 oz Gatorades are the only ones that hold their bottom and keep the lid sealed very well. What's neat is that the lid is almost like an airlock of sorts. It lets excess carbonation out, but it still seals very well. I should know. My last...

OK, so I was inspired in the canning homebrew thread to consider mason jars when brewing a future batch. I'm well aware that mason jars use "negative pressure", that the lid is actually 2 pieces, that the glass isn't "designed for carbonation pressures", etc... but I still think it could work...

I asked this question with the word "aerate" instead of "whirlpool", but that was a clear mistake. What I consider whirlpooling seems like aerating, but it's obviously not. There's a difference. Sooo... anyway.... My beer tastes best when I whirlpool.... - when I boil - when I whirlpool...

I've seen it mentioned that after pitching yeast, one should aerate the carboy for a full minute. And you can potentially do this within the first 24 hours. My question pertains more to the later stages of the fermenting process. Does anyone aerate after racking to secondary? Personally, I...

I've seen it mentioned that the extract could be added near the end of the boil, but I figured if it just mixed up in nearly-boiling water... it would be good enough. This is by far the lightest colored beer I've seen yet, but I don't think I've seen one person suggest NOT turning the burner...

OK, so here's the deal.... I've found a few recipes, but some area all-grain, while others are extract or partial-grain. The recipe seems pretty straightforward, but I'm trying to get opinions from people who might have actually successfully cloned Rogue's Brutal IPA recipe. What worked? What...

I was at a craft brewerer's HQ a couple weeks back, and there wasn't much to the place -- whole lotta people, conicals, and sanitation buckets. The buckets stood out most in my mind from that day, besides how awesome the workers were. What my friend is doing right now for sanitation is filling...

I stumbled upon a reptile heatpad thing-a-ma-jig, and was wondering if it would work with some kind of temp controller... but then I realized it's 76 degrees at night [and rising], and I need my fermenter to be about 60 degrees. Most reasonable thing I can see is a small box with window A/C...

I enjoy working with a properly mixed solution, because it tells me that I've given the yeasties "stable" working conditions. Is shaking bottles [even after stirring the priming sugar into the batch] out of the ordinary??

HIGHLIGHTED POSTS from this original thread, on a "Super Simple 15G Plastic Conical".... Interesting Links... - http://www.northchautauquahomebrewers.com/ferment/ferment.htm - http://www.norwesco.com/page.cfm?menu=63 -...

Was thinking about how different beers from my kitchen are, even in the same batch, quite different from one another when bottled. Then I realized that Abita, Lazy Magnolia, and even Sam Adams have variations from bottle to bottle. So... how EXACTLY does, Anheuser-Busch make every single...

:confused:

Self-explanatory title. Got a hold of US-05 yeast from a micro-brewery. Wondering if I can do better than a micro-brewery... :tank:

switched from 5 gal to 10 gal without adding more LME?