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Is this used merely to balance pH? Little else? Going to be making lagers and pilsners for the next 18 months and wondering if I should grab this in bulk.

I'm going to be buying some serious bulk (300lbs) of malt. The expiry on the bags is quite long (two or three years I forget), but this changes when you open a bag, and even with changing climates. I care only about the specialty malts where I'm using 5%-25% in the total bill. When I open...

Here's the steps that I'd like to do. Tell me if I'm severely flawed: 1. 10-14 day ferment (inc d-rest) 2. cold crash 48 hours 3. transfer to a sanitized and CO2 purged keg (for ease of bottling using CO2 and a makeshift bottling gun) 4. toss in my priming sugar 5. purge some more and...

Made a lager with Hallertau at 60 and 20, Motueka at 15, 10, and 5. At month 2 and 3 I could taste a general bitterness and maybe a particular element of the grain bill. Not much hop aroma really. Or at least any aroma I'm familiar with. Now at month 4 and 5 and I can really taste the melon...

For long term conditioning? There's a decay rate to bitterness isn't there? I certainly tasted my 25IBU drop to what would seem 8-10 IBU after a longer conditioning period

Should I expect smaller bubbles and less C02 activity in an unfiltered, malty 7% abv IPA compared to a medium bodied dry lager? Both were carbed up for two weeks at the same 8-9psi I Carbed up my 7% abv IPA, and after two weeks although it seems nicely balanced with the current C02, the...

in a 12oz bottle of beer. how long before even the smallest bit of aroma starts to come around? and how would you do this? swish it vigorously in a star san solution and then drop it in to the bottle?

using hop pellets without making a mess of your brew? Super tight threaded bag right? Any other ways to do it without getting a bunch of particulate floating around?

I'm doing biab and am starting to wonder what little tricks (if any) that one can do during the mash. I've been thinking about step mashing. That's what it's called? For example, what happens if I mash at 150 for 40 min, and then raise to 156 and add a small amount of grain for the remaining...

move their beer from one corny keg to another while conditioning? Fill the empty keg with co2 to purge all or most air out of it, purge the line and then hook up out to out and push the brew in to the empty keg with your co2?

What factors can make a brew too acidic? Last couple that I've done could have been just a little closer to neutral. I suppose that when you tinker with acidity you're also going to alter the mouth feel somewhat?

I have a few friends who are interested in brewing, but they don't have fermenting chambers and they will all have different ambient temps. What's a good dry yeast that wont get too funky in 70F(+/-2F) ambient?

the 6.5% abv s-04 42ibu, or the 6.8% s-05 42ibu? I was going to try to wait for 3 months, but I can't be arsed. It's been 1 month since I kegged them

What sort of processes are taking place during conditioning? It seems that a 4-8 week conditioning phase is adequate for a lot of brews, but what happens the longer it conditions? Are the changes as drastic as the first couple of months? Is there a sort of bell curve or chart that depicts...

Just wondering when a good time to d-rest my brew is? 1.052 with 34/70 at an ambient of 52F. It's been in for a week now and bubbling for 5.5 days. Looks like it's starting to slow. Does this Tuesday sound good? I don't have a refractometer and am unwilling to take gravity readings...

is there a reason the mash process should be closed lid other than to not lose any water vapour? im doing a lager and will be topping up after the first 30 of 90 min boil. to keep the temp somewhat constant i have the lid open a lot (for when i turn on the heat and stir and hold the bag off...

I've got a blichmann 10 gal and the burner. I'm going to do a 120 protein rest and for the first time ill be turning the heat on and off during mash phase to hold a better constant. the little kettle guards on the blichmann burner heat up and cause a tiny bit of scorching during the boil...

Is adding the base grain in light of the fact that you are taking the mash over 170F What of astringency? I know it's a small amount of base grain, but still

Continuing on with the dry yeast comparisons I'm about to do two identical lager/pilsners this weekend. Only difference will be the yeasts. One with 34/70, and one with brewferm's lager yeast. More details to come. Comments appreciated :)

What's the best way to pull out the slightest hint of orange or grapefruit from your brew? I want it to be so subtle that I'm almost thinking it'd be better to find citrus notes from a particular strain of yeast and grain, or fermenting temperature, more so than actually using citrus rind/peel