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Yeah, it's bizarre! I don't get it. No, the carbonation is the same for the purple and the normal bottles. Maybe there was some interaction between my star san and the low pH?? MOST of the bottles are purple and only a few are regular. The purple in this case is the rule rather than the...

the plot thickens: not EVERY bottle of the batch is purple. most are, but occasionally I will encounter a light hefeweizen colored one. I presume that would be the berliner weisse-colored berliner weisse.

the only introduction of lacto was from the raw grain I added to the sour mash. Let it sour for 4 days at 110 degrees (last time I did only 2 days and the sourness was insufficient). I boiled 15 minutes. The color of the wort going into the fermenter was that of a very light hefeweizen. At...

a glass carboy

anyone ever make a purple beer before? I have no clue how or why this happened. My minimally educated guess is that it has something to do with the pH. It was my 2nd attempt at a Berliner Weisse. Sour-mashed for 4 days, fermented with US-05. Super sour, like Warhead candy in liquid form...

Kenmore Coldspot.

I got a fermentation fridge that doesn't get cold (used to work until recently), and there is no air flowing through the inside. If i plug it in, I can hear a hum, but no air movement. If i put my hand RIGHT NEXT to the vent on the inside of the freezer I feel a little cold, but no air flow. The...

Yeah, that's sufficiently low. If it were still in the carboy I'd say let it warm up and swirl it. I don't keg my beer, but I presume that would have the same effect, just with more trub on the bottom you'd need to deal with.

Sounds like something that happened to me when I was making a lager once. What was your mash temperature?

Howdy, I was planning on brewing a Pilsner, but I have a yeast problem. Made a starter on Friday, and it's literally doing nothing. Probably all dead. Homebrew store is closed until Tuesday, but I do have a pack of US-05 in the fridge. I know if you use ale yeast and ferment cold you...

What do you mean by Mild Malt? is that a base or a specialty grain?

When I made this, I made a "spice tea" with the following: 1 tbsp cinnamon 1 tbsp nutmeg 2 tsp ginger 1 tsp Allspice 0.5 tsp cloves and I added it it little bits beginning at 15 minutes til flameout. In 2ndary, I also added 1 oz on Vanilla extract, and I primed with demerara...

HA! Took me about a minute and a half to realize this was satire

bump.

How often do yous guys replace your racking and siphoning tubes? I am ashamed to admit how old mine are... And is there a general consensus on which material is best? midwest has these high-tech anti-microbial non-PVC tubes. Anyone know if they are they worth the extra cash?

bump. Anyone know the answer to either or both of these questions? please and thank you

Howdy, I have two questions: When I calculate my IBUs resulting from first wort hopping, should I use the same utilization number as I would for a 60 minute boil? Also, is there a quick way to reverse engineer Palmer's formula to find out how many AAU I will need from each hop addition from...

Efficiency is unfortunately low. Usually in low 60s. I have really hard water here, and no grain mill yet so I am using the crush I get from the seller.

Howdy, I brewed an excellent IPA with extract about two years ago, and I'd like to be able to replicate it with all grain. Here's the recipe for 5 gallons: 8 lb Golden DME 2 1/2 oz Caramunich 45L 4 oz Honey Malt 2 or 3 oz Victory Malt (didn't remember by the time I wrote it down)...

I had this lagering at 37 degrees for 4 weeks. Cleared up great! I think this was the cleanest beer I've made yet. My first lager beer. I got poor efficiency so my OG was only 1.045, so it's not really strong enough for a Bock, but very tasty indeed.