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Do I have to chill the beer to fine with gelatin? I don't really have a way to chill my beer in the fermenting bucket prior to kegging. I could keg it, chill it, then fine it; however, I would rather not dirty another keg and I only have room for two kegs in my fridge so I would have to take...

campden tables and sulfites are the same thing...right?

Thanks again. One more question, is adding sulfites necessary?? When do you use them? Does it have to do with aging?

Thanks for the help. I've heard nutrient addition is a must for meads. Are there any good dry yeast substitutes for wyeast 4184?

I've never made a mead before and I would like to give it a go. I'd like to make something that my wife would like, like cherry or strawberry. So I have a few questions. 1. Do you worry about bacteria on the fruit? Do you treat fresh and frozen fruit differently? 2. I've heard...

http://beersmith.com/blog/2013/11/25/dry-hopping-for-beer-revisited-part-1-of-2/ This is what I go by for my dry hop schedule and I have had very good results

If I'm not mistaken, warm beer at 11 psi and cold beer at 11 psi will have different levels of carbonation. You will need to find the pressure at room temperature to get the level of carbonation you want, then when you cool it, drop down the pressure and you should be good to go.

It might be 24 if the order that the numbers are pressed is not important, which, I assume it is, then the answer is 10,000 possible combinations.

I would not change this recipe in the slightest. I brew it "as is" and is very well balanced. I said it before, I would put this up against any store bought IPA. I had a buddy over yesterday and he tried it and he couldn't stay out of it.

Crazy bread = Good Beer = Good Crazy bread + beer = Gooder It's just good science

So I brewed this on 7-3-15. Mashed at 153.3 and fly sparged at 168. My OG was 1.066 and FG was 1.013. My final volume was a little under, maybe .25 gallon. Pitched 2 packets of s05. Fermented at 71F (as cold as I can get it w/o swamp cooler) I had to up my grain bill to match my efficiency...

So there was an air leak to atmosphere to allow in the oxygen?

It's been awhile since I looked at it; however, I believe there is a study that proves this, especially if you have reflux in the evening/night time.

To get the full effect from Prilosec, you really have to take it in the morning as I said in my previous post. If you're symptoms are infrequent and you don't like taking Prilosec daily talk to your Doctor about Dexilant (similar to omeprazole but it is a little more forgiving if you take it...

Diet can help; however, there are many other factors that go into reflux. Count yourself lucky that a simple diet change worked for you.

I'm a GI nurse. Some alcohols are worse than others, but that has more to do with acidity. ETOH of any kind allows the sphincter that closes of your stomach from your esophagus to open which allows acid reflux. If you have a hiatal hernia that will only exacerbate the issue. How are you...

You may not know but there is a recipe section to this website, just click on "recipes" which is just to the right of the "forum" tab. Most of the recipes should have all of the info you are looking for and if not you can send a message to the thread starter. Even if the original recipe is AG...

I try to let it go for 1 hour.

A few questions about this. 1. Has anyone brewed a batch with and w/o acidifying sparge water and noticed a desirable difference? 2. Are there certain beers, grains, etc... that benefit more from acidifying sparge water? 3. Or, is acidifying sparge water done more for certain water...

I have two Hefe's right now (fairly similar recipes, same yeast anyway.). One is bottled and one is kegged. The bottled has way more banana flavor, it's not annoying banana flavor but definitely more noticeable.. I think I will bottle hefes from here on out.