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I think the most important thing is that you start with a totally clean kettle free from any kind of oils, including skin oils. If you used your bare fingers to put down any masking, use rubbing alcohol to clean your masked off areas. I used nitrile gloves, but I still wiped the kettle with...

This is one year and 31 batches later. The top picture is just minutes after I cleaned the kettle after etching and peeling the tape. Bottom was from like 15 minutes ago. I can't see any fading, and there's never been a problem with corrosion, but I do clean it after every single brew, on brew...

Since you're bottling, I assume that you're also bottle conditioning. Oxygen ingress with bottle conditioned beers is *less* of an issue than with force carbonated keg/bottled beers. Obviously you'll want to lessen the amount of O2 that touches your beer, post fermentation, but I think you may...

I'm completely ignoring the mental pollution - er, I mean the "article" - and focusing on the study, seen here (linked in the article): http://onlinelibrary.wiley.com/doi/10.1111/add.13477/full I know a lot of people will poke fun at the guardian for posting such dreck, and it's completely...

I don't think I've heard of this. What issues would those polyphenols cause? Haze? Flavors? Just curious.

I've had 2 separate infections in one of my buckets, with over a year in between. After I drain the beer, I simply clean the bucket as usual. Long soak in hot OxiClean Free followed by a good thorough cleaning with a soft sponge, rinse, drip dry. No issues with the following beers, and I've got...

The crush isn't ideal, but it's not daywrecking. Really the only thing you need to worry about with a crush like that is lautering and a higher efficiency. You might get some more husk bits in the kettle and lauter might be a tad slower with husks that mangled. Shredded husks and tannin...

Wellll... The whirlpool will give some bitterness, but the utilization is around 5%-10% on our homebrew scale, depending on gravity and amount of hops used. If you have some kind of whirlpooling setup where you're pumping near-boiling wort, similar to Jamil's whirlpool chiller, then you'll...

Round the World! My best recipe so far, and my favorite beer to drink. Can be made with a variety of yeast, conditions quickly, has moderate-low ABV, and celebrates the hops. I try to make a batch with every different yeast I use! The recipe: https://www.homebrewtalk.com/showthread.php?t=571035

That, my friend, would certainly be ideal. :rockin:

Whoops, didn't realize you were on Celsius. 18-20c is a good temp.

Actually, the TTB considers these "alcopop" beverages as "beer", whereas actual beer is "malt beverage". Some states require "ale" or "lager" depending on the ABV and other weird designations. Source - https://www.ttb.gov/rulings/2008-3.pdf Bottom of page -3-, “Beer” versus...

It depends. I think the biggest distinction is that it not be refrigerated. The warmer it's stored, the faster it'll carbonate, but the faster it'll age. Usually, around 70 degrees Fahrenheit is recommended as a middle ground. Some people store their beer in the basement where the temps...

Oh, great point! I forgot to mention that mash temperature can also play a role at maximizing your B amylase activity, and I also forgot about modification. Let's also not open the huge can of worms that is mash pH, too! ;) Just goes to show that malt is perhaps the most complex brewing...

Oops, sorry to cause some confusion. Let me clarify a thing or 2 about my post. The diastatic power measurement I'm using comes from the batch code on the bags at the LHBS. Below I've listed the 2-Row and MO malts that I use and the only 2 sets of numbers I have immediate access to right this...

Maris is a great malt with tons of complexity! I love using it, but it does have its drawbacks. While you can sub straight across for American Standard 2-Row, you will end up with a different beer. I mean, duh, right? Anyway, something to be aware of is that Maris is a pale ale malt, whereas...

I start with a hot OxiClean Free soak while I clean the rest of my equipment, then after I'm done I do a light scrubbing with a sponge and rinse well. There's always a little something left and heat coloration so afterwards I'll hit it with powdered Barkeeper's Friend and a blue scrubby. Rinse...

Oh yeah, thanks for reminding me. I do cold crash for 3 days at 33F. No finings for me though. This beer isn't meant to be crystal clear, but a NE-IPA it is not. Some haze is alright. Thanks! :mug: Honestly, I have no idea. I'd try Wyeast 1332 Northwest Ale. I think the tartness that people...

Here's what I know about this beer, giant post ahead: I've successfully cloned Yellow Rose after many tries, and the only thing that has made it real was their house yeast. Trevor Brown (founder of Lone Pint) told me that the only two secrets they keep are their water and their yeast. YEAST I...

Yeah, you add boiling water to the mash and stir it up. That calculator I posted will tell you how much boiling water you need to hit the temperature, and the resulting mash thickness from adding the water. As for the mash thickness and it's impact on the mash, as long as it isn't way up in the...