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Interesting story here about how they developed their Hazy IPA recipe, to be released on Thursday at production scale. Touches on yeast selection, biotransformation grain and hop selection, water chemistry (vaguely), etc. https://revbrew.com/working-through-the-haze

I've been using a spunding valve foa while but have never noticed how it releases gas in practice. Never sat around and watched and listened. Does anyone know whether it releases gas in bursts or as a slow trickle? I've got an IPA in day 7 of fermentation and am curious whether I could...

Finally getting around to posting this question: I got the Robobrew v3 with the stainless steel immersion chiller a few months back, and have done a few 5 gallon brews in it. I'm wondering if there's something wrong with my immersion chiller. The inlet and outlet are on elbows, so they run...

Hops can break down starches to give more fermentables. Cool summary here. https://www.scientificamerican.com/podcast/episode/beer-fermentation-hops-along/ If this has been reported before then I missed it. Now the question I have is whether the pellet-making process denatures those enzymes...

Sounds like it could be a good combo. "You have to taste the fruit to fully grasp its complexity, says Lippman, who describes it as tropical yet sour, sometimes with hints of vanilla." https://m.phys.org/news/2018-10-wild-strawberry.html

Does anyone have about a 1-foot scrap piece from a tubing coil? I'm looking to lash on a length of SS pipe onto my immersion chiller, and hook it up to my pump for circulating hot wort and trying to create a whirlpool. Having a hard time finding just a short piece, instead of the full 25-foot...

How do the Robobrew owners who use an immersion chiller (like the one that comes with the Gen3 kit) find is the best way to chill? I brewed my second beer on it this weekend, and had these concerns: 1. The lid doesn't fit on when the immersion chiller is in the kettle. It's glass, so there's...

Lion Brewing has them on eBay for $225, free shipping to the U.S. Less than half of what I paid, and it includes the jacket! Is it believable?

Anyone have an opinion on the best timing and method for transfer and serving in this kind of setup? I'm fermenting in kegs under pressure, and transferring to a purged keg using a floating dip tube. I've read the advice about transferring/getting it off the cake before fermentation is complete...

I've read many posts that talk about active yeast "cleaning up" or scavenging oxygen late in a fermentation. For example, small amounts oxygen picked up in transferring to a secondary fermenter, or oxygen introduced when opening a fermenter for dry hopping, or oxygen introduced when bottling...