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Just wondering what the utility of a full 60 minute boil would be in this case

Aside from saving a bit of money are there advantages?

The "plunger" part on the front keeps getting clogged and sticky sometimes making it very hard to open the tap. Is it just me?

I've always used a bag but is it really necessary?

Is there any worry about pulling dry hop oils out of beer if you clarify with gelatin before kegging?

I don't have a lot of experience with combining hops but I happen to have all this stuff around so I figured I'd give it a try. Any thoughts would be helpful Brew Method: All Grain Style Name: American IPA Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 6.3 gallons...

My cider is sitting around 1.013 so it is still slowly fermenting away, it was 1.016 a few days ago. My question is, if I'm happy to stop the fermentation there can I just throw in the campden and sorbate to stop fermentation? I ask because I was reading in Yooper's excellent stickied post that...

So I brewed an IPA and it's in the keg and carbonated but I feel like it tastes a little plain. I was going to toss in a bag of hops to try and boost the flavour a bit and was wondering if any of you had experience doing this. Will I get much flavor from hops in a cold beer? Will the beer foam...

Title says it all. Do you typically assume a certain number of cells per ml?

The calcium requirements for a dry stout tend to have a high calcium requirement as I understand it. My water starts low with calcium and I end up driving sulfate and chloride too high if I try and use gypsum and calcium chloride. I can try and use chalk but then my pH goes too high. My...