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So, I've made a few lagers before but never one as light as a Helles. Everything else has had a strong flavor background ruachbier, and very hoppy pilsners. I just racked it to a keg with biofine after lagering for 2 months, but it's a little fruity. It's nothing offensive, but it's certainly...

I assume there is a logical reason for this, but can someone explain why BS3's FG is lower than the given yeast's attenuation? For example. Let's assume a lager with a light body mash @ 145, with Mangrove Jack M84 with an attenuation between 74-76. Let's say this yields an OG of 1050. At 76%...

Could someone please describe to me what Great Lakes Dortmunder Gold tastes like from a brewers perspective. I’m going to try to brew one but never tasted it. There’s a few clone recipes floating around out there so this will help me make some tweaks. I doubt it will taste like it, but the...

So, I was hoping you all might be able to give me some ideas here. I have a traveling picnic tap that I hook up to my ball lock kegs and it works great! I decided to use it on a commercial keg, so I bought a sanke coupler and converted it to accept ball lock connections. Problem is that the tap...

I was thinking about using the under modified chit type malt (because I never have and it sounds fun), but then I realized that my mill might not be able to handle the harder grains and it might do more harm to my mill than the fun I would get out of it. Or the malt just might be too hard to get...

How often do you reapply your keg lube to your gaskets? After each cleaning? Deep cleaning?

Does anyone have a list of the textbooks that are used in the brewing programs these days, Siebel or UC Davis? I'm sure they are way to expensive and overboard for a home brewer, but I am interested in what those guys are learning from.

I was looking for a non noble hop with spicy and earthy qualities, came across Willamette but I’ve never used it before. Going to use it in a bohemian lager. What do you all think of Willamette hops? Any other non noble spicy/earthy hop recommendations?

I am prepping my water for a brew tomorrow and while doing it, too late I might add, I remembered recently reading that you should add your water salts fist and then add acid last. I don't remember where I read it, maybe the BA water book, but I always have added acid first. Anyone have any...

So as I understand it most people here never have an empty tap line, I am not in that boat and often do for long stretches of time. I have a 4 line system and typically have 2 kegs on, sometimes 3, rarely 4 (4 requires special setup, but possible). So here’s what I do to store my empty beer...

I have amassed about 7 kegs over the years, and I recently had 2 beers get an infection that I am ultimately blaming on the kegs as everything else was new. Time for some deep cleaning. I started changing out plactic bits with an o-ring kit, but I realized that there is a lot more to replace...

Anyone ever try making raunchier vinegar? I am brewing a batch now and I was thinking that it might be worth while to try it out. I feel like the smokiness would lend itself very well to a lot of foods. Zymurgy had an article recently about making malt vinegar too.

Hey everyone! So I have been reading a lot of water chemistry lately. I've mostly finished the BA Water book, and I started wondering if any Calcium (and magnesium for same reason) is left over after mashing. So hear me out here: Calcium and magnesium react with phosphates in the malt to lower...

Does anyone have any experience with a reverse osmosis filter raising water PH? I have RO drinking water at home, I don't brew with it yet but was considering it. I just checked the PH and its going in at 9.6 (9.6 is normal for our city water in Austin TX) and leaving at 10.1. I changed the RO...

Do all the “modern hops” have that dank/onion/cattyness? Are there any super fruity modern hops that don’t have these characteristics?

How long do you wait after the beer has finished fermentation to do a cold crash? Should the beer rest/mature at terminal gravity for a few days or just jump right into the crash?

I’m finally joining modern times and have started to use Star San instead of iodophor. I really like the spray bottle method due to the short contact time. Just wondering if anyone has any horror stories or issues with infection after using the spray that they attribute directly to using the...

I was looking at the “I am Broot” recipe from Zymurgy, and it calls for Polyclar AT in the secondary for 6 hours before kegging. I have never used this, and can’t I find the AT version. Is this still used much? Is there an alternative? When I read about its ability to strip flavors it scares me...