I have noticed a couple of changes in the forum. I wonder why as these are not improvements, but downgrades really. Chrome on PC The back to the top button is now "hiding", you have to scroll up or down a bit to make it "appear" again. Chrome on Android phone Same as above, plus, the page...

I am not typically impatient, but am wondering if this is normal. Pitched BRY-97 a week ago Tuesday, so 10 days ago. Checked gravity Sunday evening, it was 1016, expecting it to go to 1008. Monday I bumped the temperature from 19C to 20C. Checked gravity this afternoon and it is 1014. Mash...

Hoping to get some thoughts on mash pH. I am brewing a Black IPA, or Cascadian Dark Ale. In order to get the thin crisp mouth feel of a west coast style IPA I am adding dehusked carafe malt at the end of the mash. I have given them zero ppg in the recipe. I hadn't noticed this before but the...

I had a few difficult weeks recently. My wife had noticed an insect bite on the back of my leg (behind the knee), but I had no pain or itchiness from it, didn't even know it was there, but we didn't think too much about it. A short time later I got a fever, chills, aches and pains, actually felt...

In my recipe ferm temp is set to 84, but when I go to edit a dry hop additions it shows the temperature as 212F So far I am finding that this app is not intuitive at all. I am brewing next weekend,I will stick with what I am using now. Maybe I will check back again in 6 months to see if the...

Title is pretty self explanatory, but flavor additives like vanilla, tangerine peel etc. shouldn't be lumped into the water additives.

I figured out how to find Lallemand (Lalbrew) yeasts, but I have no idea how to search for Rahr Pale Malt without forever scrolling through pale malts, or by just selecting one that is similar

If you are changing the batch size the app should prompt you to scale the recipe

I forget who was asking about the allrounder, if it is safe to carry it by the handles when full. Kegland responded to my email quite promptly as follows.

Interested in @Josh Hughes thoughts on this one, and others of course

What is your process? The quickest easiest way (for me) to clean beer lines is with PET bottles, and a Kegland tee (ingenious product!). Quick and easy, no mess whatsoever. Of course you need to disassemble the taps from time to time, but I do this every time am changing to a new keg. Step One...

After having a couple of batches recently that were just okay, and one that was actually a little off, I have decided to re-examine my cleaning and rinsing process. Mostly rinsing actually. I suspect that cleaning solution left behind may be the culprit. Iam open to any critiquing of the...

I have decided to give the Brewers Friend recipe editor another go (I switched to Brewfather a few years ago when the recipe editor went haywire). Everything looks good, and seems to work well. I am glad to see that the "Other Ingredients" are part of the recipe builder now, and that editing...

I saw a Brulosophy on this, after fermenting my last batch under pressure. The end result of the exbeeriment was that even knowing what the variable was the guy who brewed the batches could not distinguish one beer from the other. Except visually, the beer that was fermented under pressure was...

I rather have a surplus of Chinook... Has anyone ever done a Westie with Chinook only? I am thinking of doing one at 6%, bittering it with Magnum, and then Chinook for all other additions. 61% base malt 27.6% DME 6.7% Carapils/Carafoam 4.7% C60 Mashed low, say 65C (149F) 1059OG, 1008FG 70-80...

Some of you know about my journey in recovering from herniated discs, and that I didn't/couldn't brew for about a year and a half. My back eventually improved to the point that I could do all of the tasks, but handling the weight of the spent grains was still not an option. Enter brewing partial...

I have formulated a recipe that I hope will be both a bit sweet, and a bit malty, while having a fairly significant ABV. Some complex flavors, a decent bitterness, with some aromatic pine and floral flavors from the late centenial addition. Think pumpkin ale without the pumpkin, and a bit more...

Enough said

If I were to brew a 7.5% Double Chocolate Cranberry Stout (Bloody Finger) Would it age well in a keg at typical room temperature? Would it actually benefit (age) from 6 months in a keg in the fridge? Or would it need to sit at "cellar" or somewhat cooler than room temperature?

A friend was showing me this AI app, you can ask it anything and it just starts spitting out data. You can ask it to write a 3000 word essay on the migration of the Monarch Butterfly. Roughly 60 seconds later it is done. I asked him to ask it to write a recipe for a black IPA. After seeing what...