Transferred the IPA from a dryhop keg to the serving keg. Taste and smell both seem fine, nothing off. I brew in a bag, no vorlauf, practically all the trub from the kettle goes into the fermenter. Also no chill, the wort cools down over twelve to sixteen hours before yeast pitch. Did not see...

Hello brewing people. I have two questionable funky looking things in both my fermenter and kegs. For context, the pictures with the fermenter trub are from a freshly brewed IPA. The recipe used a kilo of rolled oats and a kilo of malted wheat and marked my first time using Pomona. After...

Hello brewers. I have a Red IPA in my fermenter, just finished fermentation. Only problem is that the Red in Red IPA is more of a murky brown, if we are being honest. That's on me, for not noticing that Caraamber (that i had used previously in a similar brew) and Carahell (which i used in this...

Hey. Long story short, i have three vacuum sealed bags of hop cones in my freezer. One is Magnum, one Tettnanger and one Saaz. The only problem, i have no idea which is which. Planning on brewing a pils-adjacent beer. Is there any way i could use to tell which hop is which, or should i just...

Thank you all for your replies. I will brew a comparable beer soon so i will try to go full ham on a 30 minute bittering addition to see how that affects the beer. Patience is not a virtue of mine, so i tried the beer just as it fully conditioned and carbonated in the bottle, i will definitely...

Good evening. Long story short, i brewed a NZ pils (recipe by yours truly). Pilsner malt with some carapils and Vienna, thirty minute boil, two additions of 25 grams each Rakau, Wai-iti and Waimea at fifteen and five minutes. No chilled, pitched a big starter of 34/70 when the temperature...

Thank you for your time and knowledge. Unfortunately i bottle, so the beer is pretty much set in stone, just trying to figure out where i am going wrong and not getting the result i want. The First Wort Hop idea sounds interesting, will give that a go. I will also try upping the Sulfate to...

Used the recipe builder here on the site. 100 grams for 25 liters of wort, 12.5% AA, boiled for the full thirty minutes. Did not measure PH. 1.060 post boil gravity, attenuated to 1.008. I use the no chill method, and a hop sock that i take out after the boil. Not sure if this plays a role, i...

I think i dry hoped at 9°C, which is my fridge's regular temp, i do not have temperature control yet. Does boil time affect the type of bitterness? As far as i can tell from reading online it does affect the isomerisation of hop oils and thus the IBUs.

Good evening. Brewed a pseudo-pilsner. Pils malt, 100g of Magnum bittering addition at thirty minutes for a thirty minute boil, fermented warm with saflager w-34/70, then cold crashed, dry hoped cold with 50 grams of Tettnanger and Mittelfruh each for two days, then added gelatin and bottled...

The yeast manufacturer states that normal cleaning/sanitizing is ok, as the specific strain is pretty weak and other Saccharomyces will overtake it. As for the pits, i plan on removing them before the addition. When you mention the sugar, are you thinking about it fermenting and going...

Good evening, Long story short, i am trying to come up with a fake kriek (read: sour cherry sour) recipe, using the minuscule brewing knowledge i possess, and some help from more knowledgeable people would be greatly appreciated. My two main questions are: the general usage of philly sour...

Nothing exploded yet, will try the beer this weekend. Thank you for your time.

The spigot is plastic, and i sampled for gravity readings. The substance in question was on the part of the spigot that is inside the fermenter, if that helps with the identification.

The fermenter was cleaned and sanitized before use, but due to a stuck fermentation the beer stayed in it for sixteen days, is there a possibility that something like that developed inside the bucket during fermentation?