Hi there, If you're wondering how long beer can stay good in the fermenter once the airlock has dried out, the answer is apparently "a surprisingly long time"... Beginning of this year, I brewed an ale that I just couldn't be bothered bottling... I was just tapping it out of the fermenter (I...

Hi, Assuming my readings and calculations are correct, I routinely get super strong attenuation out of my Fermentis dry yeasts (S-04 mainly, T-58 did it too), to the tune of 95% AA. I do think the hydrometer's functional. As for attenuation/ABV, I plugged formulas into an Excel sheet (not that...

I would like to brew a dark, golden, IPA. Actually, ideally it would be a dark IPA with gold flakes/glitter. But I'm only equipped for bottling and I can't think of any way glitter would be compatible with that. Except if there is some magical glitter that will remain in suspension... So next...

Anyone have experience with unsealed fermentation? I'm not referring to completely open or "wild" fermentation. Rather "open" as in this Brulosophy article, where they brewed as normal, only difference being they didn't isolate the beer from the environment completely but simply covered the...

This seems like a long shot, but would anyone have an idea how to express banana juice? I did it once, in Thailand, inspired by a Internet article about african Banana beer. I kneaded the bananas with some random grass and, to my surprise, actual juice came out of the fruit mash! Took a lot of...

Put up a brew before leaving for holidays. It's one and the same beer (Saison with Fermentis BE-134) in 2 carboys, didn't have enough stuff for a regular bucket, but too much for one carboy. Before I left, the krausen was already pushing through the airlocks as you can see in the pic attached...

This might be of interest to (beer) history buffs... In the final ep of Season 4 of Peaky Blinders, this woman seems to be dringking a really nice red ale. The action takes place after WW1 in Birmingham. I wonder if they were referencing a specific brand or type of ale. Perhaps it's just a...

I got into brewing when my buddy received a kit for his birthday but couldn't be bothered actually making it. I enjoy cooking and brewing is really quite similar. I just make what I call "kitchen ales" on my stovetop, with extract and some grains for fun. When it comes to beer, I'm more into...

I was playing around with my hop pellets and on the Sorachi Ace ones, I noticed some dark spots (shocked gasp)! What do you think that is? I ordered them in May, but kept them closed in the fridge. I think I opened the pack a month or 1.5 months ago... since then they've been back in the...

I’m planning on doing a light/extra-light DME brew with steeped 1150 EBC Roast Barley. For the recipe I have in mind, the RB would amount to 1.8% of fermentables, but ofc have a noticeable impact on color. I don’t know if this experiment makes any sense, but you know, I have this RB lying around...

Hi, I've used german hop Polaris in a few brews and it's always given me very strong piney/eucalyptus/menthol cold/refreshing tones. Never used it alone, but it always gave this character. From what I had read about it, I was expecting some fruitiness, but I never got that. Did anyone get...

I recently brewed a batch of graf from apple, pear, and pineapple juice. It was rather sour, so I decided to try and make vinegar from part of it. I found that one method for making cider vinegar is just to leave the cider out in the open for a bunch of time. Never a man to shy away from the...

Well, here I am, just having realised water can have an impact on my brews. I've checked a few sources, but there seem to be a great number of ad hoc issues. So I'm coming to the community for advice. I brew from extract, recently added steeping grains, but I don't expect to mash in the near...

I'm looking forward to soon brewing a hoppy red ale, inspired by this recipe: http://www.seriouseats.com/recipes/2011/04/red-ale-for-beginning-homebrewers-hoppy-red-ale-recipe.html I'd welcome your thoughts. Here's where I am at present: Fermentables: (20L batch, boil size 12L) 3 kg Pale Ale...

One thing I've noticed since I've started using glass carboys is that the brew sometimes clarifies in strata. It's particularly obvious in a cider I've got going now, it really has several equal layers of increasing opacity, but I've also seen it in some beers. Interesting phenomenon, I wonder...

I got a brew going in one of those 1gal carboys, fitted with a blowoff tube. Now I purposefully left a good part of the hop pellet gunk in the cooled wort, thinking to maximise aroma extraction. After 24 hours, fermentation went nuts and the foam started pushing the hop debris out through the...

In a recent thread about S-33 and T-58 yeasts, one confrère suggested using S-33 for a Belgian Blonde. This style has some added sugar, which might balance out the lowish attenuation of S-33. Inspired from the guidelines from BYO (http://byo.com/bock/item/2827-belgian-blond-style-profile), I am...

I've tried to rinse the trub/yeast cake in order to reuse S-04 yeast for a brew I am planning. However, I'm not sure whether I really caught any. I am trying to upload a picture of the jar I have. Been sitting in the fridge for 10 days. As you can see, there's a thick coarse greyish layer, and...

Hi there, Having recently obtained 2 anglo-saxon style one-gallon glass carboys, I want to make a split batch using to Fermentis yeasts: T-58 and S-33, see what each of them can do. What I want from this: showcase the yeasts, yet keep a decent hop presence - I suppose a belgian IPA could be a...

UPDATE Recipe I ended up brewing (basically a double IPA I guess): Batch size: 18.5L (4.88 gal) 3kg light DME (6.6 lb) 1kg brown cane sugar (2.2 lb) 160g Magnum (5.64 oz) - bittering 60min 60g Glacier (2.11 oz) aroma 10/5min Fermentis T-58 yeast Bucket temp as high as 25°C (77°F) for one...