For the 3rd year in a row, I used my 10 gal kettle, 3 gal pot and bayou burner to cook steamed clams over the weekend. It was my best version yet, so I'm leaving my recipe here so I can find it again. CLAM STEAM -serves 8 Start with 3 gallons water and bring to boil in 10 gal kettle Add 1...

I typically pitch in a yeast starter while its at high kraussen. I don't chill and decant. My question, how should I attempt to reduce the bicarbonate in my tap water, in the starter itself? Does anyone acidify starter water with 10% phosphoric acid proportional to the size of the starter? Or...

Having completed my third homebrew beerfest/competition, among a core brewer group that is now familiar, I can identify some underlying trends that propel the winners to victory. These strategies apply to an open voting system where attendees, who pay admission simply to enjoy the homebrews as...

One of the latest trends in discussing the magic behind NEIPA is dry hop terpene conversion. It goes like this- the idea is to now start your dry hopping either at high kraussen or at least before the end of primary fermentation completes. The ((british)) yeast will conduct biotransformation of...

Yesterday morning I racked my IPA to secondary for dryhopping. Having used old hops in the boil and whirlpool, I was left with the seminal garlic/onion tones that made this brew taste flawed. I threw the rest of the bag out. Along with the dryhop charge, I then added 10 drops each of...

I'm looking to clone a favorite local IPA of mine. Hops used in the beer's description mentioned waimea, so I'm going to guess with this recipe waimea is in dry hop, where it is also blended with citra. Any experience with waimea?