It's a constant PITA. I'm sure it's not yeast related, nor is it any one hop that's causing it. I suppose it's become more common now because hops are processed differently - taking better care of essential oils, I think, so in that way it's a good thing. It could do a lot of harm during the...

Hop creep is a curse, but it can be beaten by dry hopping at low temperatures. But I'm afraid to try that, because I'm not sure the creep won't occur later, when I bottle the beer and let it stand in room temperature to carbonate. Anybody can tell whether that is a real threat?

I'm rather perplexed. What happens in the mash is always very predictable, so it can't be my pH meter, because then I would get these strange readings during the mash as well. Oh well - as long as the beer tuns out OK ... but I would still very much like to know why it happens.

It's nice to have it confirmed from others:).

No, I have now ascertained that carrageenan does not raise pH, and I'm sure the glucose don''t. So there must be some other explanation. Supermoss works fine for me. I add it just five minutes before end of boil, as newer research indicates that a longer boil will make processed carrageenan...

A late addition of chalk might cause something like this, as it's effect might be a bit delayed, but no, I haven't done that.

That sounds like a reasonable possible explanation, but I'm afraid it's wrong, as is my whole idea that carrageenan is the cause of what happens to my readings. I finally did find some reasearch on this, here: https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1995.tb00860.x . On p...

Supermoss is carrageenan mixed with glucose (dextrose, corn sugar). I don't know what glucose will do to the pH of distilled water, but I doubt it would matter much in wort. It shouldn't be hard to test it anyway. Next brew I'll take a sample just before I add the Supermoss, then one at...

When I measure pH in the cooled wort before pitching, I find that it is higher than it was when I measured it towards the end of the boil. It is maybe about as much as 0.2 higher. That's pretty annoying, and I don't understand why it should happen. One possible answer - which I actually find...

I did some research, and it seems there is traditional yeast that has survived in Latvia, too. (http://www.garshol.priv.no/blog/328.html)

The polish beer is rather well smoked, and it's nothing wrong with it if you like that. I'm not a big fan of smoky beers, but I can enjoy an occasional glass. There are som 40 or more different kveik strains, and they're definitely not all the same. Some may well provide a good solution to the...

It's this one: https://en.wikipedia.org/wiki/Grodziskie Ron Pattinson about it in 2007: http://barclayperkins.blogspot.com/2007/12/grodziskiegrtzer.html Here's something more Ron Pattinson has to say regarding it...

Don't bottle too early. Give the yeast time to settle. It will still be plenty in suspension to take care of the priming sugar and suply you with CO2. You shouldn't get more than a fine layer on the bottom of the bottle - though I'll admit that some yeasts settle very slowly and make that hard...

It's this trend trend that gets my goat. I was in Warszaw this summer, at their beer festival. Lots of homebrewers serving their brews, competing for the public's votes. And it was almost impossible to find one "normal" beer. Every beer was a beer with a twist of some kind; either soured...

A very simple solution to the problem of boiling over is to just skim as you're about to reach the boiling point. I always do that, and I can, if I want to, fill my kettle to the brim. Bonus: You get rid of a lot of junk which would have ended up as part of the trub. Less trub = a happier life...

It's always hard to tell from a photo, but I tend to agree with @Trialben . About hops for the recipe: I'd try Loral here. What do you guys think about that? I've used it in a cream ale, and it had a very nice discrete hint of citrus, without moving into apa/ipa-territory. As for this being a...

Definitely! Based on my own experiences - which of course don't prove anything - I do not put much trust in that 6 month guarantee. I've had a couple at 6 months or just a few days past which were quite simply dead. No sign of life even after several days on the stirrer. And I buy mine directly...

Shitty palate;)? There's some truth to that, I'm afraid:(.

They grow exponentially, yes, but they'll stop reproducing when the store of sterols/lipids they started out with - and which is not replenished - runs out, or rather reaches a critical level, even if there is fermentable sugar left. Then they start the hibernating process. So it is wrong to...

My copy of the latest edition of How to Brew looks like a preacher's Bible:). You just can't make all that stuff stick in your head (not when you're 66, at least). The sub-title - Everything you need to know to brew great beer every time - promises a little more than the book delivers, of...