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?

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...

In the latest edition of How to Brew, Palmer tells you to use the stir plate for only the first half of total propagation time (Notes on using a stir plate, p.122). The reason is that the yeast needs some time without oxygen in order to build up it's glycogen and trehalose reserves, which it...

I've been a very happy user of this calculator, and a few of the others as well, for several years. But now the drop down list is a mess, more or less - mainly because the country names have disappeared. Seems a lot of new items have been added, which is great, but it's now a lot harder to find...