Listening to this podcast - https://beersmith.com/content/controlling-oxygen-in-beer-with-colin-kaminski-beersmith-podcast-293/. It surprised me to hear that in their canning experiments they found that sanitiser was one of the bigger contributors to dissolved oxygen in the cans. Not the active...

I've really been enjoying the Bru Lab podcast from the Brulosophy guys. One of them has changed his career from law to postgraduate beer study, The Bru Lab podcast is where he walks through various academic beer related research with the researchers. I'm just about to use one of the episodes...

So the fermentation of my first attempt at a barleywine is basically done. It had a fairly healthy (by barleywine standards) hop addition near the end of the boil and I'm now tossing up whether I want to dry hop it. Normally I wouldn't dry hop something that's going to spend a lot of time in the...

I can't remember if this was something that's scheduled to be fixed, or was previously fixed. I just created a new brew session of https://www.brewersfriend.com/homebrew/recipe/view/675747/tiny-wild. The recipe has two yeast, one a lactobacillus with 0% attenuation and the second, a...

Would it be possible to have the priming amount expressed as the weight per unit of volume in addition to the total amount for a batch, e.g. grams per litre? Most batches have enough losses from dry hopping or transfer that the amount that the full batch amount is hardly ever relevant. So I'm...

I'm looking to go for a bigger number than I usually do for my imperial stouts. While I've probably got the capacity to do my normal batch size or a little bit smaller I was wondering whether reiterated mashing would make it less of a chore. Anyone tried this method? Does it make the mash more...

I'm having problems with pre-boil gravity (and possibly volume) predictions. Most recent was using this recipe on the weekend - https://www.brewersfriend.com/homebrew/recipe/view/1045967/bnp. I was spooked when I entered the pre-boil numbers, as it seemed I'd missed the pre-boil prediction by...

Any reason why unmalted grains aren't available in the steeping grains section of an extract recipe? Just looking to add some rolled oats to my 5 litre extract recipe I use to play with different hop combos and I can only see malted grains in the list.

Heard about another collaboration brew on a podcast yesterday. It's from Other Side and it seems I've never had any from them (which isn't a bad sign, because why would you be shipping hazy and highly hoppy beers from the U.S. to Aus anyway). Normally I'm a cynical, grumpy old man so I didn't...

I'm getting a volume increase for an early sugar addition for this ingredient when I use it in a recipe - https://www.brewersfriend.com/fermentables/simpsons-chocolate-malt/. Can someone have a look at this one?

Would it be possible to specify the existing volumes of CO2 in the beer instead of it being calculated via the fermentation temperature? I'm imagining a checkbox that will hide/disable the temp field and replace it with a field to enter the volumes, hopefully in volumes/PIS/Bar. I'm doing a few...

I actually think I'm the one that added this to the public register, so it's probably my fault, but could someone fix up a few problems with https://www.brewersfriend.com/fermentables/joe-white-raw-wheat/. The most important one is to remove the diastatic power value as it's unmalted wheat. And...

I've got to bottle a breakfast stout tonight so the wife can brew her porter and I don't have enough glassware/kegs. I was thinking of putting some of the batch into another fermenter with Pomegranate molasses. Anyone use that and have any rough dosage rates? Or any concentrated fruit syrup...

Been hitting a few mentions recently of people equating transferring the hot break into the fermenter as a crime against beer. Has anybody stumbled on anything mildly study based on what's in the hot break and why it'd be adding 'off' flavours to the fermentor? Otherwise do you do anything...

I was listening to someone talking about challenging what can be done with kettle souring and I found it fascinating. They mentioned a key lime desert sour that they'd made and it sounded like it would be great. So instead of trying to copy that relatively sensible idea I thought I'd like to try...

I'm finding that if I set the target to fermenter the kettle dead space is considered a loss from the OG point of view. I've got 200 mL of dead space set up and when comparing the OG calculation in the recipe builder to dilution and boil off calculator I can see that the recipe builder...

This one is a real thought bubble, and I'm mainly posting here to see if there's much interest in the community. I'm not crying out for it, but I do see the odd mention by people where something like this would be a benefit (and I occasionally brew kilometers from the internets), so... Is...

Just noticed a litte problem on the brew sessions. Seems if I try to kick off a brew session from a recipe with no hops I get the generic 'We're sorry, the system is having difficulty right now. Administrators have been notified. RDWHAHB!' error. The workaround was just to add any amount of a...

Been thinking about capturing the beasties at a mates farm. Rather than doing a full batch and leaving it out overnight I'd probably start small with a few bottles of DME scattered around the place. Though that hasn't stopped me looking at solutions for a coolship for my size batches (10 litre /...

Just started a new brew session and went into the fermentation tab to turn on the tilt integration and change the colour of the tilt device. I can't get it to change from the default of red to another colour. Tried on Chrome and Firefox. Let me know if there's anything more you need to reproduce...