They do indeed. Tons of good information from folks on this site! That's why I am a member!

I have used lots of citra at all stages and never had any tartness from it. I have also used a ton of S-05 but sour is not one of the flavours I've ever had from it. A similar thing happened to me. I found a dead leaf (it was a windy day and I brew in my back yard) at the bottom of my brew...

Yup. I think things really started cooking around 2013 after they changed the minimum production limit. Now you can hardly swing an empty mug without coming across some new craft beer or another. It is glorious!

Glad to hear it!! For my own notes: which flavor came through the most? Or was it all very subtle?

I've used both a hop sock and free floating my dry hop additions. First off, I have not noticed a flavor difference. I HAVE noticed a larger yield for the final volume; I can usually get at least 1 or 2 extra 650ml bottles if I use a hop sock. The final trub line is lower than if I free float...

I have had many brews where the initial fermentation goes crazy for about 4 days then gets quiet. I may seem like it is done but 4 days is not enough for most yeasts. I would say give it least 2 weeks in the primary then take a gravity sample. A LOT of yeasts start off solid and can chew...

Yup. That was another que for me too. It should have finished about 1.012 but it was 1.007 when I kegged it. the few pints I got were good though...good enough I might try a tiny bit of a kettle sour on a pale ale next year.

I regularly get hops like that. One pack flat and one pack not. I just check the bag by giving it a gentle little squeeze and as long as no air comes out I just toss them in the freezer and forget about them. I have only ever had one pack with a leak. I sealed it with a clip put it into a...

A little update. I had a pint last night and the flavor continues to evolve towards nasty. It is no longer tart, now it is downright boozy with an accent of barnyard. I am almost 100% sure this one got an infection somewhere. I suspect it was from the sample port/racking port on my SS brew...

Diddo with Hawkbox. The water here changes with the season and in the spring has so much chlorine in that my showers smell like I'm at the public pool. It's usually only for a day or two but enough for me to just go RO and never look back. As for a water report, I can go online and get a very...

was the final result cloudy or clear"ish"?

This particular batch was more of an experiment for me than anything else. I've been experimenting with different yeasts I have never tried before to expand my yeast palate a little bit and hopefully expand my brew repertoire a little. The S-33 was a bit of an impulse decision :p but I was...

This is probably a really stupid question to post but I'm going to anyway.... Has anyone used S-33 before? I wanted to try something new so I used it for a pale ale and the finished beer is NOT what I was expecting. I am trying to find out if it is/was my brewing or if it's the yeast that is...

Some for a meter and not. Sounds like the making of a pH meter buy and sell!

I bought a pH meter and used it all of 3 or 4 times when I got it and then once a season after that. They are a pain in the ass to calibrate and you have to store then properly or they get out of whack fast. Kind of a waste of money really. If you want to buy one, get a used one if you can...

Love cinnamon and ginger. That sounds like it will be a heck of a Christmas treat!

Hope I'm not too late to weigh in. For my number one suggestions: I'd say buy an immersion wort chiller. Cost between $50 and $200 depending on what you want. Saves you a ton of time if your using an ice bath now. You can modify just about any tap to fit a hose with a cheap adapter from the...

If you can find them, try whole beans cut in half (length wise) as a dry hopped in 5.5 gallons. 1 or 2 whole or even 1/2 a whole bean dry hopped for 3-5 days will likely be very very apparent. Vanilla is both a strong flavor and delicate so use conservatvely as a dry hop. I've never done it...

I have done a bunch of experimenting with spices and peels and I've dumped many of these experiments during my learning process. It is very very very easy to over do the spices. And crushed (super potent so use very little) is different than uncrushed (can use a little more). Dry hop addition...

I love spelt saison though I have never used it myself. I HAVE used honey malt between 5 and 10%. Love it. I've used rice and corn before with decent results. Both add a smooth sweetness (corn more so than rice) and the corn especially adds a kind of lager-esk sweetness to compliment things...