@Trialben - Just a few questions about No Chill. 1 Do you leave the Hops stand in the Kettle during the overnight rest? 2 Do you Whirlpool &/or Steep before Flame Out or after? 3 Do you leave the Break Material in the Kettle when you transfer from Kettle to Fermenter? I did Whirlpool for 20...

I'll be making my 1st Cider this week end & have question regarding the definition of a term used in the recipe. So, what does ""Degas" mean? As in "Degas the must before adding the Yeast Nutrients". It seems to be stirring. If so, that pretty much means to Ferment in a Bucket rather than a...

As I sit in self isolation, I suddenly thought what is going to happen with Social Distancing & GABF? Are there plans in case this isolation drags on to September? I'm not sure who I might ask this question of but it's probably something we should be thinking about. Member Sales comes in June...

Due to my typo, I allowed the Development of Acetal flavors. My Fermenter temps ran in the 70s & the kegged beer has a sharp bite. I had used Wyeast 1056 American Ale. So, my question is, Is there any way to clear up the Acetal flavor or am I looking at 5 gal of overly bitty beer?

I've been brewing for a long time but I never paid much attention to the water I was using. I used a Charcoal Filter to remove the Chlorine but that's about it. I started using Bru'n Water & it changed every thing. The obvious thing is pH is important & I didn't know anything about it. The...