Happy Thanksgiving to all but especially my American and X Patriot friends! Gobble gobble.

Monk fruit sweetener is non fermentable. Research it but it should do the trick! Stevia should work as well but I don’t care much for the flavor. For the record, super dry cider on crushed ice is the best!

I played around with whirlpool additions as a replacement for dry hopping for a year and just never got anything that compared to even as little as a 1/2oz dry hop addition post fermentation. If you're worried about dry hoping and O2 exposure, just add the hops at the start of fermentation. The...

I’d research brewing Sahti or Kvass. I’d guess you’d want to mash the Twinkie’s with hopes of breaking down the oils and fats that would likely kill your head retention if used later. The idea of a white or pale stout sounds on point though. Maybe even throw in a Belgian yeast strain. Good luck!

@TetersMillBrewing your brewing prowess sounds awesome! Lol I plan on building a little 4 keg keezer this winter for my basement so I can lager / condition in it without using my kegerator. I might have to add a couple taps to the keezer as well after reading your post! Lol.

I just upgraded from a 3 tap tower to a 4 tap tower and I’m absolutely giddy! Lol. I started with 3 beers on tap which was perfect but then carbonated water permanently claimed one of my taps. I just couldn’t recover from the loss of a tap but now I’m whole again. Having seltzer water on tap is...

@Zambezi Special whats your mailing address? Lol now I’m interested to see what it would cost to send you some starsans! Lol

boiling water is king if you want to kill bugs

I’m another one for beer line cleaner although I can’t speak to what your build up is. BLC works best with some agitation though so I would give it a something like a 30 min rest while swirling your coil in it every few minutes.

Losing the fruits of a full day's worth of labor is awful... yet having a perfectly good excuse for another brew day is priceless!

I’ve never had issues with my hydrometer since I started brewing around 30 years ago. This year I’ve had 3 such experiences similar to yours. In fact this weekend my beer at close to finish time was 5 points low. Normally I would have boiled more off or called it good but I happened to have a...

We’re the brewing capitol of the US and I’m pretty sure we’re well on our way to being the dispensary capitol as well. It was crazy when we just had medical use, now with the recreational use, I could probably leap frog across the state hopping from brewery to dispensary... or would I be flying.o_O

So interested in this as I just picked up a 35L Brewzilla for inside winter brewing. So for a respectable efficiency in the mid 70s and up, a .035” is ideal for BIAB systems while a credit card gap is only around .05” correct? If I’m going to be changing my mill gap twice a year… I’m obviously...

I get this all the time in my kettle after fly sparging. Now I mix it and don't bother checking my gravity until I've nearly reached a boil. I think the temp and density factor makes a hard gradient in my kettle that even a little stirring doesn't completely resolve.

@Megary @The Brew Mentor All sounds very sage to me. Many thanks for helping me step back from the ledge!

So I have an English IPA that's parked around 1.018 and I was shooting for 1.015-16. The yeast is done and I do not think that it's stuck. During the boil my controller crapped out and I had a super aggressive boil combined with a mash temp around 154 deg. I'm guessing the temp and boil just...

I have a bunch of those and they do work very well.

Sorry to hear it. I have a batch that’s been lagering for a few weeks. I’ve got a burnt rubber ish aroma that won’t go away. Originally I could taste it but that part lagered out. I’ve even scrubbed it with co2 through my uni tanks racking arm trying to lose the aroma. I pitched 1 pack...

@HighVoltageMan! Megary’s quote is pretty close to what I got. I believe I found it in an excerpt from a Greg Norman book. It used 0.1 as a hard number though and talked about the irons effects in yeast, tannins, and chill haze.

@Trialben I like that Dr Hans Guy! Lol. Although I have pre boiled my water and don't get any precipitation out of it. @Ward Chillington that's 50% over the max ppm by my reading! I don't get too much of what I consider to be off flavors (light beers when ice cold they can be perceivable) but...