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Anyone else frustrated with the huge difference in temperature between the bottom of the machine (underneath the false bottom) and the mash itself, particularly towards the top? In my un-scientific way, I understand it as the difference between hot liquid (at the bottom) and a very different...

Meandering through Greg Noonan's New Brewing Lager Beer, I was struck by this: "Kraeusen beer should be added [to the layering vessel] to produce the smoothest possible beer. Kraeusening generally reduces diacetyl, corrects poor primary-fermentation yeast performance, entrains CO2 in the beer...

I made my first beer with the BrewZilla Gen4 the other day. Before, using a BIAB set up, I always let the wort settle for 30-45 min after cooling & before draining out to the fermentor. Seems to me I can skip this step with the BZ - it drains right from the middle and the false bottom is going...

I wandered into the supermarket, looking for a little thumb-size piece of ginger to use in the dinner recipe. They were all out of the bulk ginger, so I had to buy a pound of the organic ginger in the clamshell box. I thought to myself, “I’ll NEVER use all of this .... wait a minute....” Ninkasi...

Written by my friend Dave!!! The Anchor Brewing Story by David Burkhart: 9780399581236 | PenguinRandomHouse.com: Books

Hi there beerists! So this year's Christmas Ale is causing me some consternation. It tastes good, but is a little bit like drinking molasses, because there are not many bubbles. I didn't want high carbonation, I was aiming for about 2.0 vols. My calculation could have been off, but I don't...

Hello fellow Zymurgists, as we know, chalk is insoluble in water. But I often wish I could bump up my calcium without affecting the sulfate/chloride ratio, and my carbonate level is often low for certain water profiles. Here it says: "Dissolve calcium carbonate, or chalk, in your brew water by...

Hello Fellow Brewsters, If I were planning, say, three different ales with the same yeast, washing & re-pitching each time, and the SGs are 1.060, 1.080, and 1.100, should I progress from lightest to heaviest (in the order given)? Or the opposite? Or does it matter? What say you?

I think I like Rahr 2-row as a base malt for American ales. Opinions?

Anybody out there like to brew Kölsch? How long do you like to cold-condition?

Greetings Zymurgists, I was recently reading about the technique of "kettle souring." I'm not actually a big fan of sour beer, but I started thinking about going this route to add a bit of "tang" to certain styles, for example an Irish dry stout, à la Guiness. And it occurred to me that I have...

What say you?

Greetings Zymurgists, I have read that a good way to reduce astringency from dark grains in stouts etc. is to add them at the end of the mash. When one does this, it would stand to reason that you'll be driving down the pH. But it also seems that you'd want to hit your pH target for the rest of...

I think finally I am brave enough to try an all-grain Munich Helles. Some questions for the assembly of wizards. 1. Malt bill. Zainasheff & Palmer recommend Pils and a wee bit of Melanoidin & Munich. Josh Weikert recommends Pils with a wee bit of Vienna & Victory. I've seen other recipes with...

I'd like to know if anyone has a RO water filtration system that works for their home brewing. My preferences are: under sink ability to produce 7-8 gallons of water in a reasonable time under $300 Am I trippin or does such a thing exist?

Lactic acid, Phosphoric acid, or something else? Opinions?

Howdy Brewmeisters, I want to install a Blichmann Whirlpool gizmo on my brew kettle. I use a counterflow chiller, and am hoping the recirculation & whirlpooling will help me achieve more efficient cooling (especially since I'm in California where the ground water is fairly warm most of the...

Hello brewers, I bottle condition all my brews, and I used to just do 4 oz corn sugar to prime and not think about it. Nowadays I'm trying to be a little bit more precise in order to hit style-appropriate levels of carbonation (I generally use the calculators on brewersfriend). I would like to...

Fellow Zymurgists: I would appreciate your help with something. I had two WY1028 starters that would not start last week. I have not changed my tactics in at least a dozen brews and never had a problem at all. I boil the starter wort, let it cool overnight, let the yeast package come to room...

Can anyone explain exactly what yeast does after fermentation is done? One hears about letting the yeast "finish up," reabsorb unwanted flavor compounds, yadayada. Besides lager yeast and diacetyl, because the diacetyl rest if I understand correctly is part of the fermentation process, what...