Brülosophy They Who Drink Beer Will Think Beer

  • The Gelatin Effect: Dry vs. Hydrated In A Pale Lager | exBEERiment Results!
    by Jake Huolihan on April 12, 2021 at 9:58 am

    Author: Jake Huolihan Many of the most popular beers these days are known for being hazy to the point of opacity, and while opinions seem to have softened about this, certain classic styles are still expected to be clear. While larger commercial breweries often rely on mechanical filtration to achieve this goal, other brewers prefer

  • Brü It Yourself | Home Roasted Coconut Coffee Stout
    by Phil Rusher on April 8, 2021 at 9:58 am

    Author: Phil Rusher As winter comes to an end and spring approaches, my brewing focus often shifts to darker, more roast-forward beers. The cooler Upstate New York weather during this time of year lends itself nicely to styles like Porter and Stout, particularly those of a higher strength, which also happen to work well with

  • The No-Boil Effect: Evaluating The Impact On New England IPA | exBEERiment Results!
    by Cade Jobe on April 5, 2021 at 9:58 am

    Author: Cade Jobe Boiling wort is considered a crucial step in the brewing process, as it serves multiple purposes including eliminating beer spoilage microbes, halting the enzymatic conversion of starch to fermentable sugar, driving off the DMS precursor, and promoting the Maillard reaction.  It’s also during the boil that alpha acids from hops isomerize into

  • What’s Brewing At Brülosophy? | Covid-19 Updates, Scaling Up, & More!
    by Marshall Schott on April 1, 2021 at 9:58 am

    Author: Marshall Schott We’ve officially made it through 25% of 2021, a year that so far hasn’t looked too much different than last year, though we have been keeping quite busy here at Brülosophy.  A few times per year, we like to make a point to share what’s going on with us including new developments

  • Wort Aeration: Impact Of Wort Oxygenation On A British Golden Ale | exBEERiment Results!
    by Andy Carter on March 29, 2021 at 9:58 am

    Author: Andy Carter Oxygen plays a peculiar role in the brewing process—whereas it’s been getting a lot of attention lately for the detrimental effects it can have on the cold-side, it is essential for ensuring adequate yeast cell growth during the lag and exponential phases of fermentation. Many opt for the simple approach of aerating

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  • Love Golf?
    by invalid@example.com (passedpawn) on April 13, 2021 at 1:47 pm

    I played friday, and again today. Man, I love golf. I think my game is really coming together. All I can think about is the next round and where that might be. Played Eagles GC – Forrest Course in Odessa today (local course here in Tampa area). Really nice course, but tee boxes were messy, greens were dry and fast. Who cares, I wasn’t working but instead golfing with one of my boys. Great day. Man I landed some. Pitching game is going great, putting went…Love Golf?

  • Music Match
    by invalid@example.com (Drunkensatyr) on April 13, 2021 at 1:47 pm

    Another fun Music game. Match any word(s) from either the song or artist. Try not to reuse the linking word I’ll kick this one off I Love You Goodbye – Thomas Dolby

  • Automation software CbPi vs BrewControl
    by invalid@example.com (aamcle) on April 13, 2021 at 1:44 pm

    Is CbPi still supported? The FB group is very very slow and I think I read, I don’t know where, that the person who developed it has withdrawn. In any event I have not found the user docs, not installation but setting up and use, and the plugins please would you post a link. I’m not sure which Brewcontrol I’d need for this :- 1 possibly 2 heating elements A number , to be determined, of valves. Temperature sensors. One or two pumps. Pid is it in the software? Some sort of local display…Automation software CbPi vs BrewControl

  • Omega Lutra yeast?
    by invalid@example.com (FleEsq) on April 13, 2021 at 1:42 pm

    I saw this advertised in one of my magazines. it is supposed to mimic a lager at ale temps. I’m excited to try it but haven’t been able to find it. Has anyone used this yeast and how does it perform.

  • Making homemade vanilla extract
    by invalid@example.com (Rob2010SS) on April 13, 2021 at 1:37 pm

    I’ve used vanilla quite a few times, as I’m sure a lot of you have as well. I’m always disappointed with my vanilla though. It never came through very potent. It was noticeable, but I want more than noticeable, I want nice, in your face, vanilla (at least, for the brew I got coming up anyway). My typically process has been to buy good, high quality beans (always from Beanilla). I slice them and scrape out all the caviar, cut the pod into roughly 1/2″ pieces, and put a little bit of…Making homemade vanilla extract

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  • Super Active Rigorous Fermentation OK? Should I be concerned?
    by /u/cheronese on April 13, 2021 at 1:38 pm

    Brewed an all-grain batch of unassuming, DHB on Sunday, pitched with Cellar Science Cali yeast and getting very active fermentation. Working on this recipe for the significantly better other half’s taste palate and came up with this simple concoction: 9lbs American Two-Row 2lbs Belgian Two-Row .5lbs Caramel 40L .5lbs Caramel 20L 1oz Czech Saaz (Boiling, 60min.) .5oz Styrian Goldings (Finishing, 10min.) Blood, sweat and beers For some reason, this fermentation seems extra vigorous. Any reason to be concerned? Let me know what you think! YouTube Video of Active Fermentation submitted by /u/cheronese [link] [comments]

  • Genetically Modified (GM) Yeast Strains: Unlocking Bound Hop Thiols and Engineering Targeted Fermentation Characteristics – Scott Janish
    by /u/janisco on April 13, 2021 at 1:24 pm

    submitted by /u/janisco [link] [comments]

  • Help with water profile?
    by /u/Sw-swan on April 13, 2021 at 12:56 pm

    I’ve been brewing for a few months & have started reading up on water profiles. I feel a bit lost.. I live in SW London by the source of the Wandle river on the edge of the north Downs, and likely share a similar water profile to Sambrooks & the old Young brewery (a few miles downstream). I’d be happy brewing similar beers to Youngs Ordinary bitter. Here’s my water profile from the local water board. Mineral levels in mg/l Ca Mg Na Cl SO4 HCO3 CO3 ion balance mEq/l pH 78.0 2.5 14.9 29.9 38.9 159 0.285 0.49 7.59 ​ Does anything look out of the ordinary? Should I be making any adjustments? At the moment my beer’s alright, just tastes a little dull. submitted by /u/Sw-swan [link] [comments]

  • Critique my attempt at a table beer
    by /u/TheNotoriousMID on April 13, 2021 at 8:01 am

    Belgian Table Beer – https://share.brewfather.app/Q3bcrX4SWnifRE Some of the ingredients are just what’s on hand (flaked wheat and wakatu). Still need to decide on water chemistry as well, build up from RO. Also using Oxbow dregs built up for yeast. submitted by /u/TheNotoriousMID [link] [comments]

  • Daily Q & A! – April 13, 2021
    by /u/AutoModerator on April 13, 2021 at 8:00 am

    Welcome to the Daily Q&A! Are you a new Brewer? Please check out one of the following articles before posting your question: How do I check my gravity? I don’t see any bubbles in the airlock OR the bubbling in the airlock has slowed. What does that mean? Does this look normal / is my batch infected? Or if any of those answers don’t help you please consider visiting the /r/Homebrewing Wiki for answers to a lot of your questions! Another option is searching the subreddit, someone may have asked the same question before! However no question is too “noob” for this thread. No picture is too tomato to be evaluated for infection! Even though the Wiki exists, you can still post any question you want an answer to. Also, be sure to vote on answers in this thread. Upvote a reply that you know works from experience and don’t feel the need to throw out “thanks for answering!” upvotes. That will help distinguish community trusted advice from hearsay… at least somewhat! submitted by /u/AutoModerator [link] [comments]