Brülosophy They Who Drink Beer Will Think Beer

  • The Brülosophy Show: Floating Dip Tube vs. Regular Dip Tube For Clear Beer | BrüTech
    by Martin Keen on June 8, 2023 at 11:55 am

    When beer sits in a keg, bits of yeast, hops, and other particles tend to sink to the bottom, forming a layer of sediment. The standard Cornelius keg uses a tube to draw beer from this bottom layer, where it’s most likely to pick up these particles. On the other hand, the top of the

  • exBEERiment | Impact Spelt Malt Has On A British Golden Ale
    by Will Lovell on June 5, 2023 at 10:00 am

    Author: Will Lovell Barley may be the most common grain used to make beer, but it’s certainly not the only one. A unique alternative that’s received some attention lately is spelt, a hulled wheat that has been cultivated for over 7,000 years and was likely included in some of the earliest beer recipes. While popular

  • The Hop Chronicles | Spalter Select (2022) Pale Lager
    by Will Lovell on June 2, 2023 at 10:00 am

    Author: Will Lovell Bred at Hüll Hop Research Center by crossing Hallertau Mittelfrüh and Spalt, Spalter Select was publicly released in 1993 and gained recognition as a variety that contributes the spicy and floral characteristics Spalt hops while possessing good disease tolerance. Alpha: 3 – 6.5%Beta: 2 – 5%Cohumulone: ​​20 – 28% of alpha acidsTotal

  • The Brülosophy Show: 3 Discoveries From Brewing Science | With The Brü Lab
    by Martin Keen on June 1, 2023 at 12:08 pm

    While brewing has gone on for thousands of years, brewing scientists are still making discoveries today about the complex act of making beer. This week on The Brülosophy Show, Martin chats with host of The Brü Lab, Cade Jobe, a current student of brewing science, about the top 3 discoveries he’s learned over the course

  • exBEERiment | Natural Carbonation: Belgian Candi Syrup vs. Dextrose In A Trappist Single
    by Jordan Folks on May 29, 2023 at 10:00 am

    Author: Jordan Folks An essential part of beer, carbonation occurs when carbon dioxide (CO2) gas is dissolved into a liquid, which requires both pressure and a gas source. While force carbonation is a common way to impart a desirable sparkle, brewers also rely on methods of natural carbonation that involve adding a relatively small amount

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  • Beet 120V Element/Controller?
    by (schmeek) on June 8, 2023 at 7:08 pm

    I bought a spike kettle a while ago with an extra 1.5” TC port I had intended on using for an electric element to help stabilize mash temps. Just wanted to know if anyone has a recommendation for an element/controller combo for this purpose? Not really trying to boil but if it helps to reduce propane consumption that would be a big plus. Currently looking at the brau supply element with cord for $100. And maybe the inkbird IPB-16S controller (~$100?). Seems like I can get a separate unit… Read more

  • Negra Modelo
    by (tracer bullet) on June 8, 2023 at 7:00 pm

    Looking for some help for my next attempt to copy this beer. My first recipe (slight rounding off): 44% Pilsner 33% Vienna 17% Flaked corn 2% Caravienne (said to be like Caramel 20) 2% Caramel 60 2% Carafa Special I (roughly chocolate malt) Mash pH 5.4, minerals intentionally kept fairly low overall, with a roughly 1:1 ratio 16 IBU Hallertau at boil 9 IBU Tettnanger at -10min WLP940 White Labs Mexican Lager yeast In a side-by-side taste test, I noticed that the Negra Modelo was far… Read more

  • How Many Gallons Brewed in 2023
    by (JohnDBrewer) on June 8, 2023 at 6:59 pm

    5 gallons of Munich Helles. My November 2022 version didn’t cut it.

  • FREE TEST for INKBIRD WiFi Temperature Humidity Sensor
    by (inkbird) on June 8, 2023 at 6:58 pm

    Hey Brewers! We’re doing a FREE TEST for INKBIRD IBS-TH3 WiFi Temperature Humidity Sensor. IBS-TH3 is compact and easy to use. It takes just a few moments to install our free app and pair your sensor. After successful pairing, it allows you to constantly monitor the conditions of any environment on your phone and the data can be easily exported to a CSV file. Product page: USA Store / Canada Store (Open to both U.S. & Canadian members) To sign up – Like & comment… Read more

  • What are you drinking now?
    by (Dude) on June 8, 2023 at 6:53 pm

    ..Stone Ruination. Good stuff. Before that I had the last one of the 3 bottles of Chimay I got in that sampler pack. The Blue one. Wow. Smooth for all that alcohol. I’ll bet that one would have been so much better aged. I liked it, btu the white was BY FAR my favorite of the 3. No contest. Ever since I had that white one, I’ve been trying to find a recipe similar to it so I can brew it this summer. That was outstanding.

Homebrewing Welcome brewers, mazers, vintners, and cider makers!

  • It’s just about perspective!
    by /u/1ronlegs on June 8, 2023 at 6:30 pm

    So, I decided to brew a lager and, as it turns out, I accidentally pitched the yeast at a temperature that was about 5 degrees Celsius too high. Unfortunately, I didn’t realize my mistake at the time. As you may expect, the lager tasted quite different from any I had brewed before. My initial reaction was to discard the keg altogether. However, having some experience brewing hoppy ales (not so much with lagers), I wondered if I had just been too hasty in judging its flavor. I decided to give it another chance by letting it lager in for an additional 3 weeks, taking it a total of 6 weeks at a temperature of 1 degree Celsius. When the second sampling day arrived, the taste was still off. I couldn’t quite pinpoint the exact off flavors—it wasn’t reminiscent of green apple, cardboard, corn or rancid butter—but it was definitely… off. I thought that maybe the fermentation wasn’t fully complete, or it needed a room temperature rest, so I brought the keg back to temperature, gently shook it to re-suspend the yeast, and allowed it another two weeks to finish fermenting. Afterward, I returned it to the fridge for an additional 5 weeks to condition just to be safe. Unfortunately, to my disappointment, the weird flavors persisted. Despite weighing up the pros and cons of pouring it away, I couldn’t bring myself to do it, so I kept it in the fridge, hoping for some late improvement. 2 weeks later, off flavors still lingered. However, since brewing the lager back in March, I’ve been delving into the world of brewing and, strangely enough, I noticed something. That flavour is one often coveted, it’s the clove and banana flavour of Weisbier! Well I may have not intended to, but I accidentally brewed a lager with similar flavours to my favourite style, and because I wasn’t expecting it, I simply couldn’t bring myself to drink it. But, after recognising the flavours today, my perspective on the taste change dramatically, and I’m quite enjoying it, I’m on my 3rd pint now 😂. Well it may not be to style, but I’m really enjoying it, a happy accident indeed. submitted by /u/1ronlegs [link] [comments]

  • Which electric kettle system should i buy?
    by /u/olivaaaaaaa on June 8, 2023 at 5:33 pm

    Im looking around at things like the Kegland Digiboil @ $200 and im trying to compare the differences to systems which are much more expensive, like the Zyborg system @ $500. Also as for fermenting, I have an unused fridge… can i just buy an inkbird and throw something like the anvil conical bucket fermenter in it? Finally, should i just buy an all grain electric kit? If so, which ones do you recommend? TIA submitted by /u/olivaaaaaaa [link] [comments]

  • Keg Posts
    by /u/csherly on June 8, 2023 at 5:16 pm

    It’s been awhile since I last brewed and wanted to clean my 3 kegs which all still had some beer in them from 2 years ago. Surprisingly, the beer still smelled really good and looked fine but I dumped it. I took apart the keg posts to soak everything thoroughly and am now looking to put them back together. I read notched are for gas… but two of the springs appear shorter than the others and I don’t know why? Any help would be appreciated Sorry if this is a repeat. submitted by /u/csherly [link] [comments]

  • Sulphur Tips
    by /u/tubsi_bats on June 8, 2023 at 4:24 pm

    Hi Folks, I have made a Peached Pilsner with Kveik and then after a few days of fermenting added 3 litres of peach juice. I made some mistakes that I’ve learnt from; I pitched the yeast too high without a starter and didn’t keep the temp stable. I have now noticed quite a bit of sulphur (although it seems to be reducing). I am worried the sulphur will continue to the finished beer. I am bottle conditioning At this stage is there much I can do to reduce the sulphur? submitted by /u/tubsi_bats [link] [comments]

  • 25 foot drinking water rated hose for $12.50
    by /u/homebrewfinds on June 8, 2023 at 3:42 pm

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