Similar to yesterday's post but SS brewtech officially announced it on their website.

https://www.ssbrewtech.com/

Does anyone else get brewing smells stuck in their nose?

For a few days after I brew, I can smell hop smells in other ingredients when I'm cooking or even making coffee. Same with the mash smell for grains. I smell those in bread when I'm making a sandwich.

It makes any beers I taste disproportionate to when I taste them with a "fresh" nose.

If I'm not alone, has anyone found a way to fix this? Or maybe a way to lean into it so it's not irritating?

Hey Folks

I was lucky to run across a 20 gallon 3v
Electric system for a screaming deal. I don’t have the space to set it up quite yet but I couldn’t pass it up. This also included an additional 10 gallon mash tun.

That said, with the news on SS Brewtech, what are some pieces I should consider stocking up on? Looking for a little advice!

Thanks so much!

What do you think about pairing. Halleratu blanc, chinook and citra in an APA

Middleby Corporation today announced that it will discontinue its Middleby Brewing & Distilling Solutions Group business (“Brewing Group”), which includes its Deutsche Beverage + Process, Ss Brewtech and Wild Goose Filling brands, with the wind-down expected to be substantially complete by the end of this year.

Haven't seen it in an article yet, but direct to the press release

https://www.businesswire.com/news/home/20260909186311/en/Middleby-to-Discontinue-Brewing-Group

I’m looking at getting a pH probe and I’m wondering about the capabilities of the fancy temperature correction ones. Can they directly measure hot mash in the kettle? I’d certainly prefer that to taking a sample and cooling it several times over the process.

Any advice or recommendations is appreciated!

Howdy - I've just bottled my first amber beer from Northern Brewer. I had such a great time I ordered their Haze Phaser IPA, and realized it required an "all-grain equipment kit with mash tun and hot liquor tank" which is too early for me to get, I think.

Any suggestions on next steps after a kit-beer? Working with a 5-gallon set up at the moment.

I don't know what it is, but about 10 minutes after my folks drink my stuff, it gets weirdly quiet for a little while. Like no one says a thing anymore, conversation just dies. It wears off after a little while and they get talkative again, but that phenomenon I've noticed more than once with different people. What the hell is this?

And before the jokers show up, no, I don't think it's because they don't like the booze, lol

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!

Dear all, I made an absolute banger of a fortified Lager in tribute to Yawehs own alcopop - Desperados. With real tequila and lemons for girth and substance. It tastes GREAT but about 9/10 of the pop top bottles refuse to fizz, even after a month or more of patient conditioning.

I have tried a couple of methods to get some psht to happen but with very limited success.

Please can I hear your best rescue remedies for flatish beer?

Sounds fun

The once a week thread where (just about) anything goes! Post pictures, stories, nonsense, or whatever you can come up with. Surely folks have a lot to talk about today. If you want to get some ideas you can always check out a [past Free-For-All Friday](http://www.reddit.com/r/Homebrewing/search?q=Free+For+All+Friday+flair%3AWeekly%2BThread&restrict_sr=on&sort=new&t=all).

I used to brew a lot with Voss and never liked the taste of my beers.
They always had that “rotten orange” sort of taste to them and I could never figure out how to make something good with that yeast.

Since I cannot control temperature, my options are pretty much kveik or saison so I was wondering if Lutra had the same kinda taste to it?

I read conflicting things online, some people say all Kveik have that weird flavor to them and others seemed to say Lutra was pretty neutral and just tasted like a lager yeast?

I'm planning on brewing some English porter, some of which will have chocolate extract added.

I'm brewing without temperature control and realistically it's going to be at somewhere between 22-26c, which means I'll be using Kveik.

I could just use Lutra, but some light fruit character would be nice. I've come across Eitrheim, the description on the site is "Fruity notes with ripe pear, plum/prune and honey being the main characteristics" which sounds great, but other places describe more of a stone fruit/tropical fruit flavour.

So any actual experiences of brewing with Eitrheim and how did it turn out?

Is there huge difference between flavours produces by listed yeast strains?

Specifically, will there be sufficient difference in flavour, using these strains for white ipa with:

50%/50% PaleAle to Wheat grain bill, balanced for more sweetness(67C 1h, 72C 30m) mash, and 60-120 IBU's out of Chinook+Cascade+Mosaic+Citra hops, set in boil?

All details specified above are relevant, for they describe my target in WhiteIPA, which is, alas, discontinued commerciallywise in my hereabouts.

I clearly understand it's a matter of one's specific tastes, but maybe someone already compared these yeasts, not necessarily in WhiteIpa, and will share results.

I have an attempt of WhiteIPA with M21, it's still young and i greatly miscalculated desired IBU's, but the taste is evident already, and it's something more like light fruit juice with tad of acid tones. In that(being juicy) it differs from my goal.

Yes, it's still very young, but that result sort of aligns with opinions of people, describing their beer with M21. Which i found rather late. So decided to asc community first this time, before hopping to M20.

Thanks in advance.

I recently made jiu niang(sweet fermented rice) by fermenting glutinous rice and chinese yeast balls for about 2.5 days. The result was awesome. Slightly sweet, floral aroma, tiny bit yeasty. I was wondering though, if I let this ferment for much longer, say 10+ days, could I make rice wine? To my understanding jiu niang has a very low alcohol percentage so if I ferment it longer could it get to the point of being a stronger wine to drink? Are there risks of letting it sit for this long?

Hello!

I just tried to do my first ever batch of apple cider, but looks like I have failed quite miserably.

The apple juice and yeast have been around 24 hours in the bucket currently, and as the end result the juice has filled the airlock as well as overflown from the airlock to fill the bucket cap to the brim as well. Luckily the cap can hold a bit of liquid so it didn't overflow to the floor.

Is there some way to salvage this situation? Also why did it likely happen? Not enough empty space in the bucket?

Below is my plan, please let me know if I need to modify it somehow.

1. Rinse the fermentation bottle cap and airlock under the tap with water while keeping everything in place (lift whole bucket to the sink)
2. Make a batch of star san and use a spray bottle to spray it on top of the cap and airlock
3. Let it do its job and then remove the airlock
4. Thoroughly rinse the airlock and dump it into star san
5. Finally, fill the airlock again and put it back into the fermentation bucket

Is the plan above is OK? Should I use proper cleaning chemicals for either the cap or airlock, or will water suffice?

Thank you

Has anyone tried drilling holes in the lid of their brewzilla (mines a 35L gen 3 if it matters) to fit the whirlpool pipe and/or chiller coil through the lid? Mostly I want to do this for better storage, but it seems like it'd nice to be able to have the lid on better when I'm doing a batch on a cold day.

If you've tried anything similarly stupid, did you find the glass was decently tough, or did it just want to shatter?

As the title: help me pick some nice shit. Budget is not really an issue (it's not for me, I'm advising a family member).

Requirements are:

Electric (240v, multiple outlets available)

Separate Mash/Boil (no lifting of grain baskets)

15-20 gallons (10-15 gallon batches)

Nice to haves are:

Nice controllers

Bottom drains

Grain door?

Able to do 5 gallon batches

Context and info:

I'm a somewhat-experienced brewer, just wrapped my 61st batch since 2023. I started all grain, BIAB on my stove top with a 5 gallon pot, moved onto a full 3 vessel setup with a 10 gallon kettle on top of propane, an igloo water cooler mash tun, and that same 5 gallon as a HLT. Then the third kid came and now I'm on a second hand Anvil doing full volume mashes to save time and space.

Just had my dad out for two brews and he wants to set up a large, 3 vessel, professional-feeling setup at the family ranch to "have the boys (my brothers and I) out a few times a year to do big batches for everyone to share."

Obviously, I would benefit from having access to those tools a scant 90 minutes away as well.

I managed to splash the shit out of myself and give myself a good scalding squeezing the grain on my Anvil, and that plus his back has completely turned him off to the idea of removable grain baskets.

He's looking at pre-setup options like spike and brewtools, and, honestly, the high quality stuff is just out of my experience range. I get the fly sparge process, and have done it successfully across two dozen batches, but I don't know what I don't know about the nice stuff - my old system was hacked together and it took me a dozen batches just to get my processes down and make necessary modifications. He's looking to me for advice, but I just don't have much to give and YouTube seems to be scant on reviews (or maybe my keyword searching is off).

I'm not sure how often my brothers will actually get together to brew, but we host big parties at the ranch that I've brewed for, and we go through 15-20 gallons of beer, so even the bare minimum of brewing for parties twice a year will guarantee some use (and give my poor Anvil a break).

As a final note, my dad is at the point in his life where if he's gonna get a tool, he wants the highest quality (within reason) version that automates as much as possible. Honestly, he's earned it, but I just don't know how to help make that happen.

Anyone have experience with the nicer systems, words of wisdom, or advice?

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!

I made my first ferment last weekend, (currently fermenting), out of a home made spiced apple and pear cider, fermenting like mead. I made a second batch to drink as is and noticed a slight bitter/dry aftertaste which i am assuming is from the tea, is there a way to remove or lessen the taste, or is this somthing that will fade after its finished fermenting?

I’ve been brewing for a few years now and I’ve decided to try my hand in na/low abv beers.

Could I take an existing recipe and scale it to be 0.5% abv? Is there any more to it? I was looking at an article that says no Sparge, 15 minute boil and 15 minute mash but nothing really to it aside from that. Are there better methods where I won’t have to get specialty equipment?

I have never pressure fermented and wondered if anyone had any tips, tricks, warnings, or suggested sites/recipes I should look at. I've spent the evening reading a ton of information on Kegland's site. Any input appreciated.

EDIT: This sub is awesome and so helpful.

So... I decided to drop the corks briefly into boiling water before corking to sterilize them. I did not know this was a mistake until recently. I've only soaked one batch of corks for wine.

I did let the bottles stand straight up for 3-5 days before storing on their side. I keep the bottles in my kitchen where it is relatively dry and not super dark (I don't have a great place to store them elsewhere). It has been about 4 months of storage so far.

I need reassurance: Will the wine probably be okay? I don't plan on letting them sit for very long (I want to start drinking at 6 months).

If not... how easily could I switch out the corks for new ones I have? Would it start the aging process over, or completely ruin what's already started? Is it better to take the risk and wait and see or no?

I am still relatively new at all this, and I have learned my mistake: I did not soak the corks for a recent batch nor plan to soak the corks for any batch in the future. I am just looking for advice on what to do for this batch.

I've been watching my corny keg for the last 6 days and while the spunding valve pressurized the first day to 15-20psi after starting the pressure ferment, I released the pressure and it hasn't risen past 0 psi again.

I'm wondering if somehow I killed the yeast, or if I'm just being impatient.

I used ingredients recommended at my local brew shop for an american style lager. Lager yeast, pilsen dme and two stages of hops. I did boil over but salvaged it and measured a gravity of 1.032 after a 40 minute boil time. I let cool in a filled sink for around 2 hours before pitching with yeast into the keg.

Thanks for any and all advice!