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Mine doesn't appear to have a seal, though I haven't been cleaning it separately either so who knows... I would have thought that the boiling wort would kill anything left on but then again, who knows for sure. Will make sure I clean that separately from now on. I ended up tipping the lot, it...

For flavour extraction with the heat. No chiller but don't want any bitterness above 75 degrees It would seem it barely matters in my case because wild yeast are making it in either way

You never know. They came from an airtight bag in the freezer fwiw I have heard that contamination just doesn't happen with hops though so assume no

Hi all, I brewed an all grain pilsner on Saturday, hot cubed it into a clean (had pbw sitting in it before rinse and Starsan) cube at near 100 degrees. Gave it about 7 hours before quickly opening and tipping in my flameout Hallertau. Now, 4 days later it's blown up like a balloon about to...

Thanks for clearing that up mate, You know, something funny has happened this past week and I feel a little stupid. I've bought a few of my favourite beers and mixed some salts up to have a tasting and come to the conclusion that my pale ales are as good or fresher than the canned commercials...

Thanks mate. Well my liquid brews taste exactly the same as dry pitches so if there's zero difference in taste with the oxygen then I'll save the pennies Maybe you're just oxygenating your starter and not the wort?

Thanks mate, that's a possible thought. Though with a maximum of 8ppm or so it still seems low from what I've heard reported on the actual taste side of things (people couldn't detect a difference between that and no oxygen) Sorry for the miscommunication, I mean to say that mashing high does...

So I make some pretty darn good beers I must say. Took me the best part of about 20 years mind you but that's home brewing for you.. I've got my water and salts pretty well under control and have experimented a bit with different combinations. Thing I'd like to improve is malt character in my...

Yes, it probably just throws the senses out a bit as you say I guess Thanks mate

No, just sitting in the pool is more than enough for this to happen. Takes a god 5-10 minutes to return to normal after getting out too for what it's worth

Hey guys, I'm just out enjoying the fruits of homebrew labor while having a dip and notice that my pale ale smells of glorious fruit and resin one minute, then I jump in the pool and everything changes perception. Fruit is gone and replaced with a bandaid kind of taste and aroma. How does this work?

Some good reading, thanks I actually bought the SMB for packaging (scrubbing all oxygen in the keg) used it once in a pale ale. Now, I'm not sure if I had an infection or it was the SMB but that batch was a horrendous tipper hence me throwing it away so I'm naturally very wary of using it...

Thanks guys. I do recall using Campden tablets a few years ago and stopped without noticing any difference but it's also possible other things changed too so who really knows for sure. Can't hurt to try again I guess

How much should I use in 30 litres guys, and is too much harmful or does it simply gas-off?

Thanks Mark. And of course I recently threw my MSB out because I thought I'd never use it. Murphy's law!..

Hey all, My local municipality water is treated with chlorine and can actually get quite high in the summer (I can smell it when gushing into a container from tap) I understand this simply boils off but are there any known effects of this in the mash? Thanks

Thanks mate, I do recall reading about biotransformation of hop oils when bottling years ago but had completely forgotten all about it up until now

Thinking about so many questions on hop aroma it makes me wonder, do yeast eat hop compounds if not flocced out before dry hopping? It would definitely make sense but is there science to support the theory?

So it's somewhat normal practice for me to leave a freshly racked keg out of refrigeration for a week to let it really clean up before lagering or at least not have to worry about doing so if there's no room in the kegerator, but the past two brews I've done (pale ale and pilsner) have both had...

Hey guys, I made a regular pale ale recently which I tried kegging with a third teaspoon of sodium metabisulphite to see if it wards off oxidation. Left it a week warm in keg before tapping. In short, I've never tasted quite attrocity before.. there's a small hint of a fantastic beer underneath...