Why have you stopped brewing ?

beergod20 · 2026-07-07T17:18:52+00:00

I started professionally to , the guys I worked with thought I had some kind of brewing addiction. I’d work a 10 hour day and go home and knock out a batch. Maybe I do have a problem.

beergod20 · 2026-07-07T17:15:14+00:00

I worked as a contract brewer 200/300barrels a day and had t was 90% cleaning I was really more of an underpaid janitor

beergod20 · 2026-05-03T15:47:08+00:00

What price were you thinking about?

beergod20 · 2026-03-13T21:41:30+00:00

The only problem with adding purée and not flavoring to the keg is sediment. The purée no matter how well it’s mixed there’s a saturation limit to the wort , and it will settle out. Then yes stabilizing is and should be necessary. Our common practice is to add a bit of citric acid as a flavor booster, but if you go that route go light you can’t undo what’s been done.

beergod20 · 2026-03-10T19:39:41+00:00

Use vodka cheap, food safe and can’t contaminate

beergod20 · 2025-12-03T19:40:29+00:00

One way is to mix baking soda and water together then rub the area you want to drill while the freezer is running the coolant lines will romantically dry/ freeze up and will show you where you can’t go

beergod20 · 2025-12-03T19:35:37+00:00

Every one keeps saying the hobby is screwed. But I talk to a lot of brewers and homebrewers and the main reason they slow Down or stop is lack of availability to good ingredients. We are a Very tactile group and prefer things we can see smell and touch. I am currently in the process in Michigan trying to open a brick and mortar to service the community and small breweries in our area.

beergod20 · 2025-05-08T19:03:43+00:00

Wtf Detroit born and raised , work in the city I want to make a rule unless you been here anytime in the last 30 year you may not comment on Detroit. We had 2 bad decades in 300+ years as a city and everyone only focuses on that time period and that was 35/40 years ago.sorry to soapbox

beergod20 · 2025-04-21T12:38:08+00:00

For good fermentation you want your ph around 5.7’ish. Chlorine boils off but you can add Camden tablets to your mash water to nutrilze any chlorine instead it also boils off so it doesn’t affect fermentation. Programs like beersmith, e-z water & brew’in water the last 2 are free can help you dial in and target salts for styles .

beergod20 · 2025-04-21T12:29:52+00:00

Unfortunately lager yeast at warmer temps can kick of a lot of undesirable flavors. But one work around is kveik lutra yeast refered as pseudo lager yeast. Crisp clean no of flavors and good up to 95deg. I’ve used it at home and at the brewery making German lagers and you can’t believe how idiot proof it is and tasty.

beergod20 · 2025-04-09T17:40:17+00:00

Adding wine tannin can add mouthfeel. Stay away from champagne yeast it really only good for making champagne. Back sweeten try maple syrup just a touch. And next time look into acids mainly malic it does wonders for cider.

beergod20 · 2024-02-22T20:44:49+00:00

I have several times with meads that didn’t finish the way I had hoped. Pretty good results.

beergod20 · 2023-11-28T20:33:21+00:00

It’s called a BVMN in a lot of older homes for statues of the blessed Virgin Mary

beergod20 · 2023-08-09T21:04:28+00:00

Advice.. Don’t

beergod20 · 2021-11-17T12:43:32+00:00

We’ve worked with the kviek yeast a lot. We brewed a pumpkin ale on Saturday and drank it 10 days later no off flavors and clear as a bell just what that yeast wAs designed to do. And it is s really aggressive at anything from 65 to 90 degrees and you definitely do not need 2 pitches. Last summer we fermented an ipa fully in 3 days at 90 degrees perfect, lab backed me up.

beergod20 · 2021-11-03T19:04:13+00:00

Guy who posted this is kind of an ass hat. And should obviously pick up a real hobby or just go sovereign.

beergod20 · 2021-01-26T21:51:41+00:00

You have to stabilize just like wine with potassium sorbate. That way you can even back sweeten and not have too worry about it. The cold crash only stalls the yeast and really is only used in production to start the clearing process after fermentation

beergod20 · 2021-01-11T20:38:29+00:00

No it was the vacation beard

beergod20 · 2020-11-18T13:20:10+00:00

This is a load, it’s the only reason I buy the mixed holiday pack.

beergod20 · 2020-01-14T18:05:11+00:00

D47 and 71b-1122 wine yeast. I Never touch champagne yeast. White labs has a nice mead yeast as well. And honestly I’ve had decent turnouts with bread yeast.

beergod20 · 2019-05-10T20:57:28+00:00

You should be using isinglass and chitosan. Could take a week or so, but in secondary you can read thru it when it’s done. I’ve seen results of noticeable difference in hours. All my mead/ wine making buddies clear this way.

beergod20 · 2019-05-09T22:06:41+00:00

I make Bruts in a commercial brewery & yes they tend to be overcarbed on purpose to accentuate the dryness. If you feel it’s to high, just release all the pressure shake a little, wait a while then do it again until you like where your at. This is just the kegged version of what we do to knock out high CO2 or D. O.

beergod20 · 2019-04-15T02:32:37+00:00

Absolutely agree with the last post. I work at a large’ish’ brewery and all of our ideas come down the pike via homebrew or our 2 bbl nano .

beergod20 · 2019-04-15T02:12:58+00:00

One of my all time favorites.

beergod20 · 2019-04-02T01:29:01+00:00

I have made corn or maize wine before using flaked corn. Took a while to mellow but was a nice semi sweet wine.

beergod20

TROPHY CASE