My recipe calls for approx. 3 tablespoons of dish soap per 5 gallons of distilled water, but my bear is coming out soapy and not carbonated enough, thoughts?

I am looking to brew an IPA or pale ale using a strand of Kveik (Voss, Hornindal, Hothead) but the only legit recipe I can find is on Brad Smith’s website from Mikkeller. Recipes and ideas you have?

A lot of novice brewers miss this step but if you want to avoid infections its best to pitch your yeast right when you hit a rolling boil because the hot water cleanses the yeast of any diseases.

Step 1: Find really dusty old can of hopped malt extract at the run-down "health food" hippy store in town

Step 2: Mix with 2 gallons of hot water (tap is fine)

Step 3: Stir in 5lbs of table sugar

Step 4: Add cold water to bring up to 5 gallons

Step 5: Thow Fleishman's bread yeast in there

Step 6: Let ferment until it quits bubbling

Step 7: Add about a cup of extra sugar

Step 8: Pour into bottles (funnel works great) and cap.

Step 9: Let sit for one week at room temperature

Step 10: Chill and drink

Use brown food coloring instead of roasted malts.

1 drop/gallon/SRM provides the perfect color to any beer.

Hi folks,

After several months of inactivity by the old mod team, we've taken this sub over and hope to bring it back to life with the help of you and new subscribers.

If you have any suggestions or ideas in general, please (please!) make yourself heard. I'll be making some changes over the next few weeks to the header, sidebar, etc, so let me know if there's something you want to see.

Cheers,
Mac

Bonus Protip: Refractometers can be a huge help in saving sweet precious wort during the drunkometer testing process, but many brewmasters are uncomfortable with taking the required rectal measurements. You can improve on this situation by hiring a midget and finding a friend who can keep a secret.

I found this out while sniffing paint, as all good ideas come around the time you decide to sniff paint.

If you want your beer to be clear, but don't want to or don't have access to a traditional methods (whirlfloc, irish moss, etc..), you can use stuff like windex to clear it up. It clears up my windows just fine and when I need to get rid of a bottle now I just pour it into my kettle around 5 min left in the boil and after about a week of constantly shaking my lidless fermenter in a well lit environment it comes out great.

Another trick I use to improve the clarity and the cleanliness of the beer, as well as promote a radical aroma is throwing in amonia and bleach. Take a good wiff of that and I'm sure you will appreciate how much this helps.

Anyways, how do you guys use chemicals from around the house to help you? Please, members of /r/shityhomebrewing, deliver.

I have found that soaking my bottles and caps in vinegar overnight before bottling makes things much easier. This eliminates the need to sanitize and saves on Star San / Iodophor costs.

I found that If you abuse your yeast as much as possible, it produces much better beer. I understand why wyeast puts their yeast in smack packs now, and I regret how many times i've done so little smacking to them.

Make sure to whip your yeast reguarly, add salt to the starters, expose them to 200 degree heat, anything at all to push them to the limit. It makes them tougher as a whole.

What's the standard preferred number of time one should hop over the mash? I know it's supposed to make the beer more beery, but I mine just ends up being kind of watery and yeasty. Does it require less hopping if we use more people?