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Couldn't agree more about all those chemicals in beers! Imagine that mix of about 95% dihydrogen oxide, 5% ethanol, and small amounts of terpene hydrocarbons, myrcene, α-humulene, β-caryophyllene, β-ionone, β-damascenone, geranial, neral, trans-4,5-epoxy-(E)-2-decenal, 1,3(E),5(Z)-undecatriene...

I use Mango Jack's Chitosan finings at about 20-22 oC, and they work well in the FV. After conditioning in bottles, I get a star-bright beer. Personally not worried about the vegetarian aspect. But living in the tropics, I can't be arsed to cool to the ideal temperatures for gelatine or...

Batch primed after auto syphoning from FV to a cleaned and sanitised bottling bucket fitted with tap. Then directly into bottles. Precautions to avoid contamination and oxidation: I fill the bottling bucket with heavier-than-air carbon dioxide gas, from a home-made CO2 generator (citric acid +...

I've been using Vanish Oxi Action Crystal White powder cleaner (dissolve 1 scoop in 4 litres luke-warm water) for several years, and it works great. Excellent cleaning action, and no bleach or perfume smells. It also contains some protease enzymes that help remove any protein deposits, providing...

Has anyone tried to sous vide their hops before dry hopping at the end of fermentation? (For example, at 70 oC for 1 hour in a vacuum sealed bag). If so, did it kill the enzymes that can re-start fermentation again ("hop creep"). And did it noticeably affect the desired aroma chemicals of the...

I use two large plastic storage boxes that hold 24 x 650ml bottles each. I constructed plastic interlocking dividers, like the cardboard ones you get in a commercial box of bottles, but waterproof. Now I have two multipurpose storage boxes, holding 48 bottles snugly: 1. Normal storage for...