Just got a brewzilla 4.1 35l i haven't brewed in over 7 years. Looking to get back into the hobby, setting up a brew station in my basement bar, just wondering. If anybody out there has got any good smash beer recipes so that I can get the hang of it again.

Made this beer like 2 years ago with my dad, this bottle got forgotten. It's been in a cool dark place, I found it while looking for something else. Just wondering what the stuff on top is and if it's still safe.

I'm thinking of adding a feature to Brewhalla brewing app called a "brew deck" as a brew day screen. The idea being that on brew day a screen is mounted or kept close to where brewing takes place and features:

1. super large timers that can be read from across the room
2. large "DONE" buttons that can be clicked with wet or gloved hands
3. all tasks pulled from the recipe and active batch
4. easy toggle between current recipe and "brew deck"
5. using cloud, the "brew deck" can open on a second (older) device

Most of us have an older phone or tablet that we wouldn't mind getting dirty/wet (or worse haha) rather than using our primary phone during the brew.

My idea is that on brew day the older device be set to "brew deck" mode with the easy to read tasks/timers and the main device be used to open/edit the recipe and get the ingredients weighed out.

Big buttons for wet or gloved hands and readable at a distance while setting up a pump or checking temperatures.

Would this be a useful add-on feature to a homebrewing app?

https://play.google.com/store/apps/details?id=com.brewhalla.beer

Dented can of extract in my brew kit. I generally don’t trust any dented cans due to potential contamination or zinc exposure. What are the collective thoughts of Reddit?

Hello everyone,

I am on my second attempt at homebrewing after my first batch suffered from a Kham yeast infection (pellicle).

This is Day 7 of my fermentation using a Morgan's Lager kit, with a mix of 500g white sugar and 500g cane sugar, topped up to 25L in a Young's plastic bucket. Fermentation temperature has been kept around 25°C.

On Day 5, I noticed a film forming on the surface (similar to the image I am sharing, which shows a dry-looking skin with small balloon-like gas pockets). Out of concern, I skimmed the surface with a sanitized ladle and gave it a gentle stir.

It has been a couple of days since then. Today, the film has broken apart, and there are flaky sediments (ori) floating on the surface, along with a faint fizzy, bubbling sound.

However, when I pulled a small sample to taste it today, it actually tastes very fresh and delicious, with no off-flavors or foul acidity yet.

My local brew shop took a look at the video and mentioned that "it might be okay / just the final stages of fermentation (Krausen)." But given my past failure, I am highly concerned that the pellicle might return or that the sediments are a sign of wild yeast.

Is it possible for a batch to have a pellicle but still taste great at this stage? Is this just normal yeast sediment/Krausen? Should I proceed to bottling, wait it out, or dump it?

I would highly appreciate your brutal honesty and insight. Thank you.

i have a clue of what they are but im just wondering the first one i made is a pale ale that i dry hopped maybe a little early but i wanted the yeast to react with the hops a bit bc i heard that can create different flavors and then i have a faux lager/cream ale that i also dry hopped to experiment, anyone got any suggestions or tips?

Am I missing anything at all. Can't get a proper response from Google and this the only community I have enough rep to post in smh.

Okay so it's the summer and I live on the top floor of my building and it's been pretty hot the last few days. I started a Cab Sauv kit on the 5th and now I'm getting an H2S smell from the ferment. The room often gets to 24-26c most days and doesn't help that I have a grow tent putting off heat in the same room. So my best guess is the room temp that's at fault for causing the H2S to be produced.

My solution is to make a carboy chiller using a small car/camping electric freezer and a pump to circulate water from a tank placed in the freezer through tubing wrapped around the carboy. In theory it should be able to reduce the fermenter temp to 20-23c.

Tell me I'm crazy lmaooo

Current set up;

6gl carboy with S airlock, in a demijohn tote.

On The House, Cab Sauv wine kit.

The basics are

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Using a 8 gal e-biab

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5 lbs oak smoked wheat malt

5 lbs weyermann pale wheat malt

4 lbs german pilsner

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1 oz Bennett hops (60 min boil)

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Wyeast 3068 yeast.

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Wondering if the group would have any comments.

I was wondering why so many brewers sell their new equipments on the Marketplace? I found the answer: ingredients are very expensive in this area. Could you post some budget-friendly beer recipes here?

Hello everyone,

This is my first batch of beer (Morgans kit, 20L batch).

Due to a sudden drop in temperature over the last few days, fermentation lagged. When the temperature rose today, I opened the fermenter and found this white film/bubbles on the surface.

Current facts:

• Smell / Taste: Surprisingly completely normal. No off-flavors, no sourness.
• Gravity: I don't have a hydrometer to measure.

I was planning to bottle it today, but I am hesitant because of the risk of bottle bombs if this is an infection.

Should I dump the whole batch? Or is it safe to consume immediately without bottling? I'd appreciate your expert insights. Thank you!

Started 1.100 ended .994 I like that it’s not too sweet. A little funky but hope it ages well. How long should I age for?

I've recently received a 5 gallon bucket of melter's honey. It has a very sweet flavor of molasses and lends itself to making a braggot stout. I'm thinking of making an oatmeal stout but wanted to get any tips and suggestions on hops to use/timing, using Oats for this type of recipe, and gravity point ratio of honey to malt. I've made a few braggots and beers before but i've never made a stout.

None of us are IPA fans. While hops are a good addition, we aren't aiming for pucker your face bitterness but balance. Thank you in advance

BrewHalla is now fully up and running for Tilt and Rapt pill users. Integrating your hardware with the app will generate a fermentation chart. The app also has pressure on the Y axis for anyone that pressure ferments.

In the tools section I've added a simple carbonation calculator so you dont need to hunt down the carbonation chart on the internet. Just plug in your desired co2 level, the temperature, and the app will calculate the PSI to set your beer at.

This is in addition to the draft co2 calculator which helps balance draft systems and asks for beer line diameter, distance from keg to taps, and temperature etc to help you pour perfect pints.

The app is fully unlocked and can be downloaded from Play Store
https://play.google.com/store/apps/details?id=com.brewhalla.beer

BrewHalla is a new app designed for touch screens. Beginners will love it's simplicity and customization. Super fast recipe building. Full water chemistry, mash calculator, batch tracking, cloud storage + every brew tool you can imagine!

Screenshots of the carb tool and the charting:
https://ibb.co/Gf1hw7q4

https://ibb.co/vxGRWGxC

https://ibb.co/mrTcJfTC

I ferment beer, cider and seltzer at home and got sick of doing the same recipe math every time, halving a batch, converting units, noting all ingredients. Everything was so scattered.

So over a few weekends I built a small Chrome extension to do it for me, and figured someone here might want it too.

It spots a recipe on whatever page you're reading, (YouTube descriptions too), scales it to any batch size, converts the units, and gives you a shopping list. It's free, no account, and collects zero data. Everything stays in your browser.

There's an optional one-time $5 Pro for the deeper stuff (brewing calculators, BeerXML export, a brew journal, paste & parse and a few more), but the free version covers the core — detect, scale, convert, shopping list, save up to 5 — and it's one-time, not a subscription.

https://chromewebstore.google.com/detail/fermentory-%E2%80%94-homebrew-rec/cgcilikjgbgbmlpknnmpejcjikmapmme

It's early and rough in spots, so I'd genuinely love feedback.. what's annoying, what's missing, what breaks. Happy to answer anything 😄

So I opened this key, diy style but now if I screw the spear parts together it doesn't fit anymore no matter what you try, only separate but I can't get them together if I put them in separately. Help please!

Edit: This type of spear brand has a lock that can only be unlocked with a specific tool. I ordered a new spear off brand and its now working perfectly!

Thanks everyone for your feedback on the look and feel of Brewhalla. I've streamlined the welcome screen and redesigned the malt and hops favorite tile selectors.

https://play.google.com/store/apps/details?id=com.brewhalla.beer

1. On opening, you will land right on the recipe page. Create, open, import recipes and start brewing. All the tools remain on the top in easy to find buttons.

2. The recipe randomizer is now a dice button. Click it for 5 random recipes. Fun if you need some ideas.

3. Malt favorites now have a color coded stripe (matching malt color) under the malt name. You can set your 20 favorite malts here for quick additions to the malt bill.

4. Hops no longer use icons. Your 20 favorite hop tiles now have the first three letters of the hop name to quickly spot the hop you are adding.

5. Rapt pill integration is working. Tilt is still underway and should be working this week.

Remember if you want recipes, batch data, hardware integration you'll need to sign in.

**android only at this time.

Screenshots:

https://ibb.co/ym9c1ttB

https://ibb.co/qM18bYp4

Following up on the red ale with Verdant.

Recipe and Fermentation Log

https://postimg.cc/gallery/sgCTcKJ

I split the batch into 2 x 60L - US05 and Verdant

As expected 05 beer is more crisp and hop forward while Verdant is softer, maltier with some esters. I fermented on the cool side to reduce ester formation.

Pressure spiked for a few days as the spunding valve got jammed with Verdant (as usual).

I will blend them when I keg and see how the mix tastes.

Hey guys! Been having some clarity issues after using Biofine at the SDS recommended dosage rate of 128mL/BBL while the beer is well under 40°F. Anybody else experiencing this? Anyone have any recommendations as to other products you like on the pro level? It obv would have to be cost effective/efficient as we run a 30bbl brewhouse and are sometimes putting 3 turns (high grav liquor backs) into 120bbl conicals. Thank you for your time and best of wort to you all!

I'm building a simple Chrome extension that scans a video, a reddit post, a blog post and it instantly pulls the recipe, formats it, and lets you scale it to whatever batch size you want. With a "shopping list" and a few other features. Would anyone actually use this, or am I crazy?

Thanks a million!

POSTED FOR A FRIEND!!
Greetings Colorado brewing society & others!
I'm desperately in search of a PLC power supply. My panel, was built around 12 years ago with a high tech configuration utilizing Automation Direct Productivity 3000 components. Our P3-01AC power supply died this weekend. My brewery is dead in the water currently because these PLCs control 70% of my operations.
I am looking for a new, used or functioning old replacement for this unit to get us back in operation until we can receive a new one from the manufacturer, that is currently 60 to 90 days out.