Recent content by fifty-six

I use a whisk.

I feel the wasabi should not be heated at all. add it during secondary or maybe even an hour or so before bottling. to preserve the nose and aroma. I speak from a culinary background. I am barley a novice brewer so take that for what it is worth.

What are the potential issues with having to much head space (empty space) in the fermenter? lets say I am fermenting 2.5 gallons in a 5 gal bucket or 5 gallons in a 20 gal bucket. In addition to the potential issues what is the likelihood of them arising and can I get away with it from time...

Hello All, I will be in the Aleutians for the next 7 months building a harbor. Akutan. I live in Homer, Alaska and have brewed form time to time over the years. Getting alcohol or anything for that matter here on the island is a real chore and quite expensive so I am gonna brew beer on the...