Search results

I'm getting ready to brew a traditional Berliner Weisse, and am trying to decide between a) pitching Lactobacillus bacteria to the green wort with the yeast, or b) simply adding lactic acid to the fermented beer. Can anyone advise of pros/cons to either method, and recommend what quantity...

I brewed a strong cider and bottled it a week ago, but after opening the first bottle, there's virtually no carbonation at all. Here are the specs... OG: 1.074 FG: 1.014 ABV: ~8.1% In addition to 5 gal of cider I added 1lb Dextrose, 1/2lb light brown sugar, and 3/4lb Agave nectar. I...

I'm trying to come up with a name for labeling my homebrews. Is there any risk in calling my homebrew operation something like "Uptown Brewing Company" even though I don't have a registered business or sell my beer? Just curious to see if this issue has ever come up for anyone?

I'm getting ready to brew a batch of Midwest's Winter Ale some night this week. I picked up some Juniper berries and want to use them in this brew but was hoping for some advice on how is best to add them. I've read a few of the other posts about using juniper and I still have a few...

Upon racking a belgian amber ale I found it had an awful metallic taste. I'm sure there are several explanations for this, but I'd like to narrow it down and hopefully avoid this problem in the future. Here are the possibilities I've come up with: 1. I used 5.2 for the first time and...