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I've brewed with 565 before, but ran fermentation too hot, too soon and ended up with a beer that was barely drinkable. This time around I wanted to try to ramp up the temp a bit slower. On Sunday, I brewed wort at 1.056, cooled to 70F, and pitched ~83 billion cells (4mil/ml) of very healthy...

I do all grain brewing and if I'm understanding Palmer correctly, my water isn't alkaline enough to buffer the acidity of dark malts. I really want to do some porters and stouts, but don't want to waste my time and $ if they're not going to work. Here's what I have to work with (ppm): Ca...

The Hobbit Brew thread and my general interest in 17th Century English history got me interested in what beer of that period may have been like. I've come across several sources quoting "recipes" of the period, but most are more of an outline of the process than an actual accounting of...

Anyone know a source for spelt malt? I've been searching around but can only find it unmalted.

I've been teaching myself Illustrator by drawing potential labels. What do you think of this one?

Surfed in to the forum the other day and wished I had found it 2 years ago before I attempted my first brew....great site you have here. I'm a new resident of Hanover, PA and a recent convert to all-grain brewing. It's been a while since I've brewed due to moving and house renovation, but...