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HBT: I have two batches for which I've done fast ferment tests. The FG on both fast ferment tests are 6 points lower than the batches themselves, which are not budging after extend stay in their fermenters. Same yeast pitched into FFT as into the batch (Wyeast 1728 with BIG starter for SG...

MA Homebrewers, Is it legal for homebrewers to transport/pour homebrew outside of one's home in MA, specifically in Boston? Any links to legalese for confirmation would be most helpful. I am investigating the possibility of an event in Boston which would feature homebrew not served in a...

Looking for input from those who've used the Wyeast 1762 Belgian Abbey II in the past. I have a Belgian Golden Strong with Wy 1762 that's apparent attenuation is at 84% (1.082 OG --> 1.013). I mashed at 148F and 8.5% of the bill was cane sugar. Is this guy going to drop a bit more? BeerSmith...

Madison Brewers: While searching for a way to secure a more accurate report for my tap water (aside from sending a sample to WardLabs--which I will do shortly...), I came across the following links that might be of help to those in the Madison, WI area. This one allows you to plug in your...

On my next batch I planning on doing an initial strike/rest at 140F for 20 minutes (with a .95 qt/lb grist), then an infusion to get up to 154 for 40 minutes. My question is: Do I 1) add all the water salts (gypsum, calcium chloride, etc.) ONLY to the initial strike water 2) add the water...

Wisconsin brewers: Just came across Spike Brewing's website for the first time today. Don't know if you all already know about them, but looks like they have some great prices on all sizes/outfitted kettles.

Hello HBT folks! Excited to be newly in Madison, WI; excited to get back to brewing after *NOT* brewing in Alabama, no, oh no, not me, because that would be against the law down there; just generally excited! Thanks! R