Search results

I used to brew more often some years ago and just got back into it. I had a very successful all-grain brew day, great efficiency and hassle-free primary and secondary fermentation. All was going as planned until I made a stupid error. When getting ready to bottle, I racked into my bottling...

I've been successfully brewing lots of cider this year. Usually I'm adding simple sugars and not dissolving them. Just straight into the fermenter. Today I did a batch with liquid malt extract and one with some DME. using ale yeast. Should I have dissolved these? I shook the fermenters up but...

Thanks for all of the info, everyone. I'm excited for the product. As far as the above question, I am familiar with this temp from yogurt making and Kombucha brewing. In both cases, the bacteria can't survive above 115F. Isn't this why we cool our wort before pitching? So, with raw honey I...

I have been doing partial mash brewing for a little less than a year. (I'm excited to try my first all-grain batch next). However, my latest batch contained a possible error on which I'd like some feedback. I was making a honey porter (variation of WH honey porter). I opted to add my raw...