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Due to personal and family factors, I'm gonna be taking a hiatus from brewing for an indefinite period. I'd like to go out with a bit better than a whimper, so I'm planning on using up whatever (largely ancient) ingredients I can in the next couple months with 2-3 final brews. I'm thinking...

Did a double brew a few days ago - 6.5kg 2 row, 1.5kg wheat malt, mashed at 65C, split 50/50 between a gose and a brut IPA, both pitched on Lallemand Voss Kveik. I brought the wort to a boil and split off the gose portion before adding hops to the Brut so it has zero hops. Gave it a day with...

My family and I are quarantined in Wuhan and have been for about 40 days now. You'd think I'd have nothing but time, but with a three year-old son and a one year-old daughter, that's just not the case. However, I finally got around to brewing a beer. It's a bit of a leftovers brew - I've got...

I'm currently under lockdown with the rest of the city of Wuhan, and I figure it's time to finally brew another beer after five or six months without brewing (kids and 60+ hour weeks). I'm going to go with a pretty basic APA (with S33 since that's all I have aside from bread yeast and a sketchy...

I did a 5 lb corned beef in a gallon of brine a few weeks ago - a gallon was the suggested volume from pretty much every recipe I saw - and it was a big hit. I'm going to brine two 5.5 lb cuts this week. It would be easy to immerse them both in a single gallon of brine since I brine in a big...

I've tried to make Sauerkraut a dozen or so times in the past, and while I've generally made something edible - particularly if fried in bacon fat - it's never been all that good. If I recall, I've basically added non-iodized salt (I think 1.6% of the weight of the cabbage? I don't recall the...

I bought a chest freezer for fermentation about a year ago, and for most of that time it's had the nasty habit of developing mold on the inside with fair regularity. The mold often spreads to the surface of my fermenters as well. I'm using plastic jerry cans with HDPE liners because the cans had...

I found a great deal on 100% apple juice today so I bought 45 liters. It's just regular drinking apple juice, but the ingredient list is just "100% apple juice", so I don't think there are any preservatives or anything - presumably it's just filtered and pasteurized. I've only ever done cider...

I've got a co-pitched Gose that's going to get some hop, coriander, and osmanthus flower tea with its priming sugar in a couple days, and I'd like to pitch a new batch on the cake on bottling day. The cake has US-05, a mixed probiotic with L. Plantarum probably doing the bulk of the heavy...

First time making soda, I threw together a liter of ginger beer in two half liter soda bottles and naturally carbed with bread yeast. The bottles were rock hard in 18 hours so they're in the fridge now. The recipes I read suggested 2-3 days to be ready. I know my carb came on fast from a warm...

Grist: - Base malt to meet OG - I use 3.2 kg when I use quality continental base malt and 3.8-4 kg when I use domestic feed-grade malt because it has lower pppg. I don't find it makes a big difference as long as I hit my gravity - Chateau Vienna and cheap Chinese-malted Australian feed barley...

I'm planning on throwing together a quick and dirty co-pitched Gose, maybe this weekend, and want to check my boxes before I get started. I've got a probiotic with several strains of Lacto, several of Bifidobacterium, and Streptococcus Thermophilus, 32 billion cells per capsule. Will the Bifido...

The head teacher in the kindergarten where I work is on a green kick and started making a natural dishwashing liquid a few months ago. One part brown sugar, three parts fruit peels, ten parts water, left to ferment on its own for three months and then strained off of the lees and used to wash...

I've got a couple kg of raw hullless Barley, also called highland barley, Tibetan barley, or qingke barley. Had anyone ever tried using this in a beer? My thought is to use roughly 2/1/1 2-row/hullless barley/wheat (raw? Flaked? Malt?) for a Gose-like beer. Thoughts and opinions? As for...

Swapped a couple brews with @Alex413 and poured his Schwarzbier tonight. It smiled at me. Now I'm starting to wonder if etching the glass might make every beer smile at me. Seems like a kickstarter waiting up happen if it works.

Whenever the wife signs off on my next brewday, I'll be doing a split batch Brett Saison/APA. Basically, I'll be doing an iterated mash to make high gravity wort, boiling it with hops, and splitting it about 60/40 into two fermenters with top off water and different yeast pitches - one Belle...

I've only done a couple meads, with limited success so far, but I decided I'm going to give it another try. Since I don't want to waste a bunch of money on nice honey only to screw it up or find that it's adulterated honey (as so much here in China is), so I bought some cheap honey with a purity...

A few months ago I had the first Brett beer that I really liked - a Boulevard Saison Brett from 2015 (drunk around 3 years old) - and I've got the dregs kicking in some hopped starter wort (hopped for longevity since I'm not doing a full-blown starter right now). I'd like to use them in a saison...

I'm going to be splitting a batch as an APA and an oatmeal and buckwheat porter soon and I'm trying to figure out the best way to do it. My typical process is to mash a double grainbill as if I'm making a barleywine, then split and top off the wort at some point in the process, either pre-or...

I've got a box of stogies that are more or less unsmokeable because of a light white mold on the outside of 1/3 of the wrapper. The cedar-wrapped portion of the cigars is unaffected and it doesn't seem that the mold goes any deeper than the wrapper or maybe the binder on the other part. I've had...