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    Historic Farmhouse brewing question

    Hello everyone, In the book Farmhouse ales, Culture and craftmanship in Belgian tradition, by Phil Markowski; he talks about history farmhouse brewing. He mentions (p14) that fermentation in those days was carried out at 64-72F using top fermenting yeast. Typically fermentation was completed in...
  2. P

    Needs some help with Palm Bier recipe

    Hello, I like Palm bier (http://www.palmbreweries.com/en/?n=3&ref_id=185), but living in the US puts it out of my reach ;-(( As a home brewer I could make it myself but need some help on the recipe (preferable partial mash or extract). Palm bier is classified as a Belgian pale ale (BJCP...
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