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I feel so bad always throwing out all that spent grain.... I have had muffins made with it that were delicious at a brewery once... Any body have some recipes that they can personally vouch for? Thanks Bob

S0o0o0o0oo0o I don't have any readings to verify when the primary fermentation has ended... The air lock is still bubbling at least once every 10sec It has been two weeks today.... When do you all think I should rack? When should I remove the bag of fruit I have floating in the...

I am in the very early stages of planing a sake... I have read several threads and forum on simple recipes some mention pasteurizing some don't. What is everyones opinion on the subject... why do it? is it necessary? what are the benefits? the cons? Also what methods do you prefer, I read...

Any one try this yet? I'm thinking the same reason for quinoa being an ok food on a paleo diet... it won't be for sake.

So I racked today, the fast rack conical worked great. However pre racking I was getting one bubble every 10sec... post rack only one bubble ever 30sec... did i screw up? What I racked off tastes pretty booze to me but my palate isn't refined enough to be sure. also IIIIIIII'm dumb... used...

I'm am seeing a lot of different information on how long primary fermentation lasts... and that one would not want to rack before primary fermentation is completed. I have also found that time is meads best friend and that I should just leave my carboy alone for a month or two and not worry...

I keep reading about "waiting for the mead to clear" or people needing "clearing agents".... what is the down side to ones mead being cloudy?