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I am in the midst of brewing up a few big beers to set back and age for winter, and the next I have on deck is an imperial stout. The 26.75 lb grain bill I have planned necessitates a fairly thick mash (1.0 qt/lb) in order to reserve enough water for a decent fly-sparge. My tap water is fairly...

First, a bit of background on me: I started homebrewing in 2012. A friend of mine had started doing extract batches on his stovetop, and I had sampled his beers on a few occasions. It blew my naive mind to realize that beer was a product that could be made at home. He and I ended up being...

Hi all, Back in the July-August edition of BYO there was an article about a U.K. brewery that uses toast as an adjunct in their beer. I work at a pizza shop where we routinely throw out large volumes of unused bread, specifically breadsticks, and it got me thinking that maybe I could put...

On Wednesday I pitched a starter of Wyeast 1318. When I checked on it this afternoon, it was fermenting as I would expect, with an even layer of foam across the top and a thin layer of settled yeast at the bottom. When I passed by it again several hours later, the krausen had changed...

It's been about two months since my last brew day. Today I found myself poking around in my basement brew space, and discovered a bat in the bottom of one of my fermenting buckets. After taking quite a start, I decided to toss the (presumably dead) animal out into the woods. As it exited the...

I recently brewed a London Brown Ale using Wyeast 1968, my first experience with this strain. Here is the recipe, for reference. 5.5 Gallon 5 lb 8 oz Maris Otter 1 lb 60L Crystal 12 oz Special B 5 oz Chocolate Malt I measured an actual mash-in temperature of 155*F. Beersmith...

I recently stumbled onto the name "Boadicea" while browsing Hopslist for something new to play with. I was immediately intrigued by the name, the warrior queen of ancient Britain who rebelled against the Romans, and I liked Hopslist's description of a delicate floral aroma and flavor...

Hello, HBT. I have been homebrewing for a couple of years now, and I have two or three dozen all-grain batches under my belt. Until this point, almost all of those brews have been single infusion mashes, with few double infusion or direct heat step-mashes for flavor. For my upcoming brew, a...