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Hey there, I don’t boil or cook mangos. I also don’t treat with any chemicals. I simply add cut and hand pressed fruits with peel in a brew bag, add few sliced raisins, cinnamon, cloves, which enhance the nose. Add some sugar and top it up with water. Add yeast starter and it takes off...

A little amount of roasted grains go a long way, from giving hues of beautiful reds to dark chocolate. Since amount will be less, don’t worry about conversion as it won’t matter much in terms of gravity. So you can do step additions, incrementally, till you reach the desired colour you’re...

At the risk facing some skepticism, here’s an unconventional way, add an Indian spice called Amchur, dried mango powder. I use it when making sour beer. Take out a litre of beer, add small quantity and see if you like it. You have nothing to lose. You can get it on Amazon etc. or in Indian...

About 30% is fine, depending on size thumper. If you want to be safe, add a spoon of olive oil, hope that helps.

Throw in a few medium toasted oak chips|spirals, while you wait for it to ferment out.

Batch Size: 22 Liters OG: 1.064 FG: 1.011 ABV: 7% RECIPE: Pale Ale Malt: 3 Kg Munich Malt: 1 Kg Vienna Malt: 1 Kg Cara Gold Malt: 0.2 Kg Flaked Corn: 0.5 kg Wheat (not malted): 0.5 Kg Azacca Hops: 25 gm for dry hop Mosaic: 50 gm for bittering & 25 gm for dry hop Yeast: US04 Brew...

As per my own experience, let it be at room temperature, covered with cheese cloth. Salt will extract moisture and atmosphere will remove it. It'll need a month at least. Hope it turns into something wonderful.

Awesome stuff, you’ve opened a whole new world of possibilities. I’m a cheese lover. I’m wondering if you can apply salt on surface of a small sample and let it age, would be interesting to see how it turns out.

Add oats tea, the smoothness can help.

Soak blossoms in some vodka, it’ll extract flavors in 2-3 days. Add the tincture to cider, no contamination.

I regularly make wines from yeast on fresh grapes, never had a problem and personally I feel it tastes better. I never add any other yeast while making wine. You can try sipping raisin wine and see if you like it.

Cloudy usually means tails have gotten in. Not necessarily a bad thing, some people add a little. Oily stuff again is likely tails. Plus one to CleanEmUpIves. Low strength stuff is mostly tails or feints. If I like them, I keep them for next batch addition in the still. I don’t collect anything...

When we all start as rookies, first thing we're worried about is alcohol poisoining, going blind etc. Those things in news are right except, the unfortunate victims consumed spurious alcohol mixed with "spirit" or denatured alcohol. Most methanol is formed in wine/brandy but to die from it, you...

I don’t do cuts with thermometer as temperature will mislead you in many ways. Just read more on it. I rely on taste and smell and distiller’s hydrometer. In all grain mash: negligible methyl alcohol is formed. So what you evaporated were perhaps heads. Put them all together and add some fresh...

please check ph. I suspect it might be low.

Usually strike temperature is around 72c depending on grain bill, you can check online calculators by inputting grain weight etc. so any thermometer until 100c will work. Malted barley at 80% as mentioned, can easily convert all starches in 60 minutes. Hold temperature steady between 63 to 67c...

Won’t the fats in it cause poor head retention?

Taste it and if it looks ok, transfer to secondary from the bottom if you have spigot, gently. Leave behind enough to leave pellicle in existing fermenter. Add sorbate, metasulfite and ascorbic acid and bottle or keg after 3-4 days. I have saved a couple of batches in past like that.

I use cotton bag in my brewzilla for mashing, and for hop additions during boil, use a smaller cotton hop bag with a steel tablespoon in it to keep it under. As for boil, for lighter colour beers I too use 30 minute boil but for darker, malt forward beers, always do 60 minutes boil. It brings in...

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