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I'm looking for a gluten-free recipe for a nice, heavy, dark winter beer (probably a stout) that I intend to put roasted chestnuts in. Anyone got something good?

Hi All, I want to get into fermented hot sauce. What equipment do I need to get started?

All my research suggests that the answer is "no", but is there any way to do gluten free brewing without adding enzymes to the mash?

I get that, but how do I keep from losing half of the product because if flew out of the bottle before I could drink it.

Every recipe for root beer I've ever seen says to bottle it pretty much immediately. This always results in some... vigorous... beverages. Should I let it sit in a fermenter for a couple weeks before I bottle it?

Anyone got a good gluten-free recipe for the beer side of a braggot?

Hi all, I'm looking into switching to electric brewing since I will not have access to a workable stove for a while. What should I be considering for converting my 10 gallon kettle to an electric system? What equipment will I need to buy? What kind of price tag will I be looking at?

Yeah, I tend to prefer dry meads.

Not nearly as gin-like as you'd think. It's extremely bright and floral. I was planning on using a blend of Mangrove Jack's mead and cider yeasts, which I'll probably do next time. Shipping was taking too long so I ended up just using Lalvin 1118.

Just finished brewing an herbal cyser. Easily one of the most unique things I've ever tasted. Here's the recipe: ------------------- 1 gal honey 6 gal apple juice Added in secondary: Juniper - 56g Coriander - 14g Lemon peel - 20g Licorice - 14g Sweet orange peel - 18g Bitter orange peel - 10g...

Just got done with the bottle conditioning on this recipe just in time for Christmas. It’s amazingly good, thank you so much!

Trouble is, the recipe doesn’t include a water profile and I can’t find much info on a “standard” oatmeal stout profile.

According to my city's water report, this is roughly the water chemistry coming out of my tap: Ca2+: 5.49 Mg2+: 1.09 SO42-: 9.2 Na+: 30.4 Cl-: 36.9 HCO3-: 40.7 I'm having a little trouble figuring out exactly what needs to be done to adjust this for an oatmeal stout. Can anyone give me a hand?

@muddy1015 and @cryptohomebrew: Couldn't resist having a sample after a weeks bottle conditioning. I IPA'd it with citra and amarillo hops and fermented it with Mangrove Jack's M44. It's very tasty, pretty close to Green's IPA (slightly less flavorful, probably because my brew technique could...

Will do, it's still got another week of bottle conditioning to go.

So, super noob question, but how do I know exactly how much starting water a recipe calls for. It's pretty clear that a 5-gallon batch is going to require more than 5 gallons to begin with, but is there a standard formula for how much water per pound of grain one should use?

Oats are gluten free but they are often processed on the same equipment as things that are not. If your wife and brother in law have genuine Celiac then you should absolutely look for oats that specifically say "gluten free" on them since the cross contamination can be a serious issue for some...

Looking for some good all-grain gluten-free stout recipes. Milk stout, oatmeal stout, regular stout, have at it.

What do you all do to store your grains (both whole grain and milled)? I don't like having to use and throw out so many ziploc bags.

It was my first brew, so some mistakes were made. Smells amazing though, I’ll let you know in a couple weeks.