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I posted an article on Brewer's Friend on Omega's new gene-edited super-fruity yeasts. I interviewed three of Omega's research and lab staff, and two of them shared homebrew recipes they've made with one of the new yeasts - Strawberry Stout and Strawberry Puckerade...

Ingredient Series: Gene-Edited Yeast - Brewer's Friend Just posted a new blog article on Brewer's Friend about Omega Yeast's use of CRISPR gene-editing technology to create two new super fruity yeasts. Interviews with three Omega research and lab staff, all of whom are brewers, including...

Welcome to the hobby and to HBT

A somewhat deep dive into the Helles Bock or Maibock style, its history, style characteristics, brewing it, and a look at a brewery that won a gold medal for their Helles Bock. Beer Styles Series: Maibock or Helles Bock - Brewer's Friend

Its in the first post. Here it is again Jason Buehler Family Fund, organized by Ryan Mann

Truth.

I think you're right to focus on other, much more problemmatic, food-related health issues. Thanks for stopping by and best wishes to you and your family.

It can certainly be an issue with bottles, also, but I judged at a club competition a month or so ago. A member of the club cans and he helped a number of folks can their beers for the competition. Every single one of them lacked carbonation. I'm sure its possible to do it right, but my...

When yeast processes sugars, it releases CO2 and ethanol. So, this article isn't crazy. Am I even a little concerned about it for children? No. Bread has been a staple food for millenia. Plus wild yeast or bacteria is on everything, including in our digestive tract. Its needed for our...

If you're outside, wind will also be factor, blowing away the heat and slowing your boil time. Using a windblock (I made a simple one out of cardboard) or brewing in the garage with the door open are both work arounds.

I put your other thread, for this year, in this Chit Chat forum, also. Good luck with the effort, the definition of worthwhile.

Many folks do prime per bottle, but it is more challenging to get the right amount of sugar in - dosing per bottle is much more exacting than dosing per an entie batch. As for the discoloring from oxidation, that will likely happen only after some time - oxidation as a fault in beer is...

@bruce_brews I've never used gelatin at room temps, but have read that it works much better cold. Oxidation isn't a problem for most beers and brewers, in that its not a noticeable flaw in their beers within the timeframe that most beers get drunk. Now, if you're going to keep your pale ale...

Used a propane burner for years, either outside on my back porch or in the garage with the door open. @Joeywhat 's advice about having a spare tank is wise - nothing more annoying than running out of propane in the middle of the boil.

So we ended up doing a double decoction. Its been in primary for two weeks, checked on it today, had gone from 1.069 to 1.014, 7.3% abv. Not a hint of diacetyl. Color was perfect and it tasted good, also. Grainy pilsner, clean (no esters), enough bitterness to keep it from being sweet, no...

Caveat: I don't think I've ever drank an alcoholic Ginger Beer, let alone made one, so am not even sure exactly what you are aiming at. My only reference point would be the soda pop version, which I assume isn't what you're aiming for. The first thing that jumps out at me from that recipe...

Wow, that is fantastic!

I don't see the difference in lagering in bottles vs. lagering in kegs, which I do all the time. The timeline for me, using a lager strain of yeast, is usually about two weeks at 50F, one week at 65F to d rest (although its usually not necessary if you pitched lots of healthy yeast) and to...

Hi HBT Ciderists. I'm administering a BJCP cider exam in October, in Chicago. You'd be welcome to sign up and join us. Lots of info and links to prep materials here, plus online registration. Post Page Any questions, ask away!