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I have all the tools needed to try this lying around, I just dont know if its worth trying cause you usually get only one chance at a healthy fermentation, a bad start and all you've done is lost for me, using a fridge is not an option I wanted to try the ice bath method, but theres no active...

Hi everyone I'm fairy new to this hobby I don't wanna spend in a digital pH meter just yet, there are cheap ones out there but people say they're unreliable, I have read John palmers book, there were some mentions of using pH test papers, is it ok to use them? Is the color of the paper affected...

I have 8 meters of 1cm thick aluminum tube and I thought why invest in a copper chiller when I can build my own chiller, aluminum has high thermal conductivity, my only concern is that it might change the flavor? Give it a metallic taste? The reason I think there might be something wrong about...

I think it's because the temperature and humidity is high in my area and that I don't have enough equipment to control the conditions I'm so disappointed to see some molds here but there are very small and only in some spots, should I throw it all away?

It is not finished yet There is another round within which I'll raise the temperature to up to 300F and give it it's final color I've never done this before It's it what its supposed to look like on the inside? And if I make a tea with it, should it sweet? Like real sweet?

I heard some guy in a YouTube video saying at germination, with two row barley, compared to six row, for the same length of acrospire, the length of the root is less Look at my barley Roots are short while the acrospire is at about 75-80 percent of the length of the barley just in two to three...

Hello, this is my first time malting, I washed 6 pounds of 6 row barley and soaked it in water for 8 hours, then I gave it an air rest for 8 hours, then another soaking for 8 hours, I forgot to measure the starting point and I didn't have that accurate of a scale anyway, I just read somewhere...

I know I've been throwing a lot of threads lately, but I'm new to this hobby (I know it's a profession, I call it a hobby cause I'm not a pro) and I'm so excited about it. I can get my hands on bentonite and Irish moss at twice the price of the bentonite, I've heard so much about Irish moss...

The safale is really hard and expensive to get in my country since it's a banned item (drinking and making alcoholic drinks are prohibited here) Yet I can get it at an unreasonably high price, I can also get my hands on some saf levure (it's a very good French baking yeast) at one third of the...

I found this kind of hops It's basically the dried flower, can I use these? And will they taste as good as the hops people use in YouTube? Those compressed pill shape hops

Hello, I'm living in a country where the use of alcohol is highly forbidden, so it's not easy to find brewing tools here, I've hardly managed to get a safale us 05 yeast because last time I used baking yeast and it didn't taste malty in any way, and I can't get my hands to some 2 row malt here...

I have a carboy of cider now ready to be bottled, I know I can't avoid oxidization completely since I don't have one of those co2 tanks and not enough equipment, can I store them in a fridge in which the temperature is 6 degree Celsius? If oxidization damages the wine then how do some brewers...

I read somewhere that you should leave the lid open while cold crushing your brew. Does it oxidize the wine/beer?

Hello My problem is where I live wine-making is a banned practice, so I cannot get my hands on some wine yeast, I have tried raising raisin yeast which is considered wild yeast, I guess? I just used some unwashed raisins and let it soak in sugarwater for 5 days. Now I am trying my first apple...

Hello This is my first time brewing at home and I've started with beer, I have a few questions. When is the best time to use gelatin? Can I use it before bottling? The idea is I add gelatin to the beer and wait for a few days until it is clear, then I bottle the beer with sugar to carbonate...