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CornyKegs 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. nathanmunn

    Calcium Chloride

    I have not used CaCl in my cheese making yet and would like to try it. I do not have any but I do have the dry CaCl that I add to my brewing water to adjust the mineral ions. Do you think I could use that in my milk for a firmer curd and if so how do I calculate the the 33% concentration that...
  2. nathanmunn

    Scottish Ale from Wyeast Fermenting at 49-51 Fahrenheit

    I was reading about how the original Scottish ales where fermented slowly at really low temps, so i gave it a shot I have a 1087OG Scottish ale fermenting right now at 49-51. I am really impressed that the yeast is still working away at that low temp. Have any of you gotten an ale yeast to...
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