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Is 60 psi of CO2 enough pressure for a Sodastream to function effectively? I want to supply my Sodastream from a tank in another room, through the wall (with appropriate adapters, of course). The Sodastream is designed to run directly off tank pressure, but I don't want to run 25 ft of 2000...

Anyone in Huntsville willing to share a bit of their favorite SCOBY? Gave up brewing a while ago to work on my house, but now my daughter is all into kombucha, so gonna give it a go again. Thanks!

Anyone in Huntsville, AL willing to share a bit of their favorite SCOBY? Gave up brewing a while ago to work on my house, but now my daughter's all into kombucha, so I figure I'll dip a toe in again. Thanks!

When calculating strike water, how should I account for the water used to cook grits in advance of the mash? Grits take a lot of water to cook, then thicken and solidify almost like jello, so they're almost solid. I intend to heat them up to mash temperature, pulverize the mess with a stick...

I worked up a dampfbier recipe because I enjoy this one. Used WLP351, Bavarian Hefeweizen yeast, and it came out way phenolic (fermented at 65 degrees). Traditionally, dampfbier is barley ale brewed with wheat beer yeast, and phenolic is a characteristic flavor. I just want to tone it...

I'm working up a clone recipe for the only beer my wife enjoys. I usually brew recipes with only bittering hops, so I'm not familiar with the times and quantities for flavor and aroma hops. Can someone review my flavor/aroma hop schedule and tell me how it looks for Peroni? Too much? Too...

I love classic German styles and am trying to convert my American Light Lager-loving-friends over to the rich maltiness. Got a wild hair and came up with an American/German hybrid maibock recipe. Anyone else ever tried this? Will post the recipe if it turns out.

I see recipes for naturally-fermented hot sauce, and had a thought that kombucha might be a good way to get controlled results with such a fermentation. Mix up a sugary hot-pepper puree, inoculate, let ferment dry, get a nice low pH. Anyone ever try this?

My wife wants to install an under-sink water filter. For brewing, what features should I look for or stay away from? Should I get full reverse-osmosis, or a simple taste-and-odor filter? Or something in between? I brew all-grain. My water is slightly hard, but otherwise OK. I currently get...

I'm talking about the thick, sticky kind used for sealing HVAC ducts--if one were to cover almost the whole exterior surface of a plastic bucket with the stuff, would it significantly slow down the rate of oxygen diffusion through the wall? Seems like it would, as long as the adhesion was...

I just pressed my first batch of fresh apples. I used an unknown assortment of varieties, chopped them in a food processor, then pressed them in an antique fruit press. From 22 lb of apples, I got just about a gallon of juice; that seems pretty poor to me, but I don't know any better. I had...

This recipe for dampfbier calls for krausening, and it says: If you do not use a Cornelius keg to carbonate your brew as the kräusen is being fermented, but secondary-fermented it in an (unpressurized) carboy... What would be the purpose of krausening in an open carboy? Or am I misreading...

What would happen if I mashed and sparged one night, then put the runoff in the fridge (following sanitary procedure, of course) and boiled & finished it the following evening? How might that affect the finished beer? As a dad of young kids, I'm working to fit brewing in on weeknights after...

It's been almost six months since Prohibition was lifted in Alabama, and so far, it looks like we have: - Pearly Gates Natural Foods (God bless 'em for selling during Prohibition, but not ideal for ingredients) - Wish You were Beer (limited selection right now, hoping to improve later) Is...

Is anyone proud of their success with this style? If so, I'd love to hear about it! Tasted my first dampfbier this weekend, and I have to try to make the stuff! Only a couple of recipes popped up when I searched the term, though--this style seems to be out-of-style. Which is just my style :)

How does one control the sourness of kombucha? Per usual practice, I've been bottling at 1 week with residual sweetness. This doesn't seem like a robust method. Are there other techniques to control the sourness of the finished product? Trying to get to something lighter and less sour which...

Just did my first kombucha (starter kit from Oregon Kombucha) and loved it. The tea in the basic kit was slightly spiced--a little orange, maybe a little cinnamon. I prefer plain black tea for non-kombucha drinking, but I'm looking for options: What are some of this forum's favorite recipes...

I don't have a grain mill, so I buy it crushed. How long in the freezer before off flavors start to creep in? What off flavors are characteristic of too-old malt? Thanks!

Trying a clone recipe for Theakston's Old Peculiar, and it calls for Lyle's Golden Syrup. This is a little expensive and hard to find where I live; does anyone know a substitute? Maybe light corn syrup (or honey) with a bit of molasses? Thanks!