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The ground ivy is beginning to grow like crazy here in Pennsylvania. I tried making a ground ivy ale last year and something went seriously wrong. It tasted awful. Very sour. I gathered the ground ivy and dried it. Then I brewed a 1 gallon batch of basic beer using DME golden light and...

I am finishing a Meza Luna white kit. I've got 6 gallons clearing in the carboy. I followed the directions pretty closely, but apparently I did not stir up every last bit of sediment because the wine has restarted fermenentation after clearing 2 weeks ago. The gravity reading when I thought I...

Sorry if this has an obvious answer, but I haven't found it yet. I have been experimenting with rice in my home brews. I most recently cooked it, then brought the temperature down to 150, then added some crushed belgian strong malt and held for 1/2 hour. I expect this to create fermentables...

I am planning to make a Heineken clone. It calls for 2 # flaked rice for a 5 gallon batch. Do I just soak that at 180 degrees for 20 minutes, or is there a better (but still easy) way to extract the fermentables?