attentuation

In the last 3 years, I've had a really significant jump in the quality of my beers, and I've attributed it primarily to great yeast health and viability. As the saying goes, brewers make wort, yeast make beer. There's a crazy amount of information out there about yeast health and starters, and...

Hi there, relatively new brewer but experienced cook and fermentation enthusiast. I'm doing BIAB and I've got a 35L Klarstein kettle with a built in thermometer, which seems to have kicked the bucket much sooner than it should have. This is something I noticed in my last brew when the...

Hello Everyone, I was hoping that someone could help me out. I've been brewing for 15+ years now. I would consider myself an advanced brewer. But I am stumped right now. My last (4X) batches, have been stuck at 1.020. current batch 10 Gallon My current batch: Hazy IPA 25lbs of Briess 2row...

My friend and I brewed a barleywine with that went from 1.110 to 1.014 in 4 days!!! What can I say...I make good starters...anyways, it's still fermenting and I really don't want it to drop any further as its already a bit drier than i wanted it to be. We mashed at 150 so I'm really surprise...