Alan Reginato

I just brewed a grisette, which is in the saison family. I used Saaz at 60 and at 5 minutes. For my lagers, when using it, I normally...

I have not brewed since 2020. My wife was diagnosed as gluten intolerant... tried gluten free brewing...meh.. so i just gave it up. Long...

Sharing the recipe for this, having kicked the keg in record time. I grew up in a pretty small village (circa 1200 people) in the...

I've noticed this differences in my batches. All WP additions are great at short runs. A couple of months later and the flavour...

Traditionally Saaz used in Pilsners brewed in the Czech Republic would be loaded into the beginning of the boil or FW then another...

For getting reliable results (and bitterness), I’ve personally moved away from flameout additions and towards ~10 minute and hop-stand...

You could buy yourself Scott Janishs book, I think it's called "the new ipa". He covers in depth there which hop characteristic needs...

One takeaway for me from that book was that herbal flavours come through with 60 min full boil additions as well, so there's not so much...

+1 Conventional European (specifically, German and Czech) lagers use noble hops for bittering and few, if any, late kettle additions...

I usually use Saaz and other in nobels when I'm going for a more traditional lager. Often I put them in for 30 min boil w a base hop...

So, this was my experience at the end of the day. I followed the recipe to a T and fermented at 95F for 7 days. I get strong orange peel...

Hi there! A small introduction here. I kinda didn't love so much that citrus/fruit/bitter combo that everybody seems to be turn on with...

Not sure what, if any, the process differences are between making a candy syrup and making invert syrups but thought this was...

Except for the acid column, that guy, Ryan, made candy syrup. For that you need a nitrogen source, a higher pH (adding bakin soda or...

Anyone has data about small yeast packages selling? I think it's the most reliable indicator.