I'm sitting here drinking a basic pale ale that I made - I made 3 ten gallon batches of the same recipe to experiment a bit, this is batch #2
This one has a real earthy note to it and I'm wondering if it is because I cold crashed in the primary fermenter for a week before I...
I'm telling a friend how to make a cheap apple wine - I can't remember at what temp I sanitized my sugar or for how long
I want to say 170 for 20min? Does that sound right?
I was told not to bring it to a boil because I would make a syrup
We just bought a 23-quart pressure caner/cooker for canning stews and such
I would love to hear everyone's ideas for ways it could be used in the brew house
Like maybe canning wort for yeast starters?