huckdavidson

...and don't forget to ferment in large rubbermaid tubs and drink by the dipped pitcherfull.

An interesting character, sort of whimsically non-sensical. He would often respond with YouTube videos that he associated with the post...

275 ppm sulfate is actually pretty standard for anything British. Looking at the ingredients, I'd say it's a British beer!

RO filters strip > 90% of the calcium and magnesium in addition to other trace elements and ions such as Cl, SO4, Na, etc.... 1.)...

When off flavors from oxidation take hold. After 2-3 months (8-12 weeks) of warm and/or cold conditioning, sampling once or twice a...

From: https://www.crystalsugar.com/sugar/how-we-make-sugar/ Cidery taste comes from a yeast by-product called acetyldehyde which...

Time, you ain't friend of mine. Unless you brew beer. If it's only been four weeks, give it at least another two weeks cold...

What contaminants are present in "cane sugar" or "beet sugar" that cause off-flavors?

The Coleman 48 qt coolers were very popular for batch sparging. AFAIK, they no longer come with a drain which is a shame as it was easy...

You'll have to at least do some research to figure out which ones you're interested in and then ask more questions about those to narrow...

Has anyone successfully made Appenzeller cheese? What were the ingredients to your rub (if you care to share)? Has anyone tried just...

4 lbs of either (Briess Pilsen DME) or (Muntons Extra Light DME) 2 lbs of Corn Syrup (Golden Barrel or any brand w/o vanilla) 1+ ml of...

Chapter 15 - Types of Malt - in the book Malts and Malting by Dennis E. Briggs gives various bits of information for different types of...

After a thorough dough in (stir for at least 5-10min to make all grain are wetted), let the mash sit for 10 mins, then slowly start...

If excess alkalinity with respect to the average of the DI pH of the grains being steeped has been neutralized the volume of water used...