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Hi everyone, I am going to buy a hydrometer however a question presented itself when doing research. What is the suggested range of the hydrometer when brewing beer? There are hydrometers with range of 0.800-0.900, 0.900-1.000, 1.000-1.100 and so on. Which one of these should I buy?

Hi guys, I have been making my own malt at home, but only one kind: base 2 row malt. I was just wondering how to make different kinds of malt like Vienna, Munich, Pilsner, Black Patent, crystal etc. If anyone knows the procedure for making these malts I would appreciate the help.

What I don't understand is, if they contain genetically-same ale yeast how are they different from each other? And also, can I use dry baking yeast for my brew (I checked the package it contains Saccharomyces cerevisiae)?

Hi, I am gathering up items for my first all-grain brew and a question stuck to my mind. Why are there lots of kinds of ale yeast available in the market? Isn't this yeast called "Saccharomyces cerevisiae", a single kind of organism. What I am not understanding is what is difference between...

Just a quick question: Is the grain put into the bag malted grain or regular grain without the husk?

Homebrewing isn't big enough for homebrew shops to open like in the US. I haven't been able to supply my malted grain from a big-seller beer company in Istanbul, because they don't sell it. As you can see, what I am trying to do here is the purest and hardest form of homebrewing I guess :). Of...

I didn't choose to make brewing the hard way, its just that I have no malt extract or even malted barley available to me to make brewing life easier for me:). I just started with just 1 kg because I want to make a really small batch, in case I screw it up. Also, I bought some hops from the...

Thanks for your answers. What I meant when malting the grain with different treatment was roasting them at different temperatures and steeping them for different durations. Why did you say 'that ship has sailed' for partial mash? And is there any other to follow aside from all-grain and partial...

Hi, I am a beginner at the learning stage of brewing. I bought a kg of barley a few week ago and malted it at home. I splitted 1 kg of barley into 10 groups and treated each group differently at some stage of the malting process. My question is, which procedure to follow with the malted...