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With Halloween approaching, it's a good time remember that brewing was women's business until men (through the Church) decided to take it over by starting a literal witch hunt. All the modern imagery associated with witches come for medieval ale wives: - A big bubbling cauldron, that foams a...

I would go around 70%. It's not a big deal if you go higher or lower (it will obviously change the predicted ABV, but that's likely not a big deal If you are going to go the route of water adjustment (a pretty adavanced technique, but it is apparently important for NEIPA), I would suggest...

Process seems ok, but a few questions - what efficiency did you enter in Beersmith? You're doing a no-sparge BIAB, so efficiency may be on the low side - Do you know your water profile before adding anything? You can't just add gypsum, chloride and lactic acid without knowing what your base...

In the end, though, you hunch was right, but it doesn't change the calculation by 10 gravity points (well, it changes the real gravity by something like that, but then you can't use that revised gravity in the usual ABV calculation - the factor doesn't work amymore). You simply have to use the...

Your questioning made me research this... Take a look at this article: https://byo.com/hops/item/408-calculating-alcohol-content-attenuation-extract-and-calories-advanced-homebrewing Your thinking is right, but the math is not the same. Apparently, Balling made the correct formula. And...

At the best craft beer store in my city (Aylmer, Qc), I was looking for a specific brand of Gluten-free beer for my celiac girlfriend. The salesman asks me: "Is she celiac, or intelorant? If she's only intolerant, she can have Sapporo. It's brewed with rice. There's no barley in it, so there is...

What I find is that I am less easily "impressed" by commercial beers: some beers that I thought were awesome before I started homebrewing are now somewhat underwhelming (lack of flavor, out of balance, or just "meh"). On the other hand, when I am impressed by a beer (be it macro, craft or home...

I bought my Grainfather yesterday! I have a question. This may have been answered somewhere in the thread, but a search didn't yield the result I wanted. Let's say you wanted to add dark grain (or anything else, really, like candi syrup), late in the mash, or at "vorlauf", how would you...

IMHO, there's a weird obsession to try to turn around beer as quickly as possible. I'm as impatient as any other guy, and if the sample is stable and tastes good after 10 days, I often call it a day and carbonate, but you can't judge a beer after burst carbonation in 1-2 days. In my little...

What's the grain bill and hop schedule? I had done an Irish Red Ale that didn't taste very good at kegging time, but improved significantly and is no excellent 4 weeks after kegging.

Some of you are funny... I'm as anti-big corporation as the next guy (probably more so than the next guy, actually), but those who vow not to buy from a "bought-out" company, and who are blaming the "greedy owners" who are only in it for the money (as opposed to the "general good of craft beer...

Like drgonzo2k2, a significant drop in gravity reading ALWAYS happen when cold crashing. I don't understand why the development team insists that temperature has no effect on the gravity measurement, as it certainly does in practice. Every single time. So basically, this little gadget cannot...

Just a quick update: after adding nutrients two days ago (and aerating/degassing for a few days), I took a small sample yesterday and it came out just under 10 Brix. So it's coming along. According to online calculators, that would mean somwhere around 1.025 (from 1.061). I have no idea how...

I'm putting this in "mead", even though it's not technically mead, as I believe it is likely a similar process. My parents have a small home sugar shack (about 100 maple trees tapped). A few weeks ago, at the end of this season, there was some leftover maple sap, and with my BIL, we decided...

The Canadian Ale I brewed a few months ago turned out very well (it's a variation on the Centennial blonde, changing the hop schedule): https://www.homebrewtalk.com/showthread.php?t=599129 I have on tap right now a slight variation of it, that includes Honey malt and Citra (whirlpool). I...

Somehow, since I started homebrewing I became "less" of a beer-snob: I've come to the realization that beer has been made for thousands of years, with so many ingredients, using diverses processes, that suited the time and place. And I also realized that it takes tremendous skills to brew a...

I do something similar (in a biab setup), but I simply top up with cold water (treated with Campden tablets). Never had a problem. Compared to adding to hot wort, it speeds up the cooling process, and it avoids excessive hot side aeration (I know, is HSA actually a thing or not, etc., but why...

OK, here's what I think is a bit of a "contrarian" opinion: I have yet to taste a Pale Ale that I really liked (commercial or homebrewed). I really enjoy a crisp Blonde Ale or Lager, a malty Amber or Irish Red Ale, and a bitter and hoppy IPA, but I always find the Pale Ale kind of uninteresting...

I also brewed a Maris Otter / Centennial smash (no dry hop) a few months ago. I was bottling at the time. Mine wasn't "grassy", but there was a weird harshness that I wasn't able to really understand. After 2-3 weeks of conditioning (in bottles, at room temperature of about 62), it really got...

When you look back at history, I find it somewhat sad that the "renaissance" of homebrewing is mainly a "man's" thing. Prior to the Industrial Revolution, homebrewing was very common, it was mainly a "woman's" thing. I found out recently that the whole Witch imagery that is so familiar to us at...