Search results

What are you mashing in? Is it a cooler, BIAB, or other? What size batch and how much grain and water? Did you take the temp right before adding your grain and immediately after stirring? As previously mentioned, your mash temp should have settled in or near the 150's if your strike temp was...

I know you're asking about dry options, but have you considered ordering a liquid strain when temperatures in Texas aren't too high and making a big starter to keep in the fridge for later use? There's also yeast slanting or glycerin storage techniques, but that might be more effort than...

You can make a 2.5 gallon batch in your 3 gal carboy. No secondary required. I'm not an expert on cider but I make 2.5 gallon batches pretty often. My recipe is as follows: 24 oz. apple juice concentrate ~ 2.25 gallons apple juice Nottingham - I prefer notty to champagne or wine yeasts, I...

Hi All, A friend of mine was reminiscing over a study abroad he completed in Africa a few years ago and he spoke highly of the Nigerian Guinness Foreign Extra Stout which he drank while there. The African version is apparently different from the Foreign Extra that is available in the US or...