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You can pick up a couple of gravity points by just mashing a little longer. There's more going on in the mash tun than just converting starch into sugar. A longer mash is more likely to produce a balanced wort. (ratio of maltose to dextrin)

When you package a beer (bottle or keg) you normally add either priming sugar or krausen to the beer to generate fizz. That will normally be done within a week or so. However, it won't raise a head when poured. In my experience, that takes 2 to 3 weeks to happen. The reason is that the CO2...

I found an article on Eisbock which relates well to the production of apple Jack. https://crescentcitybrewtalk.com/the-concentration-of-beer-by-freezing/

I don't mean making a smaller volume beer but a SMALL BEER. A beer with an OG of 1.035 - 1.045 would do the trick. That way, you've got a beer to drink and a starter also.

Just make sure you use your wife's brush head; don't ruin yours.

Some time back I found a ferment regimen for Westmalle Tripel. pitch @ 64f (18c) and let rise to 68f (20c) over 5 - 6 days. secondary 4 weeks @ 46f (8c) The Westmalle dubbel is the same except the secondary is 3 weeks @ 46f (8c).

Using knife blade tips and ice picks usually ends with bandaids for me. When I have to clean our old Teflon tape from threads, I use a Dremel tool with a rotary wire brush.

You might consider brewing a smaller beer first to build a yeast colony. Once the first beer is racked into another vessel for finishing, start your Quad and use the previous yeast cake for the ferment. It's been done this way for years.

Before you dump the Oxy-clean anywhere, remember that the used solution can come in handy in unexpected ways. You can use it to help remove beerstone from kegs and fermenters. It works very well in removing labels from bottles. It cleans glass coffee carafes wonderfully. When it's fully...

The guy at the LHBS is spot on. The Munich 20 will present a super-malty flavor and will easily overpower your recipe. We're not talking about a bunch of money here so proceed with your recipe - as written. Take good notes and keep good records! I once tried to make a Cal Common and added...

Generally, when people speak of California Common, they mean Anchor Steam. While I really enjoy Anchor Steam (and still have a few bottles of it) it isn't necessarily the proper target for the style. Read what I've found through some research: https://crescentcitybrewtalk.com/california-steam-beer/

Prof. A. Fernbach said back in 1922 "Any control of the degree of attenuation should be made during mashing, and not by attempting to adjust matters subsequently." His words have borne true in my experience; I've tried to prove him wrong.

Weevils only add a little protein to the grain bill.

Hold on there Sparky! German Weissbier (Hefeweizen) is almost invariably primed with krausen and lager yeast. There are a number of Belgian yeasts that are well worth propagating from bottle dregs. Yeast Culturing This attachment may help to get you started.

The late, great George Fix was a proponent of an additional rest at 160o for 10 minutes. This helps develop glyco-proteins which are polymers of dextrins and middle to high molecular weight proteins. They promote foam stability. 162o for 20 minutes will do the same thing. I've done this...

Steen's Cane Syrup has been around since 1910. It's in Abbeville which isn't very far from Opelousas. However, just about every community back then had someone with a cane mill powered by a mule. There are still thousands of old cast iron pots that were used for cooking the cane juice into...

Keep in mind that Sucrose (cane sugar) yields 46 ppg while Dextrose (corn sugar) yields about 42 ppg. The sugars in the pineapple syrup are mostly sucrose with some fructose and glucose.

There are a few things that all-grain brewers need to keep in mind. https://crescentcitybrewtalk.com/has-it-got-the-power/

Oxygenation is VERY important. You can get by without it but it will cost you by lengthy and incomplete fermentation. Here's more on the subject. https://crescentcitybrewtalk.com/oxygen-injection-of-wort/

https://crescentcitybrewtalk.com/has-it-got-the-power/