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So, when you batch sparge, do you just drain all the way, then add 185F water, stir, let sit for 10-15 minutes, and sparge again? That simple?

I have a question about one thing. I was under the impression that you do not want any water at a temperature higher than 169 touching your grain to avoid tannins from the hulls. However, I have read in this post to use water over 185, and some other posts with people using 190-200 degree...

I have some WLP002 English Ale yeast at home that I washed from a Summit Winter Ale clone that I made. It looks like this yeast compared to an Irish yeast are close from the profiles I have read... Can anyone comment on using WLP002 instead of an Irish Ale yeast when making a Guinness...

PS: flabyboy, I'm from Dover!

I posted a Hard Lemonade All-Grain idea on a different thread, let me know what everyone thinks: https://www.homebrewtalk.com/f39/hard-lemonade-recipe-idea-thoughts-210600/

No one has yet to know (or even speculate) what it would taste like... that's what I'm looking for. I'm already in my experimental stages of brewing.

I did a little research about hard lemonade, and all of them talk about using sugar, lemonade concentrated and wine yeast... what about this? 5-Gallon Batch - ALL GRAIN: 12 lbs 2-row pale malt 2 lbs torrified wheat 24 lemons (juiced) 2 pounds of Lactose No Hops, and since you don't...

My wife HATES the bitterness and taste of hops... she can't even stand the smell of an IPA. Like me, she is intruiged about all the different things you can do with homebrewing, so without wasting a batch (time and money) I'm curious if anyone has ever made a beer with no hops? What did it...

It seems to me that you kind of need to do this the opposite... let the yeast settle out first, and dump off the trub. I'm having the same problem and it looks like that there is layer of trub on top of my yeast in my fridge. I'm debating either just leaving it and dumping it off before I...

I recently used a vial of White Labs WLP002 English Ale yeast in a Summit Winter Ale Clone that I made. I pitched the yeast directly into my primary (no starter) and it worked just fine. I was a little worried, because the yeast was very chunky (almost like cottage cheese) no matter how much I...