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Hello, I am researching and creating a PM or AG rauchbier recipe. I read that step mashing as opposed to single infusion mash works better for the Rachbier ingredients. Has anyone tried to make rauchbier? how much smoked grain vs. non-smoked grain? have any pointers? I am looking for a...

Hello Wildseedgrrrl and Welcome! This site is a great place to learn. Your thread hit home because I have completed about 10 batches of extract and partial mash and now am converting and building equipment for all-grain. Half of my knowledge came from the Joy of Hombrewing, Palmers...

Thanks for the info. Seems like the only downside with a bucket is not being able to watch the fermentation. Due to the cost of glass carboys i'll probably keep using buckets to save some cheese. I thought maybe the plastic could eventually leach into my beer, but maybe not. is this possible...

Hello fellow brewers! Greetings and Salutations all around!:mug: Truth be told I'm any Eastern Shore, MD boy but work, friends and adventure have brought me closer to the Appalachian Foothills where I discovered brewing. I have about 10 batches of extract w/ specialty grain and partial mashes...

i use homebrew HDPE plastic buckets to brew in and after a while of joyous experimenting in the brew arts this afternoon i find myself researching buying more cheap HDPE plastic buckets on the internet, because all of the ones I own are in use. Should I spend my money on a load of buckets like...

the temp of the wort/beer during fermentation is what's important. usually the temp of the room = the temp of the wort/beer. if your in the 70's and brewing an ale your good to go. my house is between 70 and 75 and there have been no issues. going into and past the 80's gets problematic, the...

nice analogy JLem... you're better using malt syrup (flour) and adding your own hops to taste than using cans of hopped malt (boxed cake). you can select your own hops for the appropriate style or your palate instead of using the already hopped malt (boxed cake or Munton home beer making)

I use a secondary most of the time. It only takes a few minutes and it’s a great place to add extra hops or fruit/spices. I read and hear it does good things for clarity and, more importantly, flavor because your giving your beer time to finish fermenting in a fresh container, off the collected...

Lactose is sugar made from milk and is non-fermentable. It is added during boiling or in the secondary to sweeten whatever you’re making. I made an extract cocoa porter and added 2 pounds of lactose to the secondary to give it a sweeter taste. It's one of the only sugars that will NOT ferment...