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Recently my municipality changed my tap water ph from about 7.6 to about 8. (maybe slightly higher) I have never before needed to adjust my mash or sparge water ph. Do I need to reconsider now? 1) I live in the Canadian pacific north west and we have very soft water 2) I usually brew...

Is it my imagination or has the cost of yeast gone up a lot recently?

Can anybody tell me if there is a difference between boiling and steaming rice for sake (not Komi Komi) ? Ifor example: if I take one cup of dry sushi rice and boil it, will it have a different volume than if I did the Traditional steaming? Will this change how many cups to use in the sake recipe?

How do you figure out what your original gravity is, when you are also using whole or crushed fruit?

I have been given a can of Coopers Australian dark ale. It makes 23 litres/5gallons. I usually do smaller batches since I cannot lift 23 kilograms. So I was going to put this beer kit and associated sterile water into two 10L/2.5G fermenters. And I thought, why not try and make 2 flavours...

HA!! we cracked open a bottle of coffee mead that I made in April 2014 last night. When I made it the recipe said it had to age for a long time.... they were right! every 6 months or so we would try it and each time it was very harsh and "ashy". Finally at 6 years it is more mellow and...

I made two batches of wine, both good but not great. I mixed the two and got a great, multi-layered wine. I am interested in making it again. Should I make two separate wines and mix the two or mix all the ingredients and make one wine?

has anyone out there got any experience with spruce or fir tip beer? what is the difference I flavour?

Good evening I have a batch of coffee mead made in 2014 that I have been patiently trying to age into palatability. But I am running out of patience and shelf space. It has been gradually improving, but still tastes like an ashtray. Does anyone know how long is reasonable for a...

Hi I have just started exploring the world of sour beers .. I have made one batch, a sour cream ale which seems good, and wold like to make another (different) batch. What types/flavours of beer are appropriate to sour (specifically lacto souring)? Does it have to be light beers...