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i know wine yeast stays in constant suspension rather then a top or bottom fermenting beer yeast. i have been making wine for a while now and always hydrated my yeast the day of fermentation and pitch it within an hour once it is within 10 degrees of my must. I started brewing beer a few years...

Hi guys ive been all grain brewing for a few years now and still learn new things constantly. lately i feel like my pal ales are lacking body or mouthfeel. just a little too lite for my liking. i was wondering if anyone has tips for how to increase the body. the beer always has great flavor...

I know this is a far out thought but hey its fermentable and hopefully comes out nice. I was thinking the other day about making an apple wine but somewhere along my thoughts i came up with this ... Juice up about 45-50 pounds of apples and add juice to boil kettle. in kettle i was going to...

i want to start getting more advanced with my all grain brews and i know balancing PH is huge for healthy fermentation. i just purchased some test strips and lactic acid, i currently use calcium chloride to stabilize tap water but am concerned about my mash ph. i known it all depends on what...

just brewed my first lager few days ago i put 1 whirlflock tablet in and 1 tsp of fermax yeast nutrient in last 15 min of boil. also made a yeast starter 32 hours before and wort took right off. my question now is, it is in the fermentation chamber (fridge) set to 50 degrees and been bubbling...

i recently purchased some amylase enzyme boosters with hopes to help with mash efficiency. i am a commercial wine maker and we use alot of peptic enzyme to help break down fruit tannin's and am curious if anyone has use these before for brewing. i was planning on adding 1 tbsp during first...

brewing my first lager this friday and had a few questions and am open to any tips as well. i plan on doing a 5 gal all grain brew. with 8 pounds of 2 row pale malt, 2 pounds rye, 1smoked cherry wheat malt, half pound crystal10 and half pound crystal40 =12 pounds total. is there any need to...

just curious on peoples feedback regarding brewing with a refractometer to check brix levels throught boil. how often should i be checking , is there any need to check brix during starch conversion and what are some good ballpark numbers to go off

Hi just have a question for those who track mash efficiency and brix levels to determine completion of starch conversion. I recently purchased a refractometer to start advancing my homebrews. I am very curious what degree of brix is considered optimal during multiple mash rests?