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I've got this bag of Bairds Medium Crystal, but it doesn't have husks, should it? It seems crunchier and less sweet than a base malt. I'm wondering if there might have been a packaging issue or if this all tracks, thought?

In the past, my fruited sours have mostly been made with l. plantarum pitched 12-24 hours after sac, with souring halted using a hop tea addition after about 1 week. I then use whole fruit or juice after the beer reaches terminal gravity and wait for the following refermentation to finish before...

I am looking to make a "portable" keezer/cooler hybrid. My goal is to keep two kegs cold for 2-5 days w/o electricity. Without going into all the details, I am trying to figure the best way to make a receptacle for the corny kegs. They need to have okay thermal transfer and be able to support...

Hi all, I'm pretty new to brewing sours. My first was a kettle sour with sour cherry juice, and my second is another kettle sour with Sach and Brett, split in 2 seperate fermentors for experimentation. I stockpiled some frozen sour cherries, raspberries and pluots for my current and future...

Back on 8/9/21, I made a bulk batch of 1.040 SG starter wort using Briess Pilsner DME purchased 5/26/21. I poured the boiling starter wort into sanitized jars and let them cool/seal. 8 jars in total and all of them sealed fine. I did however notice each jar had what appeared to be break material...