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I have been brewing a few batches now with surprising results. I started along this trail as I have several sociable East European neighbours who spiked my interest in this traditional recipe (going back 1000 years and widespread throughout the East - as common as English Ale was to us Brits.)...

Hi Brew Buddies I am impressed with the lengths that HBs go to ensure proper sanitation in the home gear etc. Its simple cheap and it works. I am sure that members are equally scrupulous about what ingredients they are putting into their Wort. You know what you are doing. The same cannot be...

Elsewhere I have seen member go to ridiculous lengths over sanitary practice - eg using RO or distilled water with a well known sanitizer product (which contains simply Phosphoric acid (a Coke additive) and a common surfactant (dish washing detergent) and selling for $$$$. I can see that rinsing...

Has anyone tried using a 3kg laundry stand alone spin dryer to centrifuge filter finished wort? Perhaps you use a suitable stout plastic bag which can be closed or tied up? - maybe half filled? Does it work? Think Ive seen it used on mash BIAB bags?

Ive been reading about conical ferment vessels $$$$$ and Trub forbid - pressure fermenting $$$$$$$$ - no way José I came across a clear ABS plastic rectangular box tub (used for Pantry storage) - well made with a tight clip lid ca 12"w x 12"l x 15"h good for ca 3gal 15L for $10. A deal...

Reading and old post from 2023 - I didnt realise that some yeasts can be fussy. I dont mean about alc level - yes it has an upper limit I get that. What seems to be the case with commercial yeasts (nothing seems to affect standard bread yeast btw) is that they need the right starting...

After mashing your raise the temp to 180F to kill of the enzyme (denatured). You have then filtered off the grains and stuff and left with liquid wort. It seems to me counter intuitive to go to a rolling boil for another hour? Surely doesnt this start to boil off those delicate flavours etc...

Member used a sachet of ketchup (Burger King IIRC) as an aid to preparing a starter yeast culture? Why would this be done? Does it have special extra nutrient value? Mystery to me but then all kinds of strange things get put to fermentation I read about a nutcase who went foraging along a...

Hi Brew bros I was browsing some early history of brewing (ukwise). BTW the official word is that Ale was first brewed from various wild/ bakers/honey yeasts and was a relatively low ABV 3-4% so it brewed out quickly in a matter of days given 70F comfort (or sunshine), but it was fragile and...

Hi brewers, Im new on here but not new to home brew. I am looking for advice/links on successful use of fresh ginger root FWIW I managed to source some ginger root £5/kg from Tesco (yes of all places?) but otherwise found it expensive on EB >£10/kg etc I wanted to make Ginger juice at first as...