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I noticed a lot of folks put fruit in the secondary after their beer is already beer. I also noticed that most recipes in "Extreme Homebrewing" (Sam Calagione) have a fruit addition just after the boil when the wort reaches 77 Celsius to both sterilize and...for some other reason too, I'm...

If it's -25celcius outside I would think that the microorganisms in the air are quite limited. So why don't I just cool my wort outside? It'll be way faster then inside instead of having it cool for a long time in my bacteria filled home. I could make a little hole in the snow and sit it...

According to what I've read about Internet research ethics...anything that is posted publicly online is reasonable fodder for a study. Which technically means anything posted here could be used in a research study and pass an ethics board without any of us knowing. I wonder what a qualitative...

So I've at times had allergic reactions to beer and I couldn't find a thread here that addressed the topic (I did end up finding some after more extensive searching)... Symptoms: Runny nose, coughing, lung congestion (like asthma) So today I drank a St. Peters Winter Ale, Faxe Strong Beer...

Hey, I posted before but perhaps my title wasn't catchy enough. I'm doing a Cranberry Raspberry Ale...I stirred the fruit into 170F water at the end of my boil. Now it's in the primary bubbling like mad. Then I was reading that you should put those types of berries in the secondary, not the...

I was trying my first "non-kit" recipe because I keep throwing weird things in the kits and it always just tastes like the kit beer with a little....whatever. Anyways, I adapted a Sour Cherry Ale recipe because I have 200g of cranberries and 600 g of raspberries (both frozen whole fruit) and...