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I brewed last night and the wort OG (well-stirred) was 1.039 at 85 F (corrected to 1.042). I left the hydrometer sample out and two hours later noticed it had dropped to 1.020 at 72 F. The next morning it was 1.000 at 65 F. Is this normal? Is it just fermenting super fast? It seems like...

Does anyone have any experience malting wheat at home? I have a cheap local source of wheat berries, and as long as it's not rocket science I was hoping to give it a go. In case it matters, the class of wheat is hard red spring and I have access to a western variety called superb and an eastern...

Does anyone have any experience malting wheat at home? I have a cheap local source of wheat berries, and as long as it's not rocket science I was hoping to give it a go. Does the process differ much from malting barley? Should I look into what variety the wheat is or is one kind of wheat as...

This has been discussed a bit before, but I was hoping to get more information about fermentation and lagering temperatures when using nottingham to make a lager. I realize using an ale yeast to make a lager is not the best way to do it, but I'm trying to make use of what's available to me...

Hi all, I'm basically a newbie (a couple of Coopers kits under my belt) and live in a pretty remote part of central Canada with only somewhat of a LHBS (and would rather not order anything right now). I'm trying to take the next step after kits, but only have very limited ingredients. These...