Search results

Looking to ferment a brown ale this winter, but my basement is about 52 degrees this time of year. Are there any ale yeasts that will slowly chew through a 1.069 brown ale at that temp? I don't mind if I have to keep it down there for the long haul. Just looking for some feedback.

I have done a couple ciders, some with fresh pressed apples, others with juice from the store, and I wanted to do something a little different, and since I love sour beers, I wanted to brew a sour cider. Here's the plan... 5 Gallons of Storebought Apple Cider, no preservatives US-04...

Going to brew this up later today... Its a clean out of some leftover ingredients here and there, and wanted some thoughts on what the hell this could be considered... here it is... FYI, its a 3 gallon batch, because I brew on my little stove in the winter time, and a 3 gallon batch is about all...

I brewed a Wee heavy, and added brett C after the FG had stabilized... what characters can I expect from Brett C?? I was bored, had some oak and brett C, and felt they needed to meet in a wee heavy... it was a belhaven clone.

I am looking at trying some different grains in some beers, and came across Freekeh, and wanted to know if anyone had tried brewing with it. I was thinking of doing a pale ale with some freekeh, some mild hops, and if it does well, maybe do another one with some cardamom and star anise as a nod...

I brewed a beer in honor of my friend who recently passed away. We were supposed to brew a beer together before he passed away of cancer, and he loved malty beers, and was of Scottish decent, so I brewed a Belhaven Wee Heavy Clone but added some maple syrup and oats and hit it with brett C in...

I have a brown ale that I fermented with Roesalare smack pack. the OG was 1.058, and spent two months on the yeast cake, then I racked to the secondary with 1.00 oz medium toast french oak that I soaked in some blueberry wine that I had made a few years back. I just pitched the cubes, non of the...

If I brew a big barleywine, throw it into a secondary for 12 to 24 months, and then add new yeast to bottle it, do i need to use the same yeast I used to brew the beer, or could I add a different strain and try to pick up some different flavors. I don't have any ideas off the top of my head...

Hello everyone. I am a beer lover, drinker, and now brewer. I just cracked my first homemade beer and am loving life. I am extract now, but will get my all grain setup going soon.

I have read about this, and want to try it, as I think it will make a great finishing salt for fish, grilled meats, spice up a salad dressing and definetly go into bread recipes that call for salt. Ingredients 2 lbs maine Sea Salt 1 oz. Fuggle's whole leaf 1 oz. Williamette whole leaf 1...