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I am currently on my third AG so I am still relatively new w/r/t this whole process. I brewed an IPA today. 13 lbs crushed grain from LHBS including: 10 2-row pale, 2 munich and 1 crystal. I heated the strike water to about 195-200F and let it sit in my mash tun (an insulated igloo cooler)...

I am new to ALL-GRAIN brewing and have picked up 6 lbs of 2-row pale malt and 1 lb. of 40L crystal malt to make an IPA. I have a series of hopefully simple questions. 1) Does 2-row malted barley require a protein rest? I have read that it does not (but that 6-row does). Would it be better...

What keeps the fermented sugars (alcohol) from being converted into acetic acid (vinegar) when making a hard cider. Background: My friend brought four gallons of fresh pressed apple cider home from NY and so I figured I would do some experimentation. All of the jugs had begun to ferment...

I am relatively new to brewing and have just bottled my first beer. I am now fermenting some store bought, pasteurized (Whole Foods "apple juice") cider. From what reading I have done it appears there is a pretty standard divide between people who either 1) advise that you do NOT leave the...