Search results

so i got lazy last week and never brewed even though i made a starter. its about a quart and a half, and its been sitting out for almost a week and a half now, is it still good or would i be better to just get another vial for this afternoons brew.

how fermentable is this? can it be substituted for a large portion of your base grist? or would that be akin to using tons of biscuit/victory malt? gracias

im planning on brewing a traditional saison this week which is highly attenuated (1.004 - 1.008). i plan on mashing at about 145F for max fermentability, and pitching a huge starter. none the less i want to take precautions to hit my FG. ive heard of adding beano to help break down the higher...

when i treat my water i will usually get a large water salt residue on the bottom of my liquor kettle. does boiling the water when you add treatments help the salts fully dissolve? also what would be the pro's and cons of just mashing with regular water ( for a stable PH) and then adding...

I brewed a bitter today and ended up with a ton of grain sediment in my kettle. my question is 2 fold. how did this happen? the recipe was 10 LBS 2row and about .5 LBS crystal. mashed at 149 degrees, recirculated the first to gallons. i allowed adequate time for the filter bed to...