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Hello fellow brewers, I am planning a recipe for a Baltic Porter or Robust Porter (I have not yet build up a grain bill, but I intend to mash in at the best alpha amylase activity 158-161ish) I plan on fermenting it with a London Ale yeast strain for two-three weeks for byproduct clean up, then...

Hi everyone, I have used 5.2 pH stabilizer (I believe 5 star product) for a couple of all grain batches and the results are good (I still use a bit of salt additions to bring up good enzyme activity and yeast fermentation). My question is, what's in this product of 5.2 pH stabilizer? To my...

Hi Homebrew forum, Havent bee here in a while but I'm back :rockin: I just ordered my ingredients to build up my next batch of beer (IPA) Now, I want to add some spices and I came across this yellow curry paste (Mae Ploy, product of Thailand) that is free of preservatives and is yellow to...

Hi, I am brewing a batch of a somewhat high gravity wort (1.056) that I aerated by pouring back and forward 6 times, however it's been 2 weeks and the apparent attenuation is 25% :mad: My questions are: 1. How much oxygen is enough for higher gravity worts (in ppm) 2. How do I achieve...

Hi everyone at Homebrew talk, I'm new to this chat forum and I am eager to learn as much as possible :ban: I have read in part of aforum posted here about an aztec drink called pulque. The recipe came out a sometime ago in a issue of BYO, and curiosity got the best of me since I remember trying...