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Hello All, No doubt most have tried this already and if not why not :). I took 4 gallon of fresh pressed apples cider and fermented it to 6% then decided to...hey why not dry hop Cascade into it. I added this once the gravity was at 1.010 and let it finish out from three weeks. WOW the flavor...

Hello All, This year in Ontario was a bad year for wild apples but the Fall Pears did very good. I and a buddy of mine decided that it was time to use these Pears and his Elderberry's for wine. Since I have never made Elderberry wine I though heck ya lets give it a go. We pressed 30liters of...

I started this test batch to see how it will turn out. I had already made a mead from the Joe's Ancient Mead recipe a long time ago and it turned out amazing after one year in the bottle. So, I decided to give Apricots a go and see if that will yield the same results. The Stuff: 4 Liter carboy...

Went to the store today and they had Raspberries on sale so I decide to make Mead. Ingredients: 975grams Honey (used UN-pasterized local honey 1 jar=2.145lbs) 680 grams Ripe Raspberries 1/8 Tsp Ammonium Phosphate (Yeast Nutrient) 1 tsp Bread yeast (should die out on the sweeter side)...

Well I just started my next batch using organic honey from a local bee farmer and 500grams Blueberries crushed. This batch will be 18Liters and has a O.G of 1.066. I started with 1/2 tsp yeast nutrient and 1/2 tsp diammonium phosphate in the first 24hrs and again in the second 24hrs and now it...

Hi Everyone, I have been brewing Gluten free beer for most of the time. I also have a Mead recipe I run every two years and wine as per need. I have been looking at Kombucha after I made a home Kimchi recipe. I went to a store and asked to start my home batch and they sent my to a bottle of...

I had been tossing the idea around of testing the theory of two batches mixed together to test the natural enzyme strengths. So..last night I setup a small test. Batch (1) was 40grams of Home Malted Pale Millet held at 55Cel, with a 0.015thou crush on the grain. Using a 2.1/Kg ratio the...

Hello All, I have just experienced the slight taste of Banana in my millet beer as I added my coopers ale yeast to my batch at 32C which the yeast's comfort level is 18-27C just to see what would the beer taste like. The banana taste is a compound that is made up of 1-Isobutyl Acetate and...

Hello follow brew scientists. I'm looking for a formula that will help me to find how much the wort sugar concentrates to after boiling. I thought that at first I could use the start volume and the refract number and then mulitply that by the concentration of the boil off but I must be missing...

Can someone explain what goes on when the yeast break the sugar bonds? I see in my fermenter slow ferment and vigorous and have always wondered why the vigorous one looks like its boiling inside.

I did an experiment last Saturday using a different brewing water that my normal. I used maple sap in place of my tap water. Using 7.6 liters I found that the natural pH of the sap was at 6.0. I next added my Millet grain crushed very fine (course flour) I held the mash at 50C for 25mins then...

Today I tested a single infusion recipe using home malted millet. 420grams of Pale malt 3L 47grams or Carmel 20L Crushed to a course flour. Using 1 liter maple sap at a pH of 6.0 (right out of the tree) to 467grams grain. Dough in at 65Cel (154.4F) for 75mins The picture with the...

Recently I brewed a batch (15Liters) and ran out of Citric acid to adjust my water. So I used ascorbic acid and found that 2 tsp in 23liters did the trick to bring drop the pH of the water to 6.0 from the tap it was 8.0. I'm now waiting on the finish of my bulk aging and did a pH test 4days...

Hello everyone, It been awhile since I have been on mostly due to the fact I'm on a Canadian forum as this one is for the US. I find it hard to get stuff from US so the CA site just works for me. That being said I have been very busy learning mostly about Millet malting and designing recipes to...

Well I learned a thing or two about batch numbers and I kicking myself now. I don't have a wort chiller and that is a problem. I was unable to get the batch temp down so as with my other extract kits I've used in the past added cold water. I went from a 2 Gallon all grain batch and when the temp...

Hello Experienced Team, I have brewed beers and Wine when I was young with my Father and I'm now getting back into it years later on my own. The best thing is this Forum where we can help each other out. Back in the day we had to keep logs on paper and adjust the recipe as we tried it out. Much...