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I've been thinking that it would be fun to try use these hopping techniques, but with some caramel or roasted grains instead, has anybody been there? BR Jesper, Copenhagen

Hi everybody I am doing a lot of small batches of about 5 liters and to avoid buying a vial of yeast every time i would like to try and maintain a house yeast. My thought is to make a small starter each time and simply take a portion of the fully fermented starter slurry to save for the...

Hi guys I was reading Mitch Steele's IPA book, and i was wondering about some of the fermentation practices in some of the recipes there. For the recipes of Stone's beer it says that when FG is hit, cool to 17 deg. C for 24 hours, dry hop for 36 hours, and then cool to close to freezing...

Hi all I recently tried my luck with brewing a wee heavy beer, and for that i did a caramelization of part of the first runnings (Boiling the first liter down to about 1/4). It smelled and tasted pretty awesome and really made an impact on the wort when i poured it back in with the rest. I...

I remember reading somewhere about a technique of carbonation where you would bottle the beer just before the primary fermentation was done (a couple of points above FG) Has anyone experimented with this?

Hi Guys In the never-ending process of improving my homebrewery i would like some advice on aeration. I have had some problems with my beers finishing a little higher and being a little sweeter than i'd might have hoped for. I have tried a lot of things, with mash temp and PH, and it does...

Hi everyone I have been experimenting with homebrewing for a little while and i have brewed around 8 batches, which all have been quite successful or are in the making towards being that. However all of them have had an OG which was a few points higher than i'd expected. This happens...

Hi everyone I have noticed that in this forum the attenuation is often being related to the hydrometer measurements in the following fashion: Att%=(OG-FG)/(OG-1) but is this a little off due to the alcohol in the finished beer? I'm just wondering what the yeast manufacturers mean when...

This is my first post here in this forum, but i have been reading quite a few post on this forum through my short career as a homebrewer... I have started my first lager beer, as i had the conditions for the fermentation in my cellar this time of year. It has been fermenting for 7 days today...