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Hi guys, I recently lost my stopper and been looking for a new one. Several minutes into my search for buying a new one, I am startled with three kinds of different stoppers that are available. They are rubber, silicone and cellulose stoppers. Is there any difference between them in oxygen...

You were right. The poppings started when I increased the oven temp rapidly. I tried to do it in slower manner and no poppings happened. The slower way allowed the moisture to escape I guess.

Hi everyone, I have a pale malt and wanted to roast some of it to have amber malt and copper malt. I set the oven to 350 fahrenheit and closed the door and opened the heater. Before the oven could reach 350 degrees, the malt started popping like popcorn. So a lot of questions appeared. 1) I...

I did not know that was an out of date information. I will make a wort then. Thanks for the help. Another question that just popped up: if I find a maltose solution or a pure extract, can I use it as written in palmers book? I thought it was for a starter, what is "proofing" anyway?

Yes it is really hard to find DME. What is the reason behind not recommending sugar?

Thanks for the quick answer. No not that. Rehydrating it first and adding sugar solution. I saw it in How to Brew by John Palmer. As stated in the book, the sugar does the same thing as DME or wort, helping the yeast to reproduce. Is it possible with just sugar, the yeast will be able to...

Hi guys, I want to harvest yeast from a commercial beer that is unfiltered however I have a question. Is it possible to harvest yeast from a commercial beer without making a liquid yeast starter with wort. Can't I just do a starter for the harvested yeast as I would to a dry yeast? I don't have...

I know that it might not give a desired result but after all it will be beer at the end. I know that yeasts come in all sorts for different kinds of beer, I just wanted to try what happened with the ones that I bought from a cooking shop. How different will it be, we will see.

The thing is I am using standard yeast from a cooking shop. I don't know how it is going to turn out but it is saccharomyces cerevisiae (ale yeast) so it should not turn out that bad.

Can I overcome this problem without adding cooled wort but instead cooling it with ice packs or fridge maybe?

So I have re-hydrated 2 packets of dry yeast. I have put 1 cup of boiled water at 35 degrees Celsius into a sanitized jar and added the yeast. Covered it with film and after 15 minutes added 1 tablespoon of sugar that was boiled in a small amount of water. After 30 minutes there is foaming...

I just used a 10 gram packet of ale yeast from a kit. I did not use a starter at all. Yes, my incline on the issue is that the space caused the delay. Just making sure if there is any other possibility. And do you guys have any methods to understand whether the fermentation has started or not...

Hi guys, I have done an all grain blonde ale batch that turned out to be less than I thought. The wort is approximately 3 liters and I had put it into a 5 liter fermenter bucket. It has now been 36 hours and no bubbling or what so ever can be seen in the airlock. Does this mean that my yeast is...

Hi guys, I have freshly gathered hops from a farm nearby, a packet of hops which is used to make some kind of hops tea and the last one being dried hops. The pictures below are respectively arranged to give you a better idea what I'm talking about. My question is that can I use all of them, not...

Thanks again guys. I am doing an all-grain batch but I do not aim for a specific gravity because I am doing a recipe that doesn't have a final gravity specified. The heaviness or the lightness of the body is entirely dependent on the water additions in this recipe. I am just trying to figure...

I did some basic calculation. So when mashing the ratio is 1-1.5 quarts of water per pound of grain, after sparging this number rises to 2.33 quarts per pound. So if I am not going to sparge, I should put 2.33 quarts per pound of grist at the beginning of mashing. A question I have now is what...

Hi guys, I have a kilogram of malt and I am going to do an all-grain brewing but I couldn't find information about water quantities for mashing and boiling. What is the recommended amount of water per kg/pound of malt when mashing? And also, what is the recommended amount of water to add before...

Hi everyone, I have some dried hops available, so I curiously wonder if there is a difference between dried and fresh hops addition to the wort in the aspect of AAUs and bitterness.

Thanks for the answers. I have Saaz and Brewers Gold hops available. Any suggestions for hopping procedure?

Hi guys, I am trying to brew my first all grain batch and was looking for recipes with only pale malt but couldn't find any. If you know one, please tell me so that I can start brewing. Thanks.