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Anyone here uses Braumeister and can share mash efficiecy specially in high gravity mash? Also, anyone has a detailed specs sheet? Thank you

Hey all, In the whiskey industry almost all prestigious distilleries will curse you if you say "steel" more than once. Copper seems to be the holy grail in the industry. Some will even claim that you cannot make good whiskey using steel. When it comes to beer, however, copper becomes an...

Glass is probably the material which comes to mind when thinking of "aging beer" or any kind of drink ... I want to age beer for 6-12 months without having to worry about material de-composition, off tastes and health hazards... I don't have too many choices if I want to age whole batches...

Someone who knows a thing or two about wine told me that beer doesn't age that well (like wine does) and has a short shelf life... A blog post of a nano brewery also confirms that and claims a three month shelf life ... but this is a bit puzzling for me. Some belgian beers age very...

I live by the rules, never throw food, you can always make something good out of it. And if it's beer, no one wants to see their hours of hard work and weeks of anticipation in the sink if they can help it (or drink it :drunk:). Can we have a sticky / wiki for the classics instead of opening...

Hey guys, So this one didn't go all well from the start... low efficiency, not enough hops for boiling. Yes, I admit, I needed to get rid of my old raw materials to make a new purchase. The FG is 1.014 (starting 1.060) and it tastes nice, a bit sweet, but nice sweet (I think it's the...

Hey all, I had it with bottles. A lot of work and I usually drink a couple a day :mug: leaving me with a lot of dishes :mad:. So time to start keging: I thought of using 5L (quarter batch for me) or 10L (half batch) kegs. I will ferment using a bucket then move to keg for natural...

After 25 days in the main fermeter, I have decided to bottle the beer. The last 14 days the FG in the main fermenter was 1.01 and the beer was hazy. I have added 100gr of corn sugar to the 20 L batch (0.5 L distilled water, blasted in the microwave + sugar added to fermenter with very gentle...

My First beer had been brewing for two weeks now. SG: 1.061 FG1: 1.01(+) (August 15th 2013) FG2: 1.01 (August 18th 2013) Average Temperature was 27c (Yes, hot, that's how it is here!) Yeast T-50 I took two readings with almost 0.005(-) change (I think it's a temperature issue - almost...

Malt seems to have great benefit to breast feeding. And beer is the best source for prime malt. Can anyone suggest a good malt non-alcoholic beer? :mug: :onestar: Why can't I find a forum for non-alcoholic beers on the site?

The bottling process is a well documented one. However, it refers to "normal" bottles 330 - 500 cc (11-18 oz) - or at least this what I understand. I got myself twenty 500cc flip cap bottles = 10 L I figured that I'd usually drink 1-2 bottles of those when alone. But when I have guests I...

Hey guys, So the classic script states: Wort+yeast (beer) to mature in 1st fermenter. Then bottle to carbonate or mature (or move to second fermenter first...). My question as follows: If I have a 1.01 beer which has ruffly the same amount of sugars needed to carbonate a 20L beer to 2.3...

I have learnt a lot reading the articles and threads on cultivating, preserving, freezing yeast (as well as wild yeast!) etc. I can't help not imagine myself "hunting" for a wild yeast strain that would work better than any other strain in the horrid hot weather my beer suffers! However...

Hey all, I have a recipe calling for carapils (Cara-Pils ?!) and Aromatic. Now I know both are specialty malts (or are they?) In my recipe they may less than 10% of the grain bill (and it's an extract-based recipe); however the recipe does not indicate steeping or mashing... I found some...

Hey all, First, I must say that it is a true pleasure joining this forum and reading it. I thank you all for your contribution and for enriching my research on home brewing. I have been reading "The Complete Joy of Homebrewing Third Edition" by Papazian Charlie. In his book, more...