Search results

I have a strange question. I tend to get my extract kits days (or even weeks) before I have time to brew them. The problem is that my specialty grains come already ground so they often go stale. Anyone every tried steeping and then refrigerating the wort days before brewing the actual batch?

I'm making a batch of hard cider from juice that was pressed locally and frozen, but never pasteurized. I want to hear what people think about Camden tablets vs. pasteurizing (160 degrees for 15 mins or so) before adding yeast.

I extract brew with specialty grains and I have a tendency to save all my extras. Is there any way to tell if grain or hops are too old? I always seal them well and put them in the fridge/freezer, I just don’t know how to tell if they’re past their prime. Any thoughts?

I recently purchased a 36 qt. aluminum turkey fryer. So, I have enough room to boil all 5 gallons of wort. Is it better to boil all 5 gallons or boil only 3 and add water at the end?

I've been extract brewing for almost 2 years now. I always use a bucket for primary for about a week and a glass carboy for a secondary for 2 weeks or so, depending on the beer. Then I prime with a corn sugar before I bottle. My question is, how long do you guys usually expect a brew to be...

so, i'm about to brew an Imperial Stout that has a whole lotta malt in it. I need a super high yeast count. Is it possible to make a 2 gallon starter? What I was thinking was that I would take a portion of the DME the recipe calls for and use it to make a starter a week or so before I...