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I'm brewing with kveik for the first time, and while I'm not trying to strictly follow any traditional formula, I was wondering about what typical carbonation levels are for kveik. My understanding is that the Norwegian farmhouse style tends to be pretty low carbonation, or even still. Is there...

I found some cheap ($4/gal) juice at Jewel/Osco that claimed to have only "unfiltered apple juice" in it... it was pasteurized. I'd try a bunch of this for cider, but I'm a little suspicious that it actually has preservatives that will inhibit the yeast... it's out on a shelf rather than...

This idea came to me after using bottle dregs to harvest a few batches of beer: rather than using a sanitized mason jar and a different process on bottling day, why not just reserve one bottle that is intended to be filled with the bottom of the barrel and have a lot of sediment with it? If you...

I have a kettle soured batch fermenting right now and would like to harvest the yeast (Belle Saison) to save a few bucks for my next batch. There obviously won't be any lactobacillus left because of the boil, but is there anything to keep in mind when harvesting from a kettle soured batch? Will...

This morning I read this blog post from Alarmist Brewing about an unfortunate misstep in a batch of canned beer that they sent out... basically they brewed 20 bbl on each of two days to fill a 40 bbl fermenter but oxygenated the second brew day's wort before putting it in and now the whole batch...

Thanks for the reassurance, all! Silly I know, thanks for responding anyway. If I die of botulism I'll be sure to have my next of kin report back. :)

Alright, so I'm one of *those* homebrewers who jumps onto the forums every few months to reassure myself that I will not, in fact, get botulism from what I'm making. So I've read those threads, and this is another one. Please advise/reassure so that I and future hypochondriacs can get back to...

Just for the sake of anyone who might be brewing with smoked malt down the road... it's been two weeks and I just added oak chips, so I pulled off a bit of the beer to try. It definitely has smoke flavor still. Either only the aroma died down some during the boil (although my wife could clearly...

No, unfortunately... that would have helped. It was a long night of brewing and my mind was on getting it done and moving on. I figured though that smoke aroma of all things would be detectable and a good enough indicator of the smokiness, but maybe not necessarily?

I brewed a batch the other day with smoked malt at about 17% of the grain bill (not sure whether it was Weyermann or Briess as I didn't realize my LHBS carried both until after I threw away my receipt... definitely wasn't peated though). I wasn't going for full-on rauchbier, but wanted some...

I usually make cider from store-bought juice (Simply Apple, Whole Foods brand, etc.), and want to try making it from apples... at the moment I have easy access to apples that are free but unfortunately surely sprayed with all manner of pesticides (they're large shipments for catering purposes)...