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I malted my own quinoa a while back, and held it in the oven at 60 degrees C for a few hours. It now smells like coffee and chocolate, and we will be using it like a crystal malt of sorts. I will be toasting oats according to the directions here today or tomorrow...

I've seen a lot of posts about D-47 in temps that are too warm, but can't for the life of me find one on temps that are too low. We started our first mead attempt on Wednesday. It's at my fiancee's aunt's house. She keeps her house at 19 degrees, so we figured we were in business. I checked on...

I have a Coleman 50 Qt cooler (not the extreme model). I want to convert it to a mash tun but don't know which parts to get. This looks fairly simple, but I'm not sure which sizes are proper for the barb size and for the bulkhead. Does anyone here know which fit would be right for my...

My extract syrup says it is 72-75% fermentable. Nottingham I hear has around 85% attenuation. I would like my beer to get high attenuation. Would Nottingham rather than US-05 increase my attenuation over 75%, or (as I am guessing) is that not possible as long as I use this syrup? Thanks.

I tried malting and kilning some quinoa crystal malt this week, and while the product appears to have turned out well, the smell was just horrid. I would love to try an all grain quinoa beer, but don't want to malt all 10+ pounds to do it. I was thinking, couldn't I just cook the grains...

If I do BIAB with a 10 gallon cooler, do I even need to convert the cooler into a mash tun, changing the valve and such?

Does anyone know of any ingredients, processes, tricks and such to try an add a malty flavor to a gluten free beer?

The beer has been on the trub for 4 weeks. It is juuust starting to clear but hasn't quite cleared yet. But from what I understand, after 4 weeks you want to take it off the trub or bad flavors can result. Secondary fermentation is not an option with our currently available equipment...

It's our first time attempting a brew and we weren't thinking ahead. We needed a closet to put our beer in, and thought, "why not here? It's dark, will stay undisturbed." The shelves aren't removable, and there's probably only an inch or so of space between the top of the airlock and the shelf...

Never homebrewed before. Been reading. My partner has celiacs, so we have to do this gluten free. Wanted to try this recipe and wouldn't mind getting advice, tips, suggestions, etc. Steep toasted buckwheat in water at around 160 degrees F for 30 minutes before removing, then doing the...

Hello from Montreal. I'm a 'Murikan living in Quebec while I attend university. My partner has celiacs but loves beer, so we're looking to try brewing our own. We're total newbies, so any and all friendly advice and criticism will always be welcome. In advance, thanks.