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How often do you taste your beer? I usually start tasting it after first two days of fermentation are gone. First glasses are really little ones, as it tastes veery greeny, but the more days passes, the more I drink it... Last week I brewed my first all grain with hop, and in this days I...

Today I started a 3 liters experimental batch of mead. I used local honey and as yeast I pitched a C. cerevisiae strain, called "narbonne", that was suggested me by a professional winemaker. OG is 1055, so I hope to reach a good abv. I'll keep you update.

This is a true newbie question, so be merciful with me! I brewed a Coopers Wheat, and I added dry wheat malt extract, intending obtain a better head and body, but I forgot to add the white sugar at all! Note that the recipe requested it also if you were using dry malt extract. The...

Hi everybody! This spring I made cider, with the following recipe, for a 23 liters batch: 5 kg of granny smith apple 1 kg of white sugar champagne yeast water 4 l of green apple juice, already pastorized. I cut the apples in small pieces, then I hand milled them, till I saw some juice...

Hi! I brewed a batch of that good beer just before summer, it stayed in the primary and unique fermenter for almost two weeks, then I bottle conditioned it. Obviously befor brewing I did all the sanitation job. I started drinking it about one month later,maybe too early for a lager, and it...

Hi! I'm Giovanni, I am 24 year old and I am Italian. Soo I hope you'll be merciful for my ugly english. I've starded brewing and cider making some month ago and I found this site is a great source of tips and tricks! My first batch was cider, the last bottles of it I'm drinking in these...