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Hi folks, been brewing a few years now and tried some different things but I had an interesting request from a friend. How to brew a Renaissance style beer made and consumed in the 14th thru 17th centuries. Scanning through the internet and I've found some things like Gruit that was loaded...

Hi all, got about 8 batches under my belt but this is the first Bavarian Hef. I haven't had a brew so slow to date. Some details on the brew: Bavarian Hef All Grain Wyeast 3068 Weihenstephan I did a 1000ml starter for 36hrs before pitching Brewed and pitched on 5/14/19, today is 5/16/19...

Hi all, So have a question for you kegging experts out there. I’m running a 5 lb Co2 tank with regulator that serves as a master and that feeds a 3 product regulator. The 3 prod reg has individual gauges allowing me to run independent pressures to each of my 3 kegs. With all that said, I set it...

Hi all, I’ve got about 4 batches under my belt, I’ve always seen violent activity in my primary after only a few hrs. But not this time. I only brew Ale thus far and since this one isn’t kicking off I’m scratching my head. OG was 1.050 on a Citrus Pale Ale. Wyeast 1272. Just strange that...

Hi all, First starter from harvested yeast, pulled a reading from the starter (pulled from thin wort/beer ontop the slurry or yeast cake). Anyway, it reads 1.015 on the refractometer. I know it should be more like 1.030 so I'm low. Do you think I'll have a problem getting the beer fermentation...

Hi all, got 3 batches behind me. 2 BIAB and 1 extract. So still very green! Following my latest recipe, I place my grain bag in the kettle at 165 degrees F and allow the wort to come down to 153 degrees F. Im supposed to kill the burner to let it rest for 60 min. Question: Should I relight...