Search results

I'm looking for a gluten-free recipe for a nice, heavy, dark winter beer (probably a stout) that I intend to put roasted chestnuts in. Anyone got something good?

Hi All, I want to get into fermented hot sauce. What equipment do I need to get started?

All my research suggests that the answer is "no", but is there any way to do gluten free brewing without adding enzymes to the mash?

Every recipe for root beer I've ever seen says to bottle it pretty much immediately. This always results in some... vigorous... beverages. Should I let it sit in a fermenter for a couple weeks before I bottle it?

Anyone got a good gluten-free recipe for the beer side of a braggot?

Hi all, I'm looking into switching to electric brewing since I will not have access to a workable stove for a while. What should I be considering for converting my 10 gallon kettle to an electric system? What equipment will I need to buy? What kind of price tag will I be looking at?

Just finished brewing an herbal cyser. Easily one of the most unique things I've ever tasted. Here's the recipe: ------------------- 1 gal honey 6 gal apple juice Added in secondary: Juniper - 56g Coriander - 14g Lemon peel - 20g Licorice - 14g Sweet orange peel - 18g Bitter orange peel - 10g...

According to my city's water report, this is roughly the water chemistry coming out of my tap: Ca2+: 5.49 Mg2+: 1.09 SO42-: 9.2 Na+: 30.4 Cl-: 36.9 HCO3-: 40.7 I'm having a little trouble figuring out exactly what needs to be done to adjust this for an oatmeal stout. Can anyone give me a hand?

So, super noob question, but how do I know exactly how much starting water a recipe calls for. It's pretty clear that a 5-gallon batch is going to require more than 5 gallons to begin with, but is there a standard formula for how much water per pound of grain one should use?

Looking for some good all-grain gluten-free stout recipes. Milk stout, oatmeal stout, regular stout, have at it.

What do you all do to store your grains (both whole grain and milled)? I don't like having to use and throw out so many ziploc bags.

So, I have a 10 gallon Bayou Classic kettle with a built in thermometer that is an extreme snag hazard for BIAB. However, the kettle came with a false bottom that sits just below the probe. If I could raise it up a couple inches, I could use it to fix all my tearing problems. Can anyone...

What are the most cost-effective bottle options for doing 3-5 gallon batches. Flip-top bottles seem like a good candidate since they're very reusable.

Just got a 10 gallon Bayou Classic kettle and I'm trying to plan volumes. It seems a popular kettle, anyone got a rough evaporation rate for it?

So, I'm planning on giving this malt bill a go for an IPA sort of deal: 5lb Pale Millet Malt 2lb Buckwheat Malt 5lb Biscuit Rice Malt 3lb Roasted Corn Malt 1lb Roasted Quinoa Malt Thoughts?

So, I done a stupid and put my hops in the fridge instead of the freezer after getting home from the homebrew shop. I put them in the freezer after about 5 days but I'm not convinced they're still good. I've got 3 oz. of pellet hops in non vacuum sealed bags (my local shop sells them in bulk in...

I malted up a batch of corn a couple weeks ago and it's got a very sour smell to it with notes that I usually associate with fermentation. Not necessarily a bad smell, just very pungent and it would fall into the unpleasant category with the slightest alteration. Has it gone bad or is this what...

I'm looking to buy my first brew kettle. Not working with a huge budget (preferably $120-$140 max but I'm open to suggestions generally). There's a lot of options out there and it's hard to tell what's good and what's not.

Hi All, I've been doing mead for quite some time but I'm looking to start experimenting with beer. I wasn't sure if this should go here on in the newbie forum, but my interest is focused exclusively on the gluten-free stuff since I can't do regular beers. For my first attempt, I was thinking...