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Something I've been thinking about and hoping I can get some answers. I live in the UK where traditional cask ale is not highly carbonated. My favourite beer styles are lambic and mixed or otherwise unconventionally fermented (albeit not kettle sours), and what I struggle to understand is how...

So, whilst I still greatly enjoy mixed and wild fermented beers, I have grown an appreciation for well made pilsners and lagers generally... But my question is, at what batch size does a dedicated conditioning tank has value and contribute to the process? And I'm not talking theoretically, I...

Hey, sorry I'm not sure where to post this. I'm trying to source this, preferably as an e-book as I'm in the UK I imagine getting a print copy to be even more difficult than in the US since it appears quite esoteric as society is concerned... but it looks particularly hopeful. Long story short...

If your water pH is high, it's possibly down to hardness. If you boil water, it precipitates out calcium carbonate, CaCO3, which causes temporary hardness. Logically this means pH should then drop, even if boil off occurs because what should be left is less dissolved calcium carbonate. Not only...

How might I identify that something growing on a wild fruit skin is yeast or something else? Am I right in understanding matte (not fluffy) brown blobs are yeast colonies? Thanks. I've tried googling and got nothing on how to determine this.

So my hydrometer was screwy, it worked at high gravities but went haywire at low. It kept recording final gravities far lower than it actually was, which made me think there was an issue in my brewing technique. But then, on my last batch, final gravity went from 1.007 to 1.015 overnight. Yeah...

I've tried wrangling wild yeast a few times, with no success. One time nothing, not even mould. Anyway this time I used a couple blackberries and a crabapple. Success! The wort had a 1.043 OG and ended (at least short term) on 1.010, so a minimum respectable (for an English ale, and a wild...

I've been a forager of sorts pretty much my entire life, I grew up with my dad making nettle wine and apple wine and other similar country wines, along with beer kits. This is where I started my fermenting journey, oak leaf wine remains my best and I'm looking to innovate next year with dry...