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With my 200L system, I have started purchasing the 500g packs of S-05, though I obviously wouldn't use the whole block with one brew. What's the best way to store the package so I can use it again? I have vacuumed sealed it, though I find there is quite a bit of yeast that then gets pushed...

What are your guys and girls thoughts on the idea that unfiltered and unpasteurized beer needs to keep in the cold chain, or else it goes off? This article ( http://brewmistress.co.za/craft-beer-cold-chain/) deals with it, as many Brewers in South Africa have used it as an excuse for bad beer...

I have both a Refractometer and a Hydrometer. I have found that I am getting different readings from the two. Both were calibrated with water and read 1.000. But when I measure my pre boil gravity, the Refractometer reads 10 points above the Hydrometer. Which one do I believe? How can I check...

I remember reading a while back that beer aged at 3C (i.e. in a fridge) will age the same in 365 days (or maybe it was 300) as a beer aged for 3 days at 30C. Has anyone else heard this and have a link/source where it was first said?

Can someone help me understand this mill - when I adjust the rollers, am I adjusting the bottom roller up and down or the top rollers in or out? It says the first gap is fixed, which gap is this?

I am the president of the SouthYeasters homebrew club in Cape Town, South Africa (www.southyeasters.co.za). We run "People's Choice" homebrew competitions every second month at our meetings, where members try everyone's homebrew and then rate the best brewers first, second and third. I was...

So I have been researching adding gelatin to a keg as finings, but cannot find one definitive answer on how it is best done. Some day to boil the water, others say 45 seconds in the microwave is enough for sanitation. Some say to use 3g, others say to use 10g. Some say to let the gelatin bloom...

Does anybody have any information on brewing liquor in Belgium and know if the type of water nearby influenced the type of beers they made? E.g. did the differences in water in Brussels compared to Antwerp influence the types of beer made in each area? Any examples?

I have had a new system and have done about 12 brews - all of which have turned out fantastic. Until today. I made a 'biltong beer' - basically a smoked beer with some coriander added to the boil to give it a taste like a dried meat (similar to jerky) which is popular here in South Africa...

I want to know what the difference in flavor is if I do an infusion mash at 65-66C (which has both alpha and beta active) compared to a step mash (start at 61 for 20 minutes and up to 68 for 40 minutes). Would the beer be drier, sweeter, more full bodied with one over the other? Is there an...

I want to know what the difference in flavor is if I do an infusion mash at 65-66C (which has both alpha and beta active) compared to a step mash (start at 61 for 20 minutes and up to 68 for 40 minutes). Would the beer be drier, sweeter, more full bodied with one over the other? Is there an...

So we tested out the Blichmann Hop Rocket as a Randalizer the other day and were somewhat unimpressed with the final result. We used about 3oz of Cascade hops. The first 4-8 pints, as expected, were foamy until we raised the pressure to 2.5 bar and purged all the air. It started to get foamy...

Is it possible that some extract may have a higher percentage of non-fermentable sugars, resulting in a sweeter but less alcoholic beer than orginally planned? Just wondering as I brewed two seperate beers which both did not attenuate as much as I (and BeerSmith) had expected. Is this because...

So brewed my first partial mash today and have a few questions which hopefully HBT can help with. I used BeerSmith for the calculations, but got a bit confused as the pre-boil gravity said 1.074 and mine was at 1.040 after a 1 hour mash. I had checked the "15 min boil" box in BeerSmithfor the...

So I have a stout in the fermenter (extract) that I brewed that after water down was at about 1.080 (approximately - I don't remember exactly and don't have the info at the moment) and added SAFale-05 that was a 1L starter from a previous batch. After over a week in the fermenter, it did not get...

Hey everyone, I'm a new brewer, set up in Seoul, South Korea. As every other post on HBT will tell you, Korea has some horrific beer, though there are some good microbreweries popping up. I tried to do some microbrew last time I was here in 2007, but it was hard to get the resources and...

Hello, First-time poster and long-time reader! I just brewed my first ever hefeweizen last week and fermentation has completed. I tasted it 3 days after pitching the yeast and then again yesterday. The first taste was extremely banana-y and yesterday was also still very banana-y (though...