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A few years ago I made rye beer. I liked it, but I haven't used rye malt since. Now I'm trying to make a copy of Guinness, so I'm reading various instructions on how to make it as faithful as possible. Since I don't have equipment for nitrogen or even carbonation with CO2, I do carbonation with...

I'm thinking of trying that yeast for a Stout. Does that even make sense? I've never worked with that yeast, but I'm thinking that the acidity it gives could well balance the bitterness of the roasted barley. I tried to make a Stout with LalBrew Voss Kveik and its citric acidity, which is well...

Has anyone realized the idea of using a makeup cooler to cool a fermentation chamber made of styrofoam? Something similar to this picture except that a makeup fridge would be used instead of a mini plain cooler. Makeup cooler also has the possibility of heating, so it could be used for...

The question is, has anyone considered, or better yet tried, making Brut IPA with mead yeast? If yeast for mead, thinking of Mangrove Jack M05, eats all kinds of sugar, can it make a good Brut IPA? I know that mead yeast has strong esters, which is not very good for IPA, but I'm thinking of...

I don’t have fermentation temperature regulation and my beer ferments at room temperature. Now comes winter and colder weather, so the room temperature is lower, and I would like to use Saison Mangrove Jack yeast M29, which ferments at temperatures from 26'C to 32'C. I have an idea to cool the...

I brew two batch of beers (Blonde and APA) with Voss Kveik yeast (M12). In both, I noticed that the amount of foam increased quite a bit after opening the bottle after two weeks of standing in the fridge, but the beer is just as good to drink as before and clear (no signs of spoilage). I did not...

I would like to share some of my observations regarding mash efficiency. I am a BIAB brewer and my mash efficiency is from the beginning mostly around 75%, more often and slightly lower. Basically, whatever I was trying to change in the mash process the efficiency didn’t change. However, in the...

I plan to wash Belgian yeast that fermented 5.5% ABV beer with about 20% table sugar. Is this a good idea or is such yeast stressed out because of the higher amount of simple sugar and not suitable for fermenting the next round of beer?

Have any of you watched this movie? A very instructive and iconic film about the globalization of the beer industry.

I build my new brew kettle with electric heater. So far I have used the same system but a plastic bucket. Now I got a 33L stainless steel pot and installed a 230V / 2000W heater taked from a 1.7L plastic water kettle. It cost about $ 130 (the pot was about $ 100). I did two BIAB brews in the...

I have plan to bay stainless steel pot (like this) for replace my plastic brewing kettle. In this pot I plan to install a heater from the plastic electric kettle (like this). I use this kind of heater now in a plastic brewing kettle and it works without any problems. I wonder if anyone tried...

I have over thirty batches behind and have not tried dry hop before. I did before APA, but without dry hop. This time I've tried the simplest version so on seven day of fermentation I put 15 grams of Columbus in pellets through the airlock hole, without any shaking. Seven days later, I went to...

I plan brew Wheat Stout. Do I have to put flaked oats in it or not?

Because failure of my beam scale I completely missed proportions and quantity of malts for American Wheat Beer. Unfortunately, I realized that when the mash was already over. To save beer, I added a larger amount of table sugar (40% of grain bill) and BE-134 yeast instead of US-05, to get a...

Are those stains inside my fermenter is beerstone? I threat this with OXI cleaner and hot water, but these patches are sporadic again as soon as the surface is dry. I've seen it for a while, but I did not have any problems with the beer fermented inside that fermenter so I did not care too...

I read this experiment of our Brulosophy, the source of many of our knowledge and doubts, and wonder why No Chill could be a bad one if the 40 hours delay of yeast pitch in chilled wort did not lead to any bad consequences?

I open this thread, although there is already talk of this on this forum, because I have tried and became an advocate of this way. I am an eBIAB brewer and brew in the bathroom area in the shower tub because I have a small apartment in the city area and live too high, and I prefer to be...

My Oatmeal Stout bottled before two months and turn great with enough foam. Now is still great, taste same, but raises the foam after open any bottle (from fridge). What could be the problem?

I use only dry yeast and always pitch it to fermenter. Sometimes first hydrate it. And my beers ferments in uncontrolled, mostly warmed condition. What do you think would help to make a yeast starter with a little DME one day earlier and thus achieve overpitch in order to reduce esters?

Does anyone use a 12V portable cooler as a fermenter? https://www.ebay.com/itm/Portable-30L-12V-Electric-Car-Cooler-Warmer-Box-Refrigerator-Travel-Mini-Fridge-/302756212981 How does it work? Can it lower the temperature by 10 to 15 ° C?