I know this is an old thread but I'm currently reading up on this. From what I have read, 30% of commercially brewed beer tested that reports to be 0.0% or less than 0.5% are higher, up to 1.5%. So even the pros have a hard time making an "non-alcoholic" beer. Homebrewers looking to make an...
Is there an ale yeast that you could ferment at 70 fahrenheit that would produce similar results to WLP833? I tried safale fermentis US-05 but it wasn't a great replacement for 833.
I believe that originally a porter was a dark beer and a stout was a high AVB beer. But hey, that's just a summation of a few dozen opinions from people that know more than me.
I have 2 glass carboys in day 4 of fermentation. One is bubbling with a blow-off tube like nuts! The other sits quietly unless I put some pressure on the bung and then it bubbles through the blowoff tube. I always place some Starsan soaked cellophane around the bung and then tape it down because...
With 20 pounds of Munich malt at 15 levibond plus 1 pound of chocolate barley malt at 200 levibond creating a brew with an SRM of 25, would I have more roasted/burnt/biscuit/toasted flavor than using 25 pounds of Munich at a 20 levibond creating the same SRM of 25?
In other words, will using a...