Ninoid

A new type of malt Boortmalt Tritordeum appeared at my supplier. It is a hybrid of barley and wheat. Does anyone have experience with that?

Guinness Export (Dry Stout)

But, but... any sediment (from the bottom) gets stirred back into suspension. Hence the reason for using a bottling bucket (or a keg) to...

Isn't that how you take in a lot of oxygen that changes the taste and shortens the shelf life?

Works for me - 1:1 sugar to warm water to dissolve. For a pale ale I'll go with 100g sugar and 100ml water. Let it cool a bit and add it...

Last of the schwarzbier after it nearly kicked at the southern Vermont homebrew fest:

I bottled this beer. The sediment is massive so I lost 2 liters of beer more than what normally. The color is light yellow, like...

General consensus these days is not to use a secondary vessel unless doing a very long (months) rest. Usually this would be for a really...

Maybe your carbonation temperature is too low? A week at 25'C is best. My beers are less carbonated in the winter because the...

If table sugar was working well for you, I'd say go back to. My experience is it does the job and costs a good bit less than drops...

If the harvest yeast is not good pour the sugar water into the fermenter because it will reactivate the yeast from the bottom.

I also use a small funnel to pour table sugar directly into the bottles, but the best method would be to use a bottling bucket. Dissolve...

Get a vacuum sealer, make 1/4 oz packs, and store them in the freezer.

I love Magnum. I use it in almost every brew as the bittering hop. Even in a Citra pale ale. Where a tad of Magnum and Citra the rest of...

Same! I dont know why but I really hated the autosiphon (I suspect some level of user error, but dont feel bad about that). I was glad...