Do you check historic brewerys?
So I recently visited brewery with 100yo technology and what struck me most was how little has changed....
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So I recently visited brewery with 100yo technology and what struck me most was how little has changed....
Based on this https://www.morebeer.com/products/chocolate-hazelnut-porter-jamil-zainasheff-grain-kit.html but scaled down to 3 gallons. Came closer to 2 tho. Lost more than expected to boil, I guess.
I started it in early march with the idea that I wanted a dry but fresh and somewhat complex wine for summer. I infused some oak chips with rum, but only had them in for a week something early on with the hope that the harshness would dissipate with gases and what is left behind becomes subtly integrated in the wine. I was...
I ordered a cheap chinese optical refractometer from Amazon to use for convenience instead of a traditional hydrometer. It seemed accurate enough after calibration, I don't expect magic or lab results. Ballpark is fine by me....
So, I've got a weird question. Anyone had a club faction split? Our club is sponsored by a brewery owner. He's been super restrictive about what other breweries we work with, banning interaction with 99% of other breweries. Some of our members are discussing forming a splinter group just so we can do stuff without asking his...
In the past, I only ever did top fermenting styles. I had to depressurise my bottles sometimes even more than once (using swing top bottles, luckily, this is not too awful). Now I made a Vienna Lager and even though I can‘t even really cold crash the bottles (I have them sit outside at maybe 10°C instead due to a lack in...
What other sources are there for yeast without purchasing specific supplies of any kind?...
I always hear people talk about adding lactic acid for ph control. Is that the only kind? What about citric? Phosphoric? Carbonic? Idk. Just listing some I know.
I saw an article about a blue cheese beer by some US brewer. Got me thinking, I wonder that this would go? Anyone have an idea how to achieve this? I can only presume throwing some blended cheese into the fermenter would just cause a yeast infection.
My moto is that alcohol is made for thousands of years - first make it easiest way possible then try something harder. This guide is ment to be that. Also sorry for my mistakes I am not native speaker....
So you’ve never made mead before, or you’re curious what it is....