I'm looking to take on a challenge of brewing an ale that is going to range between 14%-16% ABV, and among the many different steps, the most interesting is the inclusion of Demerara sugar and cane ...
I'm thinking about introducing sambuca (maybe grappa) into my next homebrew. What are the common practices for adding? secondary? bottling? Recommendations for getting the "right" amount without ...
Should I use a wort chiller, and what are the advantages of doing so?
When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy. Can I reuse this yeast in any way? Hopefully to avoid buying yeast again every single batch?