Collaborating with some in my homebrew club on a recipe for our first gluten-free homebrew. We are currently planning to primarily use sorghum extract, as well as rice extract. We are currently at ...
I'm planning to brew a Single Malt and Single Hop (SMaSH) beer using Canada Malting's Superior Pilsner and Czech saaz hops. I'd like the resulting beer to be full bodied, like Pilsner Urquell, but I'm ...
So from what I've read, a lot of professional brewers mash all their beers at the same temps (usually around 150F), and use ingredients to adjust the "body" or "sweetness" of the final beers. At their ...
I used too much maltodextrin in a chocolate stout, and it feels almost like drinking syrup. Is there any good way to mitigate the thickness it imparts without watering down the flavor of the beer ...