I hear that some brewers ferment under pressure. What is the rationale/benefits of doing this?
I've heard Jamil Z. from the brewing network recommend re-mashing malt extract with a handful of two/six row to improve ferment-ability. Since the extract producer is attempting to please a larger ...
I often see recipes (usually for fruit mead or beer) warning against boiling fruit for fear that it will release pectin. I know that this is important for making jam, and bad for home brewing. What I ...
Given the limited space of an apartment, what do you do to maintain a steady fermentation? Do not consider budget to be a factor. This is the sixth question in a series of discussions about ...