My recipe calls for a pound of DME at the beginning of the boil and 6 pounds at 15 minutes to go. What's the point of that?
I've been thinking about this recently, so I figured I'd ask it here. Is there any reason you couldn't use two strains of yeast in the same batch of beer? For a particularly high gravity amber ale, ...
What are the effects of over-pitching? Where is the line for, say, a 1.050 beer? There is also a question for to under-pitching.
There's been a lot of discussion around Clarity Ferm, and it's ability to break down gluten in beer. The manufacturers just say it makes "gluten reduced beer", but Omission and others uses it to make ...
In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar ...
What is torrified wheat and in what styles is it used? Are there any restriction or special procedures you need to follow to when using torrified wheat? Can you substitute torrified wheat with ...
What's the shelf life on crushed specialty grains?
I'm planning to use up all my leftovers from recent batches, augmented with minimal newly-purchased ingredients, to make an oatmeal stout. I know I need to mash the oats, so I picked up a pound of ...
I am making an ale flavored with juniper berries (dried and crushed). I am considering adding some during secondary, much like dry hopping. What I want from the berries is of course the resinous and ...