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I know that Franziskaner ferments with a Hefe yeast, filters, then re-doses with a lager strain for bottle conditioning. Has any one ever harvested the yeast and brought it to a healthy state & to proper pitching volumes? If so can you please tell your story. Thanks.

Hello folks. When making red ales I usually carmelize wort through wort reduction. This time I am looking to add some dark malts during sparging (which I've never done) to achieve a medium red (almost Scottish like). I have a 1 ounce sample of Patagonia Perla Negra that I am interested in...

Both flaked barley and quaker oats quick oatmeal are used for adding creaminess & body to a beer. Which do you prefer to use and why? I am stuck on using quick oats because it works, and I can get a pound box at the dollar store. Always had excellent results.

I am looking for some advice from any barley growers out there. I live in central Pennsylvania and am looking to grow a 6-row winter barley in my existing garden plot in the yard. Does anyone have any suggestions on a what varietyof winter 6-row to get &/or suggestions of your success or...

I have a 9 year old Cascade hop plant growing in Harrisburg Pa that is healthy with a consistent test batch results of around 6.0% alpha acid. I am looking to trade with local folks that are interested. I should have enough for about 4 trades of any variety that you have, other than Cascade...

Post moved to "hop growing".

I was given 40# of aromatic malt for free and was looking to do a 100% malt bill, first running brew. Has anyone here use 100% Aromatic malt, and if so how did it turn out? Thanks.

Next year I am looking to grow spices to make a gruit ale. For those who have made Gruit ales before, what are your favorite spices, addition time/vs weight, & reason why you enjoy spice. Any and all suggestions are greatly appreciated. Cheers!