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Hi there, I always fly sparge my all grain brew. Today I noticed something odd though. I spent 25 minutes recirculating the wort until I felt satisfied that it was 100% free from grain and then began fly sparging and transferring into my copper. All good so far. About halfway through...

I am fermenting a new beer with champagne yeast. My starting gravity was 1.040 and I am aiming to finish at 1.013 but it has been stuck at 1.020 for 4 days now. I have tried adding extra yeast but still no change in the gravity. I think the problem is the initial mash temp was 68-70 deg C (I...

Hi, I was just wondering if it was possible/feasible to start with distilled water or deionised water, and build your own water with your own desired mineral ion content? I have very bad brewing water in my area and instead of trying to balance out the ion levels in the water I have, I...

Hi, I have been experimenting with adding fruit at the end of the boil but I often get a haze, which I assume is a Pectin haze as I have no problems with clarity in my other beers. I know that Pectinase can be used to reduce this but I am uncertain when to add it. Some things I have read...

Hi, I'm thinking about using zest in a wheat beer. Are there any potential issues with the zest infecting the beer, or causing any long term stability issues? If so, how do I get around this? I was planning on cleaning the fruit by dunking it in a 1% peracetic acid prior to zesting, will...