Search results

region-specific question here: in southern CA we import much of our water, but still pump groundwater. This can vary quite a bit during the year, resulting in changing water chemistry depending on how they happen to be blending our domestic water at any given time. The result is that our...

I recently read something that was pretty dated that mentioned that some brewers experience rancidity issues earlier when flaked oats are included in the mash. I'd like to add about 10% flaked oats to a high gravity Old Ale that I'm about to brew, which I plan to age for at least a year, and...

Hi there, I think I actually had an account here in the very early days of this forum, but stopped brewing around 2005/06 for a variety of reasons. Just got back into it, been fun lurking on the forums and catching up with some of the new information/products/techniques out there since the last...