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I love using soda stream. I worked at a brewery and was in charge of designing and producing a 10 barrel batch of rootbeer. I would test my sugar water (brix, volume) then try adding extracts to 4 ounce samples. Once we decided of 4 or 5 samples we increased the recipe to the soda stream bottle...

Awesome. I have see this number a few times so I am going to go with that. Thanks a bunch.

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...

I usually boil 2 gallons of last runnings & 1gallon of first runnings down to about 1-1.5 gallons in kettle before adding the rest of the wort for a 5 gallon batch.

I did my wet hopped brew & hop harvest yesterday and I just picked, weighed & thrown in the kettle. I didnt have any critters this year, but when I do they go straight into the kettle anyway. For a 5 gallon batch I use just about 14 oz & another 3oz in the mashtun/hopback. It smelled delicious.

I have been growing hops for nine years now in PA, & I found that the 2nd to 3rd year is when you start to get a respectable harvest. I started out with a simple test batch of pale 2row to reach 5.0% abv, and one hop addition at 90 min (90 minute boil), estimated alpha 5.0%, & estimated...

It just seems like it wouldnt be enough but everything I am reading is roughly 130#/acre so that Is what I am going to try the first time around

So, your seeding rate is 5 ounces for 60 ft2? I am trying to figue out my seeding rate and I having trouble believing the results. I have 500 ft2 and seeding calculators calls for 2#, beimg on the heavy side.

Ok, then we all have the same view. I have just gotten into the habit of adding 1# of quick oats in every brew and love the results. I know I have other options but oatmeal just seems to produce the best overall results opposed to the other options, such as wheat, rye, carapils, and whatnot.

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 will have to check that out. I would like to visit the farm one day

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.

So what is the suggested roasting technique? Time & temperature please.

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!