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Hi all! So i am in the process of figuring out my turbid mash process and have the five gallon process pretty well established. My question is can anyone break down how the arrive at how much to add and how much to pull? While my five gallon process works well, sometimes I brew 5 gallon or 7...

That’s not a bad idea. Maybe just put in a 1000ml of wort beforehand just to get it going. I really like it, it started as the Bootleg Milk The Funk Megablend and then from there, it got a lot of various dregs. I’d say it’s probably 3/4 Jolly Pumpkin and 1/4 various breweries!

Hey All! So I have a pretty unique sour culture that has been gathered from various sources. I am currently using it in a sour cider. What would I need to do to switch it over to being used in beer again. Should i put it in a small starter just to get used to the complex sugars or can I just...

5 gallons of hard cider 5 gallons of Rose' cider 3 gallons of wild cider 1 gallon experimental cider 2.5 gallon solera cider 16.5 gallons! 173.25+16.5 = 189.75

I figured out the grain bill so I just have no idea what the hell I am doing with the hops. The bill is: 5# 2 Row 4.5# Maris Otter 1.5# wheat 8oz Flaked Oats 2oz Acid Malt 4 Oz Honey malt

So this is my favorite IPA but I moved out of the area and can no longer get it. The brewery posted the hops, malt, ibu, and alcohol percentage but I have no idea how I would go about crafting the recipe. I figured I would turn to you guys who are way smarter than me to put something together...

Hello All! I hope you had a happy holidays. I just had a quick question. I know our resident expert @RPh_Guy would be of use for this but this is open to anyone. I have been pitching C2C yeast in cider and have been getting some really good results but you cant get much with the brett. My...

I was thinking maybe I could run the mix through a blender or spice mill and grind it all down

Before I did something stupid, I just wanted to see if there was a consensus on using Togarashi on a smoked pork shoulder or chicken. The ingredients include: New Mexico Chili Powder, Orange Peel, Black Pepper, White & Black Sesame Seeds, Szechuan Peppercorns, Kosher Salt, Nori Flakes, Lemon...

Here we are almost 10 years later but as im sure youve seen in some other threads, yes!! It is my favorite thing to use in cider

776 + 30 = 806

I apologize for the confusion! I can do 1 gallon all grain but 5 gallon extract based on the equipment I have. I have heard mixed reviews about extract lambics so I was looking to see if it would be better to perfect the all grain route or try to make a bigger batch of extract. There have been...

So I was just curious to see if this is a smart idea or not. I took a 5-gallon golden lambic recipe and scaled it down. All I have the capacity for is 1 gallon. Now I can take the wort and add extracts to it to make it a 5-gallon batch. What do you guys think the best option would be? Much...

Hello All! So I currently have a white wine about to start. The yeast says that the minimum temperature is 59 but the room I wanna ferment in is like 55. Should I move to a warmer place or will I be okay with the extra heat provided by the fermentation? I know that you wanna keep it as low as...

Hello All! So I just finished fermenting a cider with french saison yeast on oak cubes and I guess I did not do a good enough job because some brett got in and caused a little bit of sourness. I think it tastes wonderful (Kind of like a very dry white wine) but this is for a bridal shower so it...

As the title said, I wanted to try to make some homemade hot dogs. I was trying to figure out what meats to use to grind up. Would you guys suggest doing something lean like shank/sirloin and then cut it with beef fat or just go with good ol' chuck that is already at 80/20? Appreciate the help!

Negative Ghostrider! At least I don’t think so? I checked the recipe and the only fermentables in the honey lager are pilsner malt and actual honey. But I guess I can sub in honey malt maybe?

So for the Big Brew Day, a local brewery gave out some supplies but I do not know where to go with it so I would turn to the people smarter than I at HBT. they gave us: 1# Honey Malt 1# Munich Malt 1 oz Cashmere 1 oz Centennial 1 oz Cascade 1 oz HBC 472 I will need to get the base grains and...

Currently drinking a Stone Delicious IPA while putting the final edits on my thesis

well from 1.052 to 1.070 will increase the abv from 6.56% to somewhere around 8.5% (assuming the yeast takes it all the way down to .002 but you get the idea) I've been meaning to experiment with 007 so please reply back and let me know! As far as filtering goes, I tend to leave it...