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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...

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...

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...

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...

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!

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...

Hello All! So I recently got my hands on a bottle of 3 Fonteinen and wanted to pitch the dregs into a cider. I was planning on doing it in primary but I have no idea if the dregs alone will be sufficient. Should I co-pitch with a french saison yeast? Should I primarily pitch the saison and pitch...

Hey Y'all! I was just asking because I was curious about how we would go about making a chocolate chip cookie stout/brownie stout. There is a local brewery by me that makes a stout with brownies from a local bakery and I wanted to see how it would be done. I know there are downsides to adding...

Hey Y'all! So I was in the supermarket and they had a quart container of tangerine juice and blood orange juice. I was thinking of adding it in to a cider in secondary or backsweetening. I just wanted to see what you guys thought. I have tried a blood orange cider before but it did not age well...

Hello All! So I have been looking around at the cider forum and found a lot on dry hopped cider that i wanted to give a go around. There is a lot on the possible hops but not nearly as much on what yeasts to use so I figure I would turn it to you guys to see what you thought. I was going back...

So today I gave my first mead a shot and am curious to see what the interwebs has to say in terms of what could be better and what works. Just as a background to the recipe - this is meant to be a draft mead, so lower abv. I wanted to make a 1 gallon batch so I had some room to mess things up...

So I’m pretty sure I know the answer to this but I figured i would ask anyway. I have about 20# of grocery store apples that I’m going to juice and turn into hard cider. I was thinking about potentially letting wild yeast do all the work but I wasn’t sure if grocery store apples were treated or...

How is it going everyone. I was just looking to the masses because there are a couple elements to this recipe and I want to make sure everything is in order before giving it a go! So here is the proposed Recipe 5# apple cider 1# of sugar to get it to have a similar finish as rum K1D yeast Let...

Hey All! So I am new to sausage making and wanted to do a hot smoked sausage but I can’t seem to find curing salt anywhere. From what I’ve seen, curing salt is really necessary when it won’t get above 140 degrees in four hours but if you’re smoking at 275, would it negate the need for that? Any...

hello all! I was just writing to see if anyone has tried any of the recipes that ballast point has on their website for home brew? I looked around and there seemed to be no reviews of them.

hello all! So my next project, I was thinking of doing a Belgian style cider but there was one problem...I have no idea how to conceptualize the recipe. I had two ideas 1) add molasses and raisins and try to make it like a dubbel 2) candy sugar and make it a triple. The real place I need...