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I'm wanting to up my brewing capacity for 2 kegs (40 litres). I pressure ferment and therefore want a fermentersaurus / fermzilla. Is the 35L capacity fermenter enough for 2 kegs (maybe a bit of a squeeze) or should i get the the 55L? In my mind the extra headspace shouldn't be too much of an...

I am trying to replicate a desert in a beer and thought it would be cool to add the biscuits (cookies in American, not American biscuits) from the desert into the mash as well. I have added bread to the mash before with no issues but I’m wondering if anything could go wrong with adding biscuits...

We have a summer desert dish here in Denmark called Koldskål which is essentially biscuits in buttermilk flavoured with lemon and vanilla and I'm thinking about making this into a beer using lactose, lemon peel and vanilla bean. I'm thinking about a White IPA. For my grist I'm thinking: 50%...

Hi, a couple of friends and i have got tired of bottling so want to move into kegging. Given we'll want to share the beers a kegerator setup is too static, so i was looking into the most portable 19L corny keg set up and wanted something like the image below (19L corny keg, tap directly...

I'm about to start my first fruit (papaya) sour (using the very easy method from this thread Fast Souring - Modern Methods) I know general practice is to add the fruit after initial fermentation subsides, but what is the reasoning behind this? Is it to preserve the fruit flavour or yeast...

So I'm trying to make my first wild fermented beer and have a couple of questions about yeast capturing. I've read a couple of threads but still don't have the answer i need. My plan is to place wort in a sanitise jar, lid off, outside for until i see some activity. My questions: 1) Is it best...

Is there any issues with any yeasts not fermenting at such a low pH or am i good to go ahead with something classic like s05?

I checked again and it's calcium Chloride, so i bought some. I have never used canned fruit in a beer before, would you puree it or just add it whole? And would i have to steralise it first or am i under the impression canned fruit is sterile before it is canned?

I'm 99% sure it is sodium chloride, I can't imagine which preservative salts would have too much affect. Can you?

Hi guys, A local shop has 5kg cans of papaya on sale for veryyyy cheap. I was thinking of making a simple pale ale then racking off onto the papaya for secondary fermentation (or just adding late in primary to save the hassle of racking). My question involves if there's any issues with the...

that makes a lot of sense. Did you grind up you bread or just put it in in pieces?

perfect, thanks all!

also if im BIABing do i need them?

the grain bill is this, why are oat husks added then? Grain bill: Pale Malt 3.5kg, dry bread 1.5Kg (equivalent to 2.5kg fresh bread), CaraMalt 150g, Munich Malt 150g, Oat Husks 500g

i have an english recipe calling for oat husks and an american recipe asking for flaked oats, is there a difference? i didnt know oats had husks?

thats a good point. do you have any other tips? did you toast your bread first?

i'm not looking at using the yeast from the bread, just the flavours/sugars. I was discussing with a chef who makes kombucha from bread and thought i could use it in beer

Has anyone ever brewed using bread? I've heard it can be done by just adding the bread to the mash and i can't see why that wouldn't work and add sugar to the wort? I would use left over sourdough ideally as i can get that from where i work, would the sourdough yeast have any effect? in my mind...

Thanks guys, this was exactly what i wanted, just getting to know my process i guess

if so how can i know the volume going into my bottling bucket? ie volume of tub cheers