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Hi Mead Experts, I've been making beer for close to a decade and decided to try to make Mead for the first time. I didn't want to potentially expose my brewing equipment to any non-beer yeasts, so I used US-05. I also wanted to use some berries to add some flavor, so I used frozen raspberries...

I tried my first attempt at a step mash today with BIAB and an Electric Kettle. I was aiming to make a Czech Pilsner and used the following mash schedule: 15 minutes @ 40°C (104°F) 15 minutes @ 50°C (122°F) 20 minutes @ 63°C (145°F) 20 minutes @ 70°C (158°F) 15 minutes @ 77°C (171°F) After I...

I wanted to make a Baltic Porter to age for next winter and chose Wyeast 2206 Bavarian Lager to work with. In building my recipe, I was more concerned about the grist bill and admittedly not as much about the yeast apart from using the proper type. On brew day I was set with all my ingredients...

Hi all, In another thread I was enlightened to the proper way of calculating Conversion Efficiency as described on Braukaiser here: Understanding Efficiency - German brewing and more (braukaiser.com) I normally only take a gravity reading when I transfer to my Fermenter, but today I was...

Hi all, I'm new here and didn't find an answer on existing posts. Has anyone used methylene blue to check yeast viability? My understanding is that pro brewers use (or use to use) it to get a better handle on the number of live cells they're pitching. Or is it just not worth doing on a...