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I do sour mashes 2-3 times a year. I take about 20-30% of my grist and do a saccharification infusion in a small cooler. After it cools down to 120, I inoculate it with a small handful of unmilled grain and cover it with plastic wrap. Every 12 hours or so I infuse it with enough boiling water...

Help! I'm getting very frustrated with not being able to hit the temps I want. I've done about 7 all-grain brews now and consistently end up about 10 degrees lower than what I'm shooting for when in saccharification temps. The past two or three mashes, I've done a beta-glucan rest(~110) and...

I'm looking for some advice on creating a recipe. I'm new to brewing, having just bottled my 3rd batch last night. My wife has put in an order for an upcoming batch. We found out a couple of weeks ago that our second child is on the way, due in early February. Our first is now about 14...

I am currently fermenting my third batch. This is my first not using a kit. I'm calling it a honey pale ale. It had an OG of 1.061. I pitched White Labs California Ale Yeast at 77 degrees, then found a sweet spot in our half bath off the master bedroom that has kept the fermenter at an even...