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Hi I'm breweing beer right now, just mashing and I have just realized that the 26.5Ib of pilsner malt I had ordered is actually wheat malt (95% of my girst)! As you can imagine, this makes mashing quite a challenge, this I will manage though. My question pertains to: How can I save this beer...

Im thinking to do a rye beer but I do not have ale fermenting temperatures at the moment (yay, spring). So I was thinking to do a california-common rye. California Rye All Grain: 50l ABV: 5,8% OG: 1.063 FG: 1.014 IBUs: 44 Color: 11 SRM Mash @ 63°C Grist: 9Kg Pale ale 66% 4Kg Rye 29% 0.5Kg...

Its all in the title, I was going to make a Wit, but it turns out the only yeast I have available right now is 1762 Belgian Abbey II, any of you have any experience with this yeast? Thoughts? Would it make a good Wit? Thanks for your replies! Greg

Anyone have any experience with Germand 'Merkur' hops? Any Idea about aroma, bittering ect.? I bought some of these in germany and have planted them (they were the only thing I could find this spring). I would be love to have a better idea of what I planted. I anycase, I guess it might be an...

I was wandering, has anyone ever tried high temperature priming? That is: - Add priming sugar and bottle as usual - Let the bottles sit at a higher temperature than usual (e.g... 35°C) I was thinking about this the other day as I would like to create a record fast brewing process from grain...

Hi people, Have any of you ever tried to dilute your brew after the boil to get greater volumes for a given boil size? I ask this as I would like to make 50l batches, my mash tun could take it for say a 1060 or less OG beer, but my kettle is only good for up to 25l batches. Seen this my...

Hi I just got home from work this afternoon to discover in shock and panick that the bucket full of unfermented beer I prepared on sunday night (72 hours ago) that was waiting to be inocculated is fermenting by itself! There is a good 10cm of krausen, I added a blow-off tube seeing this, it...