Here's a what if question for everyone.
What if you owned a brewery/brewpub and to start up you could only serve 4 brews. What four beers would you serve?
I'm currently bottle carbing a Cream Ale its been 1 week in the bottle @ 62-66F. i tried one today its low carbed and just a small amount of head (twss). I know it should be low to medium carb and head, but this doesnt seem quite right.
My Question is..... am I conditioning it too cold? Is...
I was having a discussion with a friend who has brewed a while and he says he starts the boil clock just as beer begins to boil not after the hot break. when do y'all start the boil clock?
recently i had an opportunity to volunteer in a brewery and learned a lot...
My question to the quorum of beer knowledge, is i always see ball valves but no butterfly valves under 1" do they exist?
thank you for info. i plan on keeping the mead in the carboy till February i will bring up the temp 2 weeks before.
i spoke with my teacher(im in a certificate program for brewing and distillation) and what i can do.
I've got my first mead in the fermenter right now at 62 degrees for about 2 weeks now. Should I leave it at that temp through the rest of the time I secondary it? should i bring it up to room temp? as you see in the carboy its clear as a bell then i brought a sample upstairs where its 70...