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I came upon this in a book of Herbs. Spicy Herb for Ale This aromatic herb has two common names, costmary and alecost. “Cost” refers to costus, a spicy Asian plant related to ginger, which has a slightly similar flavor. “Mary” refers to an association with the Virgin Mary, perhaps because it...

Here is a thought I have often considered. Beer has been made for a few Millenia now but we have only known about the science of yeast for like 200 years. We have only had seal it tight under pressure bottles for like a little over a hundred years. A hundred years ago beer was stored in...

I brewed some wine from natural fermentation and saved the Hanseniaspora uvarum yeast. I was wondering if anybody has ever used this yeast for beer instead of Saccharomyces cerevisiae. And what can I expect of it if I do.

I brew Apple Cider and I also brew a Freezer jacked Rum. I have a question concerning hydrometers. Start with the water. Both a brewing hydrometer and an Alcohol hydrometer will read at 0. Add sugar to the water to make a potential of 20% and add turbo yeast. The brewing hydrometer tells me...