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I was reading about brewing raw beers from all grain, and how long boils are only common since the addition of hops to beer. I want to brew an all grain, no boil pale. I am going to mash hop to get my ibus, then hold the wort at 80*C until it is sterile. At this point I am going to add hops...

I was curious whether people do trades between USA and Canada. Will the beer be discovered and stopped at the border? I recently sent beer through the mail in Canada, but I didn't know if they had scanners and what not to stop this country to country.

I have a carbed keg that I want to dry hop with 4 oz of leaf hops. The keg will be at room temp until the day of the party. Is this too long to dry hop? Should I wait a few days before adding the hops? Also, is it a problem that I am carbing at room temp? The C02 will still go in solution the...

I brewed a Cal Common with a friend on November 2. He wants to be able to give some away for Christmas gifts. I have never worked with a hybrid/lager yeast before. Will it take longer to carb to 2.3 volumes than if I had used an ale yeast? Would you suggest bottling on the 23rd, so 3...

I just pitched a vial of White Labs San Fran Lager yeast 810 into my starter on my stir plate. I pitched at 23*C, (73*F), is this going to be an issue? I didn't think about it being a lager yeast, didn't know if I should have cooled my wort down more. Also, I pitched just now, (5pm, Monday)...

I brewed Jamil's chocolate hazelnut porter recently. I bought Brewer's Best hazelnut extract from my LHBS. At bottling, I added 1/2 to 3/4 what the bottle suggested, and it came out tasting too much of hazelnut, with a kind of fake taste to it. Will this subdue over time? How long will this...

I am making cheese tomorrow for the first time. I am using the recipe for Neufchatel found here: http://biology.clc.uc.edu/Fankhauser/Cheese/neufchatel/neufchatel.htm I want to prepare the milk, buttermilk and rennet tomorrow night. If I let it sit at room temperature until the following...

I brewed my second batch of beer last week, and I tried fly sparging, as I had batch sparged on my first go the week before. I didn't have a set up to continually introduce sparge water, so I just used a measuring cup and gently poured hot water on top of the grain bed as I ran off, keeping...

I want to ship some home brew between provinces, but when I called Canada Post, they told me it is illegal. However, other liquids are okay. SO can I claim it to be "Home made soda" and get away with it? Anybody with Canada Post shipping experience or otherwise?

Hey, sorry to ask "that" question, but I am mildly worried about an infection. I brewed a pumpkin ale, and after fermentation finished, last night I dumped in about 1.25 g of spices, as well as some vanilla beans, that had been sitting in vodka for about 3 days in sealed containers. When I...

I brewed a pumpkin ale about a week ago, and I want to punch up the spice character. Should I add the vanilla bean and spices to vodka and let them sit before adding them to the carboy, or should I just dump them in? Will this risk infection? The beer is 5%abv, and only used 0.8 oz of hops.

Does anyone know what the assumed pH of RO water is in Bru'n water? Is the only way to change it is to input the assumed tds yourself as your own profile where you can choose your pH?

Looking for a reliable pH meter, available on amazon.ca, around $25 max. Any recommendations?

I followed Bru'n water, and I used RO water that I had tested to find that the pH was 5.5. When I tested my mash pH, (with pH strips), my pH read about 4.6. I stuck the strip in the mash, which was at 154*F, (would this affect my reading, by dropping it?). Here is my brewing additions sheet ...