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A friend of mine has recently collected some “wild yeast” and started brewing with it (before brewing I warned him that there is a chance he has other beasties in it) Today he has posted a pic to see if this looks ok. It’s unlike any krausen or pellicle I have ever seen and wondered if anyone...

today I begin brewing my “Sahti” recipe sadly as i’m working I only have a few hours before bed and so I’m wondering if leaving the wort (after mash rests) covered over night and then boiling tomorrow would be perfectly fine or is there still a good chance souring beasties will ruin the wort...

Today I have finally taken the plunge and ordered 10kg of grains to make some beer. The equipment I have is a ~100L stainless brew kettle (this will only be a 40L batch) and 2x 20L fermenters. I shall be using ice (home made) thrown into the kettle to cool the wort. I am aware of the risks of...

I’m currently looking into brewing a braggot next year with the intention of making it close to what would historically be close to what our beloved viking friends did. I’m wanting to come up with a grain bill that would fit the brief but as a relatively novice brewer I would like any feedback...

I’ve done a bit of web surfing but have come up empty handed with most sites going off on a different tangent. Speciality grains are always listed as “should be 10-15% of grain bill” and I’d like to know why that is? What impact using more does? I’ve heard of people that have used more of...

Hi all, I’m fairly new to homebrewing (only 8 beers and 3 meads under my belt currently) My latest brew (a loose style Irish Red) has given me a “problem” I have not come across previously in that what should be an approx. 6-7% beer is currently sat at 2.2ish % for the last 3 days. I am...