Search results

I’ve lately become obsessed with this ingredient in my cooking - I’m wild about its scent and zingy flavor. Has anyone tried using dried wild Sicilian oregano as a brewing spice or hops substitute? I might try it but I’m interested in hearing from anyone else’s experience

Grain 10 lbs Maris Otter 3 lbs Vienna Malt 0.5 lbs Crystal Malt (60L) 0.25 lbs Carapils Mash Details Infusion: 4.3 gallons strike water @ 171° F for 60 minutes @153° F Batch sparge by vorlauf, drain, add 3.1 gallons sparge Water @ 168° F and drain again. Volume to Kettle: 6.2...

Okay because my brewhouse area (the landing of the basement stairs) has been pretty cool lately, it's getting wintery up here in MN, and I'd had a lot of diacetyl in a recent pale ale, I put a space heater on the landing. After the diacetyl went down in my pale, and I had moved the saison into...

I don't know much about brewhouse efficiency or nuthin' but I find it's way easier to participate in a conference call when you batch sparge! working/brewing from home for the win! :rockin:

Here's my situation. I have a mead that was in primary for over year, and has been been in secondary for about two and a half years, and I tossed some oak in there for about the last eight months. I just tasted it and it's finally starting to hit on all cylinders, and it's around 1.012 SG...

Hi guys. I started posting before I noticed this "introduce yourself" forum. I'm JonO, I live in North Minneapolis, where my wife and I have owned a home for hte last five years. We have two kids, two cats, and three six gallon glass carboys. I've been brewing since 1993 and my LHBS has...

I started brewing in 1993, and back then there was one kind of liquid yeast at my LHBS—the gold foil wyeast smack pack. There was no competition (White Labs) and there was only one product line (no Activator vs. Propagator). Now, I still used a starter—smacked that pack, swelled it for 24...