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Why exactly do all cereal mashes call for something like 10% barley malt in with the unmalted grains? Why not just boil the unmalted grains and add them to the main mash at dough-in so that the enzymes throughout the entire mash period have access to their starches, and thereby skip all the...

I've got a trip coming up to Guangzhou, Kuala Lumpur, Singapore, Siem Reap, and Beijing. Anyone know of any breweries doing wild beers in those areas, specifically with locally harvested yeasts? I'd be willing to truck a few "liquid yeast samples" back to the US around May if anyone knows of...

So I came into a bunch of apples today that call for a cider, but I don't have access to a fruit press. Could I grind these on my Corona mill? Or am I better off using a food processor and then manual pressing it in a colander? Would love some thoughts and advice on the most DIY cider you...

I once brewed a coffee stout that was pretty straightforward failure largely because the only coffee I have access to here in Bolivia is very fruity, bright, and has notes of milk chocolate. Unfortunately, paired with the roasted malts in an imperial stout, it gave off a really terrible...

I have a sour-mashed Oud Bruin that's ready for bottling, but it's a bit more tart than I'd prefer, and I'm thinking of blending it with some unoffensive mass market lager in order to both balance it out and make it go a bit further. That said, can I blend the 3 liters I have of the Oud Bruin...

I have consistently had problems with head retention from my wheat beers. I brewed a batch of witbier utilizing S-33 yeast and 1/3 of the grain bill was raw wheat milled with the rest of the grain, as well as probably 10% pre-gelatinized oats. Recently I brewed a golden strong with the same...

I think I've found a source of 5 gal recently used wine barrels that I can get access to. Can anyone recommend some FAQs or tutorials on the basics of barrel aging?

So, this week I might be heading up to Sucre, Bolivia, which is at 2750 m (9000 ft) and I want to take some homebrew with me to share with a brewer. I might also be going further to Potosi (4000 m/13000+ ft). If I take some bottle-conditioned brews, how likely is it that they're going to explode...

I'm planning an upcoming brewday where I want to divide my mash into three separate runnings (of about 1 gallon each), a triple parti-gyle so to speak. The mash would be primarily Pilsner malt, with hometoasted adjuncts of pale malt, amber malt, crystals 10 and 20, and maybe a bit of darker...

So, the only yeasts I can get here in Bolivia are the ones I pack in or the mysterious "Brewer's Yeast" available at health food stores for treating a variety of weird ailments. That said, I want to make a saison, and hearing that saison yeasts generally descend from red wine yeasts, I decided...

I brewed the recipe below, but I'm having a hard time deciding how to classify it. Input would be much appreciated! More on it here. Bolivian Tarragon Braggot Barleywine Details: Batch Size (L): 5 Total Grain (kg): 1.5 Anticipated OG: 1.103 Wort Boil Time: 60 Minutes Anticipated IBU...

So, I live in Bolivia, where homebrew shops do not exist, it's annoyingly difficult to get things like malt and even more difficult to track down specialty ingredients like various amylases. After looking through a whole number of threads (like this one...