Search results

So, I've been brewing for about five years now and have dialed things in for my equipment as needed, but I have always wondered if my mash out technique is approved or if I should change my technique. So this is what I do; Mash at said temperature for blah blah blah minutes. Then, add heat to...

Had an under oxygenated batch that the yeast died off in. The gravity sat at 1.033 for acre weeks before ideally with it and got it going again. It was an all grain barley wine ale. Og was at1.092 and yeast should had taken it down to 1.016. I used a dme starter of a half gallon at the same...

Brewing up on Saturday and was wondering if anyone has tried this combo yet? I have made pumpkin beers every year for five years now and looking for something different. If u have brewed with peaches/apricots, how many lbs per five gal batch did u use? Fresh,vintners or dried?