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For several reasons I have been interested in doing a non-alcoholic (or at least very low alcohol) beer. Most of what I've read has been very secret or required very expensive equipment. I have not seen much written about it here so I figured I’d start a thread, share my experience and see if...

I havef made a kettle sour that I after primary fermentation wants to add home grown peaches too. Does anyone have any input on: * How much to use? * Should I pasteurise them? If so, how? Regards Stefan

Hi, I just ordered a new French oak barrel (small one, 4 gallon). I think I have read or heard that there will be too much oak flavour in a new and small barrel for longer time storage. My plan is to use it for a Flanders Red, probably blending it before it goes to bottle. I wonder if I should...

I have brewed quite a few kettle sours that I really enjoy and like. However, I would like to dip my toe a little bit more into the funky world. I'm looking for a low funk Brett strain that is more to the fruity side than barnyard. I plan to use it as a secondary strain after fermentation with...

I have made my first hard cider from apple juice and s-04 yeast. It is getting close to finished and I am going to rack it to a serving keg shortly. I have a question though. I plan to add potassium sorbate, potassium metabisulfite, gelatin and cold crash. Should I: 1) Add the potassium...

(Not sure if this should be posted in the Grainfater, Sour or Extract forum. Feel free to move it if you think it fits somewhere else.) I made my first sour a few months back after about 4 years of brewing. The goal was to make a sour that was * Eeasy drinking * Somewhat low ABV * Not overly...

Interesting experiment with fresh vs old LME. Nothing groundbreaking but more a confirmation of old "facts". http://brulosophy.com/2017/11/27/the-impact-of-age-on-liquid-malt-extract-exbeeriment-results/

Hi, I wonder if anyone knows the thread size of the Perlick 425 or VentMatic faucet? I have heard that they are the same. I would like to buy one of these http://www.chicompany.net/index.php?main_page=product_info&products_id=3306 but try to buy it locally instead of order from the US...

Hi, I'm making an ESB and would like to add some color to it without changing the flavor too much. I have only two malts to chose from: Pale Chocolate Malt 500-550 EBC or Chocolate Malt 900-1000 EBC Would it be best to use the 900-1000 EBC malt to do this? Regards

Hi, I just got a water analysis from my tapwater. I wonder if anyone please could say something about it. Is there anything I should think about when I brew? PH: 7,5 Ca: 24 mg/l Mg: 9,5 mg/l Na: 27 mg/l SO4:28 mg/l Cloride: 25 mg/l HCO3: 150 mg/l Regards /Stefan

Hi I have had the privileged to acquire a newly taped whiskey barrel from a domestic distillery (about 7 gallons, Bourbon) that I thought to condition a HomeBrew in. The plan is an American IPA, a lot of american flavor/armoma hops and relatively high abv (7-8.5%). Ferment and then...

Hello, I am a relatively new home brewer. I've done a couple of extract brews, a couple partial mash and a couple full grain brews. I find extract brews a bit boring but with my equipment, it is a little too struggling to make bigger full grain brews. So I have to compromise. Therefore, I...