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How is traditional spontaneously fermented cider produced? Is it just a matter of the culture already living in the barrels, or does it primarily come from the fruit each year? If one was starting a cider production operation, how would one go about establishing a sufficient population of...

Raw milk is a controversial issue. Personally I'm a huge advocate, but everyone has to make their own decision. If you plan on getting raw milk from a farm, I can equip you with some tools to help you source clean quality milk. One website to check out is A CAMPAIGN FOR REAL (RAW) MILK...

Does anyone know more about this, or have any advice/critiques on the technical aspects? I am attempting to develop my own unique yeast culture in the Franco-Belgian tradition, using open fermentation. This isn't a spontaneous fermentation because I am not inoculating my wort with strictly...

Or does it? Is it just an urban myth? It can't just be because of the CO2, because force-carbonated beers have that too, yet are supposed to have a shorter shelf life.

Besides storage, what is the purpose of lagering beer?

This may seem like a strange question, but I'll explain why afterwards. Is it normal for the pH of a beer to go down when you add salt to it? The pH measured at about 4.1 on an electronic pH meter. After I added some sea salt to a sample, it dropped to around 3.5. Is this to be expected?

Right now my cellar is around 50-52 degrees F, and I am aging some stuff with brett and lactic cultures on oak. Just wondering if this is too cold, or what effect it will have?

I made a 6 gallon batch of an imperial stout (see recipe -- https://www.homebrewtalk.com/f76/mugwort-anti-imperial-stout-90441/) Original Gravity was 1.096. Fermented with the suggested WYeast Scottish Ale. Gravity at the end of primary was 1.030. I probably should have made a starter, but I...

Grain bill 8 1/2 lbs pale 2-row malt 3/4 lb caramel 120 L malt 1/2 lb chocolate malt 3/4 lb Weyermann Carafa II malt 1/2 lb roasted barley 1/2 lb Weyermann pale wheat malt 1 lb oat flakes Extra sugars 2 lbs wildflower honey 1 c blackstrap molasses for bottling Herbs 1 1/2 oz...

Grain bill 8 1/2 lbs pale 2-row malt 3/4 lb caramel 120 L malt 1/2 lb chocolate malt 3/4 lb Weyermann Carafa II malt 1/2 lb roasted barley 1/2 lb Weyermann pale wheat malt 1 lb oat flakes Extra sugars 2 lbs wildflower honey 1 c blackstrap molasses for bottling Herbs 1 1/2 oz...

I have 7 gallons of a nice white wine that I have yet to bottle, from this year's harvest. It is fully fermented to dryness. When I made the wine, before I added the yeast to the must, I collected a gallon of unfermented juice, and canned it in mason jars using a boiling water bath. I want to...

Can anyone explain the difference between these? Can any of them be stored, or are they all one-time use solutions? Do they all require the water solution to be warm in order to work? If so is it ok to heat it in a stainless steel brew kettle? What about relative stregnth? Which is the...

So I am wondering what (if any?) metals Star Sans & OxiClean are corrosive towards? I use a copper immersion chiller, and my brew kettles are both stainless steel. One is a Blichmann Boilermaker. You've probably answered this question before, but I couldn't find it searching. Any...

Any idea how sanitation was done without Star Sans or other industrial chemicals?