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I am looking at ways to filter soda extracts, so like I am not waiting months or even weeks before carbing. I am not enthused about using CO2 as a way to force the liquid through the filter, has anyone used a drill pump, like these that connect to a portable drill. Amazon.com: Forart Portable...

How much of a faux pas is it to carbonate a keg warm, then dispense to a growler for chilling? Any tips on required pressures?

I am putting together my kegging system. The form factor of the fridge means I won't be able to have either a tower or drilled door faucet. Is a plastic picnic faucet good enough, seems like I've been at parties where those leak, or could incidentally get opened upd. I think I am going to do...

Is there a good way to adjust water chemistry when cooking say a soup or a stew. I like spices very much. My root beer really needed water chemistry adjustment. I was wondering how one would go about adjusting water chemistry besides just adding salt. I was looking at my Vitamin supplements...

I recently made a variation on Bierz. I have an Ethiopian store near me, and they sell these ingredients to make Tej which is an Ethiopian mead. They use a plant called Buckthorn for a bittering agent. They also sell a thing that sed "fermentillis" on the label, I asked the clerk, and he said...

I have been thinking about moving to kegging from bottles. Recently the wine cooler that came with my house died(bad compressor). So, it seems like a good time to solve both problems. I am pretty sure that a full on kegerator with a tower won't fly. I am thinking some sort of low profile...

Kentucky Common has been on my radar for a while as inspiration for my fermented root beers. Now that I have moved towards spunding and bacteria, I've sort of realized that the Kentucky common might be more relevant and a little more complex than I initially thought. A dark adjunct filled...

I have a beer recipe, that I have been making that by my calculations is nearly non-alcoholic. I estimate after priming that it is 1% abv at most. One thing I have been thinking I would like to try is to skip the priming step. EG after I inoculate the wort wait a day or two then bottle. I've...

I recently was on St. Lucia, which is considered a spice island in the West Indies. I really like spices especially for brewing but also cooking, but I must admit I was unprepared for the variety that were available at the markets on this heavenly island. They sold these spice packets for...

If I had an herbal tea( an infusion without sugar) I liked, and wanted to try carbing it how much DME/yeast would I add to accomplish this? Could I just add a starter then bottle?

What kind of beer makes you salivate? I see that some are supposed to have a dry finish, I'm curious if there are beers that are sort of opposite of this.

I'm in a no boil regimen, and I found that the specialty malts add too much sulfur that doesn't go away without aging. Oddly toasted barley doesn't seem to have the problem. I'm wondering if there is some alternative. Maybe using chocolate directly?

My local Korean grocery carries malt, it is twice as expensive as my LHBS, but it doesn't have hulls. I'm wondering, what percent weight are the hulls in malt? Ideally, I don't have to drive two hours to the LHBS. For what it's worth they were out of two and six row last time and I had to...

I've been playing around with probiotics to make sour ales. I've tried a couple, a ten strain stomach probiotic and a five strain ear nose and throat probiotic. I've been making starters and I tasted the starters without the yeast. The stomach probiotic tasted sour unsurprisingly it consisted...

I see many threads that say you know if the beer tastes funny at a couple weeks or a month, let go longer like six months or a year. I'm wondering what happens if a beer that tastes great at a few days or a week goes for longer? My beer never seems to make it two weeks. Occasionally I bottle a...

I scavenged an orbital shaker from work. I already have a magnetic stirrer, but it seemed like a neat piece of equipment. Would it be useful for making starters? When I turn it on at higher RPM there seems to be some clicking, maybe there was a reason it was being tossed, though maybe higher...

I want to try to ferment the staphylococcus salivarius blis k12 bacteria, can I use wort, or do I need to try something else. I was thinking maybe milk or soy milk. I read a paper that commercially they use soy both.

What causes a raspberry off flavor... And how do I get more of it?

Is it possible wash and reuse yeast and Lacto blends? Are there any techniques for managing the blend when repitching? I did a US-05 with a probiotic addition, first iteration was minimally tart, I'm guessing because of the lower temperature and starting out with only 20billion bacteria at...