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Hi. I don't quite understand what you mean. Can you explain more? It sounds like you use Beersmith for stew recipes?

Hi folks. I'm looking for software to track food recipes the same way Beersmith keeps track of things for my beer. I'm looking at https://nutritiondata.self.com/ but it's kind of clunky.

Have you taken multiple readings a few days apart to see if it's still fermenting?

My understanding is that milk kefir grains need to be returned to milk regularly (specifics unknown) in order to survive. I've been using "water kefir" grains, which are used to fermenting regular sugary water, to ferment standard beer wort and reached as high as 7.7% ABV. Similar to your...

So you would suggest I follow my nose and tongue?

Hi folks, I acquired a food-grade bucket from a local bakery for a fermenter. I washed it with PBW and sanitized with Starsan on brewday. I did not notice anything funny about it. After racking into my bottling bucket and rinsing out the yeast cake, I noticed dark mildew/mold on the bottom...

I realize this is very old but maybe I'll get lucky: How did pitching a starter rather than the grains work out?

Removed accidental post

Feedback from a local homebrewer I've been swapping beers with: "I get some floral and earthy notes from it, with a hint of citrus. The earth is nice; some hops taste like dirt; this is more forest floor. The hop is pleasant, similar to say Goldings." Also based on the bitterness impression...

They're listed on this page http://houblonsfranklin.com/Brasseur/Varietes/ under Indigène. I brewed a pale ale with them and it turned out nicely. I estimated around 3% AA and I think it's pretty close to that. It's quite floral, maybe a bit of pine and citrus. I'm bringing it to a...

Yep, Houblons Franklin http://houblonsfranklin.com/.

How does it smell?

Are you saying that the difference between a fermenter and a dip tube is exposure time (and since the dip tube isn't exposed for long, what it's made of doesn't matter), or that the PVC dip tube I'm using is probably food grade and not to worry about?

But beer is more acidic than water and that's why it's important to use food grade containers as fermenters, no? Thanks for the tip on cleaning.

Hi folks, I've added a small L-shaped plastic adapter to my bottling bucket spigot as a dip tube but I'm pretty sure it's not food grade, just PVC. Any concerns with this? The beer is room temperature and only in contact with it for 30 minutes or so. Marc

I bought some "var. lupuloides" from a local grower who described them as very aromatic, resinous, and floral. Haven't brewed with them yet. Tiny bit of info from a scientific article's abstract: "The principal distinctions between the two sub-species were a markedly higher proportion of CoH...

Has anyone brewed with these? I bought some from a local grower who described them as very aromatic, resinous, and floral. Given their wild-ness, is it safe to assume their AA is pretty low (2-3%), and based on his description I'm guessing they're more suited to new world styles? Tiny bit of...

Hi folks, I'm using Belle Saison from Danstar for the first time and have a question about temperature. I have a small room with an electric heater for temp control and am fermenting in plastic buckets. My temperature readings are from a thermometer sticker on the side of the bucket. Once...

What was the expiry date on the yeast?

Following up to say that my grape juice added a strong sour note to the beer. It was originally very sweet and very tart, and I guess since the sweetness turned to good ol' alkyhol, that's what was left. I added 550ml to a 10.5L batch after cooling the wort. Pasteurized it with metabisulfite.