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So having zero experience brewing with rye or wheat I decided it would be a good idea to do a batch with 1/3rd barley 1/3rd wheat and 1/3rd rye. I plan on doing a 10 gallon batch and pitching wyeast 3711 in one and 3333 in the other for a sort of roggenbeir/saison sort of deal. Any advice on...

So the other day I tried dry hopping in the keg for the first time and to weigh down the hop bag I threw in a bunch of stainless fittings. However, one of them happened to be a 2 inch long galvanized pipe nipple. I realized my mistake after 1 week when I pulled out the hops and the fitting had...

So I am making a batch of edwort's apfelwein that I am attempting to step feed but when I add sugar the carboy foams up uncontrollably. It took me around 10 mins to add 8oz of cane sugar and I had to keep pulling out foam so it wouldn't overflow. I figure this has something to do with the sugar...

I recently saw a video that I cant seem to find again. It showed the breakdown of starch molecules and how alpha amylase chops them in half while beta amylase works from the sides. Has anyone seen this or any similarly helpful animations?