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Secondary fermentation in the bottle is adding sugar and letting the yeast do its thing to make co2. A large portion of breweries filter then force carbonate their beers prior to bottling, there are 2 main reasons for this: 1. Its faster, beers can be force carbonated in a fraction the time...

Im pretty sure old brown malt (1800's) was different to what we have now, it retained some enzymes and was used as a larger part of the grist. i have a copy of "Old British Beers & How To Make Them" and some of the recipes have brown as a seriously large percentage of the grist. I added 500g...

Just trying to understand how/why they work and are included in a separate latter tun and not a mash/lauter tun. Pumping to a separate lauter tun would free up a mash tun to go again, and that makes sense on a commercial scale but not on a home scale for most (there is always someone). From...

This may seem like a stupid question to those who already know the answer but what do the rake arms in a lauter tun do? The IBD notes that i'm looking at have basically the same description and picture (aside from the rakes in the picture) for both the mash/lauter tun and the lauter tun with no...

The main factor that i can see having an effect is the type of sugar. If it is just regular sucrose or glucose everything should be fine, but most artificial sweeteners/sugars are non-fermentable. Check the label the label to see whats in there and maybe try something similar to a forced...

Cheers on the quick reply, would you happen to have a reference for that info?

I might give it a go with a 50/50 braggot so i should have some bitterness to stop it getting cloyingly sweet. ill report back how it goes As a random question where is the distinction between braggot and a (very) honey beer? is there a specification or more case by case?

I am currently studying brewing and i have yet to find a professional/scientific reference to the fermentability of maltotetraose with lager yeast, only distillers yeast. I have come across many home-brew books that mention that only lager yeast can utilise maltotetriose. Similarly i have found...

Im just starting to fool around with meads and i was wondering if anyone has tried freeze concentrating? I figure the process would be similar to an ice-bock and the amount that you would concentrate would depend on the original strength of the mead. Has anyone tried this? or are there any...

Thanks for your replies I can see that doing a stovetop biab would be small but at the moment i already have a place for all the pieces in the above plan. I think the only pieces i dont have are the tempmate and the chiller and they should all fit inside the still when im not brewing. I've...

Hey all, I have been throwing around some ideas for a compact BIAB system. I live in an apartment that is at its crap capacity, so small is essential. I do occasionally run a regular old all grain system with my dad at his place but finding free time to go visit is an issue once you add...

Looking through some of my beer reading materials (i have some on beer history as well as brewing). Some of them blame the 6 o'clock swill for the decline in body/hops/flavour/ being good. The logic seems to be that the biggest sales factor at the time was being able to get as many down as fast...

A few question in one post. 1. Has anyone tried using lilly pilly's in a brew? If you have: 1.a.) how did they turn out? 1.b.) how potent are they for flavoring a brew (i.e how much did you use) Not having any fresh fruit available (out of season) all i have is some home made lilly pilly...

I would love to if it didnt involve crossing state lines :(

Hey all, Been brewing on and off for a few years now, had a fair mix of stilling kits and more recently AG. This forum comes up almost everytime i google a beer issue so i'm jumping on board. Mafro