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As a learning activity & an exercise in experimentation, I was thinking about making an Oat based beer (although I'm not planning on doing it in the short-term, I'll wait until I have more experience with grains). A bit hard to find much information on it, but I have found a few references which...

Ok, I'm doing this tonight. After a lot of research, I'm going to attempt to "mash" (in a beer-making sense) the mashed bananas. I'm also planning on splitting this batch once it is finished (depending on how well it goes etc) into: 1-Plain wine (just rack final product into bottles) 2-Fortified...

Am I correct in assuming that this cider is now infected? Annoying (and weird) that fermentation was complete, and it has been in the secondary for a week and a half without showing any signs, and I leave for the weekend and return to this! >:(

Here's my first batch of "experimental" mead (i.e. not following a recipe). It was a very vigorous ferment (spilled over everywhere), and has dropped down from 1.138 to 1.030 so far (14.6%). I've just racked it for the first time after 3 weeks, as there was a lot of dead yeast (about 1cm) and...

One of my friends is having an engagement party, and one of his favourite beers is the Kosciuszko Pale Ale. I thought it would be a good chance to include a more "man-focused" gift as part of our present. From what I can find about the beer, apparently: "Our original Kosciuszko Pale is a 4.5%...

If I want to brew a sweet mead, how do I work out the OG vs attenuation vs ABV etc to get the "right" amount of residual sugars? In other words, if I brew a mead that has an estimated ABV potential of 14% with a yeast strain that only goes up to 12%, will that be 'sweet' or only semi-sweet...

Hi Guys, I was hoping that you could help me with my problem. I'll try to explain it, and what i've done as best I can. I just recently got into proper home-brewing (previous attempts were along the lines of dodgy ciders in soft drink bottles) and have run into the same problem in both my first...

Tell me i'm dreaming if the following is silly, as I don't have a huge wealth of experience... Everyone keeps saying that getting a carbonated mead or cider is hard without back-sweetening or force carbing etc, but wouldn't you be able to do this (assuming that you dont mind a high ABV drink)...

Hi all, On the weekend I started my first cider with real fruit, and had a few things that didn't go as planned / stumped me. I'm doing an Apple, pear, and plum, and without a fruit press, had to resort to a food processor. This is when I ran into my first problem - I had no clue how to measure...