homebrewing

First off: Sorry for the link, apparently I can’t upload images at the moment....

I ordered a cheap chinese optical refractometer from Amazon to use for convenience instead of a traditional hydrometer. It seemed accurate enough after calibration, I don’t expect magic or lab results. Ballpark is fine by me....

STL printables.com/…/866603-carboy-dryer-stackable...

So, I’ve got a weird question. Anyone had a club faction split? Our club is sponsored by a brewery owner. He’s been super restrictive about what other breweries we work with, banning interaction with 99% of other breweries. Some of our members are discussing forming a splinter group just so we can do stuff without asking his...

It’s true that our 16th-century ancestors drank much more than Irish people do today. But why they did so and what their beer was like are questions shrouded in myth. The authors were part of a team who set out to find some answers....

A friend of mine dumped me a bag of malts he had lying around for like five years. It’s a kit for a Klosterbier which was stored in a plastic bag sealed with a clip, sitting on a shelf in a typical household storage room, so neither totally dark nor in bright sunlight, and slightly below average room temperature....

To save money and flavour, I got myself a grain mill. I thought this would be simple, but setting the grind/crush size seems to be even more difficult than in the world of coffee 🙈...

This is the state of fermentation stuff so far. We wild; all wild. Right to left bottom to top:...

I brewed this melomel last July and noticed this thin film… Is this an issue? Or is it expected like the sediment at the bottom?

What other sources are there for yeast without purchasing specific supplies of any kind?...

Video: www.youtube.com/watch?v=NizzYE2Ia24...

I ran out space in my fermenter so I used orange juice containers. The picture was taken after one day of fermentation iirc. I released the pressure when I saw it. Lol

www.youtube.com/watch?v=pe8zFdYyr1k...

Sorry for the newbie question. I’m just trying to figure out if there’s some sort of catch here. I don’t think the StellarSan stuff is diluted, so I’ve been trying to figure out how it’s so much cheaper than starsan.

Last time I brewed at home, I had my fermentation bucket in my flat, where the heating pretty much took care about all thermal regulation I needed back then. As I now have kids, I don’t feel comfortable doing that anymore for various reasons....

Home brewing in the 18th century americas....

These days I’m experimenting with tibicos as an (almost) non-alcoholic, low carb yet still festive alternative to beer with a very fast turn around. I usually tend to brew quite strong beers in the Belgian tradition (8-12%) because these are my favorite styles, so not getting smashed while still enjoying a tasty drink is...

How much difference does different yeast strains really make? Is it perceptible like what kind of apples you used or is it delicate nuances when doing a blind tasting?

Putting an image on it is absolutely a big part of the fun in this hobby. I’m trying out Red Ale and Red Rye Crystal malts in my next brew, along with a helping of Simpson’s Premium English Caramalt and ginger that made my last two batches really nice and sweet....

This abomination apparently turned out well.

I have been struggling to stabilise things in my last few brewing attempts. I had been using a combination stabiliser (sorbate and sulfite) from the department store Boyes. It doesn’t seem to work....

I always hear people talk about adding lactic acid for ph control. Is that the only kind? What about citric? Phosphoric? Carbonic? Idk. Just listing some I know.