https://www.bbc.com/reel/video/p0ljxvlq/the-science-behind-brewing-tastier-non-alcoholic-beer

I need to decide between 2 fridges. It will be for general use and my old one will become my fermentation fridge. The difference between them: 1 is a 220 volt fridge, the other a 12 volt fridge I run a small 12 volt set up with chest fridge/freezer, 100 ah lithium ferro battery, 225 watt in...

Any advice? I use a Speidel fermenter, so I can't use boiling water. I don't have access to a lot of the nore "standard" cleaning agents. I got Unscented dish washer Chlorine Vinegar Salt Caustic soda Star san And I think I got some oxyclean somehere

I'm looking at using a sort of my standard recipe 100 % xtra pale ale or 90 % + 10 % amber. 4.5 ABV, 25-40 IBU No chill I like blondes & pale ales, but not Indian pale ale. I like tripels as well. I've been using a lot of kveik Voss due to temperatures, but it is cooling down now, so time to...

https://www.bbc.com/future/article/20240412-the-ancient-sustainable-beer-recipe-made-using-bread Who's going to brew it? (I posted before reading, there is actually no recipe, but I do not know how to move a post)

I'm clearly not an electrical whizz kid.. I need some help with the wiring. This is the little manual I only want to connect my 12 volt fridge I think it needs to be wired like the 2nd option in my childish drawing Am I right? This here is the actual controller (Ignore the written bit)

I used Maris otter for my last batch of beer. When I bought it, it smelled quite strong. More then normal, but I don't buy it often so I didn't think much of it. I used it yesterday and milling felt different. More difficult, but less dust. Mashed at 65 oC and the biab bag didn't drain very...

Tempted to go for Saaz? 1 application at 30 minutes? About 12 ibu? Other than that, just unmalted wheat 40-50%, remainder pale malt. Coriander and orange peel at 5 minutes. MJ wit bier yeast 4.4% abv roughly

Situation: After brewing and no chill, I poured the wort onto the trub of my previous batch. So far all good I poured he last bit of wort with debris and all into a glass bowl, thinking I will let it settle and take a SG reading of the clear bit on the top. It got clear, just about 2 cm clear...

It seems difficult to get. At least my current part of the world. Easy in Belgium and the Netherlands. I'm almost running out, leaving me to wonder: What is the difference between aromatic malt and amber malt? Can I use amber mat as a replacement?

So.. 1 small batch came out fine 1 big batch did not. But I know what went wrong. At least I think so. I didn't pack it proper and not enough weight on top. I had some mould which I removed and it didn't come back but the kraut had become mushy. I used 2.5% salt in both batches. It was...

As the title says I want to gift a friend just 1 or 2 bottles of my kegged beer and I got no special equipment. Just an 8 litre oxebar keg and picnic tap. The beer is carbonated. I was thinking of using a "serving" pressure of maybe 2-3 psi and slowly pour into the bottle as full as can be and...

Can you (accuratel) measure FG after kegging and carbonation? I generally forget when kegging ;) I'm talking force carbonation, so no extra sugar added and no spunding. Can I just pour some beer, cover to prevent evaporation and let it sit for a day or so till flat?

Simple sort of question Is there a yeast that works well over a wide range of cooler temperatures? For summer: I got Voss kveik But I am going into winter with big difference day/night temperature (30-32 oC day / 8 -10 oC night) I will be able to brew using my fermentation fridge But I wouldn't...

I've seen a lot of new members joining and I just wanted to let you all know that we have a monthly zoom meeting. Next one up is this Saturday. Details are here https://www.brewersfriend.com/forum/threads/community-zoom-happy-hour-2024.16996/page-3#post-201517 Come join us, it's pretty relaxed...

So, I've brewed a ginger concoction a number of times. Very simple, just ginger, water, lemons, sugar and yeast. And yeast nutrients ABV of 4-5% Obviously, because it's just plain sugar for the yeast to eat, it turns out quite dry. I would like it a bit sweeter, but I'm not aiming to brew a...

Last Saturday of the month will be in the Easter weekend. No problem for me, but maybe it should be brought forward?

Something I've been wondering for a while... Sometimes a malt addition is only like 2%. Can you actually taste that (like a caramalt) or would that be for colour? I know everyone is different, but thought it would be interesting to discuss. Me, I seem to have a low treshold for caramel...

I'm using my current high temperatures to do some batches with kveik Voss (no temp control). I've done a lot of them in the previous hot seasons, and found that, although fermentation is very quick, the taste improves by leaving it in the fermenter about a week after fermentation is ginished...

Very wuick, basic question. When do you add them? During mash During boil? Just before pitching yeast? And what if there is no boil, like simple cider (from shop bought apple juice)