Following on from my previous thread https://www.brewersfriend.com/forum/threads/is-it-essential-to-boil-wort.17556/ You have made up a mash and done whatever temperature and additives needed, can you then allow the mash to cool to yeast temp and then just pitch in an amount of chosen yeast...

Hope this is not a dumb question. Some recipes seem to require the wort to be rolling boiled for 30-60 mins. Indeed PC calculators even put in an allowance for replacing evaporated water. Its a common concept in cookery that the higher heat you apply for a longer time can result in over...

I feel this is a dumb question cos Ive not considered it before. When I try to get definitive advice off the web its all filled with contradictions or high blown organics I dont understand. What I have found is that if a wort is too acidic <3.5 then a yeast might not start - I thought you had...

Hi Guys Im new here so pls be kind if this is a stoopid question. I read a lot about members getting stressed over the wort in their ferment vessel getting exposed to air when you take the lid off (to add something etc or take a sample). AFAIK CO2 combined density of air is 1.22 Kg/m3 while...