I just read an interesting article on an alternate method for defining bitterness (http://www.pencilandspoon.com/2012/11/f ... -bugu.html ). In general the logic of the calculation makes sense to me, but I haven't had a chance to compare a few batches to see if I agree. Has anyone else used...

I've seen a couple of recipes suggesting a ratio of 3-4 lbs of peaches per 23 L batch is a good concentration of peaches to use. I am using full peaches, not canned purée, do I need to peel them? I know that the peels of some fruit can affect the flavour and haven't seen anything in the peach...

I was at the Toronto Cask Days event last year (http://caskdays.com/brews ) and had a sample of the "Call of Brewty" offering from Black Oaks. It was not something I would drink regularly (actually it burned off a lot of my taste buds!) but I would like to try a 'hot' beer with some chili...

There is a small Scottish Pub in our small rural town (Canada, just north of Toronto, Ontario) and I was wondering about the legal requirements around them being able to sell their own home brew (they don't do this today). I've done a little bit of digging and it seems possible - most of the...

I see all this yummy yeast fodder at the bottom of my carboy and wonder if there is any reason I would NOT want to swirl things around a bit within the first 1-2 days of my primary fermentation to let the yeast get at all the good stuff - any problems with doing this?

I accidentally bought a 680 g bag of "Bobs Red Mill Old Fashioned Steel Cut Oats", or per the bag aka Irish Oats or Pinhead Oats (trying to make bacon butterscotch cookies - which are yummy by the way). Any suggestions for how I can prepare these oats to use in a brew? Boil? Steep? Or...

As far as I can tell the only time that the ABV% is calculated is after "Final Fermentation Complete" log entry type is selected. Would like to have and ABV% (and attenuation%??) calculated for the "Sample" log entry type also, so I know how things are going when I take sample readings during...