Does any one have suggestions on podcasts about homebrewing? Preferably a short excerpt about what topics they bring up. Thank you.

The only other topic I found on this was here: Using pine in beer - it was asked nearly 10 years ago and didn't have the answers. Does anyone have experience with using pine in their brewing and if so, What was your method and how much (even roughly) would you say is an ideal ratio of beer/pine? Anything else you can say based on your experience with using pine with brewing? I'm keen to experiment but want to make …

I read several recipes and talked with people at my local brew shop and thought I had a pretty good idea of how to make my first batch of mead but after I've already got it going I'm now over thinking and wondering if I did it wrong. Currently I'm making 1 gallon and have mixed 3 pounds of honey with the water to make up a gallon as I want it on the sweeter side. I was instructed to …

In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar over these other types?

Low/non alcohol beverages are probably more popular than ever before with most major brands and many craft brewers now selling products in this category. I know there are ways to make low-ABV beverages quite easily, but what about reducing the alcohol after fermentation? Is this something that a typical home-brewer could achieve or does it require techniques and equipment that are realistically not feasible?

I am home brewing for the first time ever. I had the following queries pls. Hope someone will answer: I mixed 200 grams of white sugar, 100 grams of ginger, 2 complete lemons, mint leaves and 1 teaspoon baker’s yeast in 1.5 liters of water. I had boiled the mixture (except for the yeast – which I added later). The brew is bubbling aggressively. Since this is the first time I am brewing, I did not go for a hydrometer. …

My goal: I want to simulate beer (and perhaps other drinks in a future) fermentation processes in software. In the Ramirez & Gee fermentation models, there are three terms for sugars: G for glucose. This is a monosaccharide. M for maltose. This is a disaccharide. N for maltotriose. This is a trisaccharide. The consumption rates (using ordinary differential equations which are not analytically integrable) use terms to reflect the consumption priority they call "inhibitor terms", so the maltotriose gets the …

I'm looking into brewing a mead in the near future. I have exactly 0 experience brewing anything. I'm going to buy a store-bought brewing kit in the next few weeks if everything lines up. I'm wondering if anyone's ever made a Caramel Coffee Mead, and if so do you have a recipe, or any tips on how to make it work. I want at least an 8% ABV, but no more than 16%. I'm looking for it to be a …

On other stack exchange forums, there are meta forums to hash out goals, methods and moderator guidelines. Does HBSE have the same?

1st batch was fantastic, tasty, sweet, delicious hot and cold. I used the same process for 2nd batch: Cooked the rice 2 cup water/1 cup rice ratio, let it cool in a container 3/4 of rice and a fine layer of koji (saké yeast), then added rice, yeast, etc up to the top, put a loose lid on top, stored in the coolest part of my house, after 1-2 weeks the rice ferments, the saké begins to form... I tried …

It's been 3 days of fermentation, I added beet root for colouring in the middle of fermentation. I used china globe grape (not that red), and after hours later the bubbles getting lesser

I've just started making cider, and after 12 hours of reading I came up with a plan, but I need reassuring what should I do next: It's nearly constantly 25°C in my flat (where I brew), I used unfiltered apple juice from the store bought yeast, yeast nutrient, pectic enzyme After 6 days, only small bubbles are visible on the side of the 5 liter, airlocked demijohn. It's very cloudy. I also started fermenting the left over apple juice (one …

I did my first brew in a bag a couple of weeks ago (i've done kits previously), and it's turned out great - much better than I expected! The only issue with it was that it produced about 4 gallons of wort, which was slightly reduced when boiling, then reduced again when tapping into the fermenter, and reduced again when transferring it to a clearing container (both times leaving behinds the "dregs"), and reduced again when bottling (again leaving the …

I bottle multiple batches every other weekend. I accidentally grabbed a wrong batch that was bottled with chico only a couple days before and put it into the fridge. I had not noticed until 2 weekes later. My question is - can I still pull this back out to finish carbing? or did I make an expensive bread starter?

I have a cousin from a state where recreational use of marijuana is legal. So I've been told that he and his gnarly friends have brewed up some sort of marijuana hybrid beer somehow. My questions: Is this possible that beer could be brewed up somehow with weed? If this is possible, would you get the effects of both beer and pot both? I see the stoners on this as... Going to drink some weed dude! Getting drunk and high …

MegaPot 1.2 All-Grain Brewing System VS Northern Brewer All Grain Cooler System Does any one know which one of these systems is more reliable? I’m not looking to build my own; I just want to buy a full system. or can you recommend another system? Thank you

I brew at home, where quite a few other persons live too. One of them has catched a common cold. Is there risk of sick person contaminating batch and if such a risk exists could common cold or similar mild infection causing viruses and/ or bacteria survive in wort post boil and if they do, how long could they survive? Usually I have postponed brewing or any other brew related activities at such an event, but as spring is coming …

I am currently trying to organize a space for a collective of 10 brewers to store their 2-5 gallon kits. I'm currently looking into studios, as the area that I am in does not have many options for garages or storage container workshops. We are only beginning and therefore what are the most basic essentials to get us going? And how should we best organize a small space for small scale home brewing?

I am trying to brew GIN at home with wild Sloe berries. How to dry sloe berries without losing it's useful fungal coating for sloe GIN?

I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other commercial names). He ask me if there is any chance on brewing beer with this, and I've searched on the net, and find some information, but I think its good to know if someone here on this house have tried this before. Available information tells about some banana esters, or 'wheat …