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  • Farro as an ingredient - Homebrew Talk
    Being that Farro is an ancient grain, has anyone seen or used this as an ingredient? I malt my own farro or Emmer as I know it as I have brewed one beer already but will brew my next beer with it this weekend
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    Homebrew Talk
  • Homebrew Talk - Beer, Wine, Mead, Cider Brewing Discussion Forum
    Homebrew Talk - Beer, Wine, Mead, Cider Brewing Discussion Forum
  • Advice for calculating bottle priming sugar for partially-carbonated . . .
    Can anyone offer advice on how to calculate the amount of sugar (corn dextrose, in my case) I'd need to add to each bottle when bottling partially-carbonated beer? For example, with 6 gallons of ale sitting in a FermZilla, 15 PSI at 70F degrees at the end of fermentation I can easily bottle
  • Adjuncts cost more than base malts - Homebrew Talk
    As per the title, adjuncts like minute rice and flaked corn are actually costlier per lb than base malts Are the big breweries getting different pricing on adjuncts than we lowly homebrewers or is it just consumer demand?
  • PBW substitute - Homebrew Talk
    Greetings to all, I seem to remember somebody posting a substitute to PBW that was substantially cheaper and was readily available on Amazon I have searched the threads and cannot find it Can someone help me out with this? If not, no worries, I am getting to the end of my Alkaline Brewery
  • Sourdough bread causing loose bowel movements - Homebrew Talk
    Hello everyone, I recently got into making my own sourdough bread Unfortunately after consumption my bread causes loose bowel movements If anyone has any idea what could be the reason for this, please let me know I am using emmer-flour, glass-bottled water and salt The bread seems to be
  • Help Setting Up Kegerator - CO2 Regulators and Manifolds
    Hello All, I recently bought a Kegco Fridge off Craigslist and am slowly building a kegging setup I brew 2 5 gallon batches and based on my measurements I will be able to fit three 3 gallon kegs and one 5 gallon keg in the fridge (keeping CO2 outside) The plan is to have the 5 gallon keg with
  • Increasing the body post fermentation - Homebrew Talk
    I suggest keeping a close eye on those bottles Based on the information you've provided thus far I'd feel pretty comfortable betting that you have some sort of infection Kits are designed to have a certain level of fermentable sugars (for 'typical' yeasts) Fermenting well beyond that (to a significant lower FG) only leaves a couple of possibilities--you eliminated the most suspect culprit
  • Adding sugar during secondary ferment - Homebrew Talk
    Hello, First post on this blog I am making persimmon wine, using Jack Keller's recipe as a guide His recipe calls for splitting the sugar and putting half in the first ferment and half in the second ferment I have made a variety of fruit wines for a few years and have never come across





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