Your boil time and the rate at which you cool the wort post-boil will certainly affect the outcome of your beer. Whenever your wort is above 150 degrees F, an unpleasant-tasting chemical compound called DMS is generated. DMS tastes like…
Good question. White labs has some suggestions. I haven’t tried using anything but dry American yeast so far, but I hear these strains come up now and then. This is a good reference.
I was out browsing the tags and came across a fun blog. This guy will be teaching a “class” on beer through beer tastings and such. If you are homebrewer or are just interested in learning various aspects of beer…
I have just composed a new section of questions and answers. So far, I have outlined how to hit your target gravity ( for extract brewers ). As I come across other interesting brewing information, I will add it to…