c/home-brewing-basics

Mash temperature tweak turned my thin stout around

I used to crank up the heat for a thicker beer, but dialing it back made everything smoother. What's your trick for getting the right body?

Update: Mold ruined my first mead attempt

I found fuzzy stuff growing in the carboy (gross, right?). Now I never skip the extra rinse with hot water.

Rant: I used to brew all day without rest, but a wrist strain taught me better.

Rant: Old timers brewed beer with guts, not gadgets

My dad's crew made killer batches with just a bucket and a song. Now folks act like you need a lab coat to start a simple ferment.

Unpopular opinion: I never worry about water chemistry in my brews

After five years of home brewing, I've never adjusted my water beyond using a filter! Many brewers say it's crucial, but my beers always turn out great to me. Is water chemistry really that important for beginners?

Brewing sessions have become my sister's stress relief...

She used to just watch... now she's asking about yeast strains and fermentation temps. It's cool how a hobby can shift family roles.

Last weekend's orchard visit fixed my cloudy cider for good

Their double-straining method was the simple trick I'd been missing all along.

TIL that skipping the yeast nutrient in my meads makes them ferment slower but taste way sweeter and better.