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In my brewing opinion, the only redeeming quality of the old crank and shake method of beer carbonation is that it may properly “carbonate” beer to a desired level when correctly executed.

The term “yeast slurry” is used by brewers to describe the pasty mixture of yeast and a liquid, usually beer. I will return to yeast slurries in a moment, but want to

Copious volumes of hop sludge are a real problem for brewers who are in pursuit of hugely hopped beers because this sludge represents wort loss and batch size contraction. The net result

There are some answers that I write where I know that I am stepping into a gray area, and my very brief sidebar about pH jumped square in the middle of the