This is a list for Brewers throughout the SCA to discuss issues, events, competitions, brewing and anything else of interest. Discussion on this list is intended to focus on issues of interest specific to SCA Brewers of all types of beverages. All SCA brewers are strongly encouraged to subscribe and help better our craft.
Although other forums exist for the discussion of general brewing issues, (such as the HBD, www.hbd.org), this type of discussion is more then welcome at this list where the signal to noise ratio will be better and there are plenty of experienced SCA brewers to answer your questions, just another perk of living in the current middle ages.
General historic beverage discussion that is not SCA specific is available through the historic brewers list (www.pbm.com/~lindahl/brewing.html).
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... Let me state from the outset I don't know beans about wine. But I flatter myself I know a thing or two about brewing. "Leave it alone" is a good rule of
Jeff, I am interested in what sources your information is from; is it from Brewing or Vinting books? The reason I ask is not to be argumentative, but my
Aggitation is needed to get a fermentation going well. If it's already vigerious agitation serves no useful purpose. Sent from my iPhone On Nov 1, 2009, at
Really, because that is at odds with everything I've ever read, I've always been told to vigorously agitate for the at least one minute every day (preferably