Winemakers often add potassium metabisulphite to the finished product for two purposes: To prevent further yeast growth (so that they do not eat the remaining sugars) and as a preservative, to prevent ...
Last weekend I brewed a super classic, nothing special stout. I plan to add coffee to it in the secondary, and didn't want any craziness from the stout itself so that I could really play with the ...
So in my last beer, I added bourbon infused with vanilla bean. I started to wonder if this was "cheating" or frowned upon, as far as getting the bourbon flavor into the beer. Is there a better way to ...
When adding something like bourbon (or other whiskeys) to the secondary, how much do you add? I realize this will differ based on recipes, tastes, and styles, but what is a good range? How much is so ...
I've had a lot of trouble finding a quick and easy answer to this question. Wine makers will add these chemical to wine after fermentation to prevent spoilage, and as an antioxidant. You can also ...