I'm thinking about introducing sambuca (maybe grappa) into my next homebrew. What are the common practices for adding? secondary? bottling? Recommendations for getting the "right" amount without ...
When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy. Can I reuse this yeast in any way? Hopefully to avoid buying yeast again every single batch?
Should I use a wort chiller, and what are the advantages of doing so?
I'm looking to take on a challenge of brewing an ale that is going to range between 14%-16% ABV, and among the many different steps, the most interesting is the inclusion of Demerara sugar and cane ...