The carbonation of beer by re-fermenting in the serving container, through addition of fermentable sugar and, if necessary, viable yeast. Protects beer quality by scavenging dissolved oxygen during re-fermentation.

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Can Star San kill yeast in the secondary carboy?

I've had a little trouble with carbonation after bottle conditioning lately. A few consecutive batches actually. I have started replacing items such as my bottling bucket, hoses and the like. I'm ...
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2answers
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Ale bottle conditioning temperature

For bottom-fermented beers the conditioning/storage temperature is crucial and supposed to be really low (32F / 0C). Is this the same for top-fermented beers or is conditioning / storage at higher ...
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3answers
972 views

Can I naturally carbonate a sweet hard lemonade?

I'm thinking of brewing some hard lemonade, and from what I've read, I'll need to neutralize the yeast with sulfites if I want to prevent it from getting too dry. Will I need to force carbonate after ...
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2answers
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My beer tastes like green apples.

I brewed a blonde ale with extract a little over a month ago. I fermented in primary for three weeks and have been bottle-conditioning for two weeks. I didn't take an OG, but the final gravity ...
6
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3answers
5k views

How long should a barleywine be aged before bottling?

I generally rack my beers to secondary for about a week before bottling just to clarify them a bit, but as I understand it, barleywines should be aged much longer to allow some flavors to develop and ...
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828 views

How can I prime for bottle conditioning without oxidizing the beer?

I'm probably being too paranoid here, but what's the best way to make sure the priming sugar (I tend to use corn sugar boiled in a few cups of water for 5 minutes and then cooled) is thoroughly mixed ...