I would like to make an IPA that is very bubbly and dry like a champagne. I'm assuming to get it really bubbly I would just bottle with champagne yeast, but to achieve the dryness would I also ferment ...
I keg my beer but I would like to enter some of it into competitions. I've bottled directly out of the tap, but carbonation suffers. What would you do in this situation?
I just started brewing my first batch (yay!) and want to set up for bottling while I wait. My question is simple: Can I start using Swing-Tops like Grolsch to bottle my beer? I've heard varying ...
I'm in the middle of bottling my stout right now. The OG was 1.070, and the gravity almost a month ago (11/24) was 1.024. I added 3/4 cup priming sugar in about 3 cups of water, and bottled about 20 ...
I found this to be the most difficult part during my first attempt at brewing. All I had was a tube and a racking cane. Is there anything else to simplify the process and prevent me from ending up ...
I'd like to start corking some of my more delicate brews. Is there a reason to switch to corking? Certain styles? And, is it difficult/recommended for a small setup? Thanks.