Three weeks ago I racked and bottled some perry. Before bottling, I filtered it through a kitchen cloth. I added a teaspoon of sugar per bottle. With the exact same approach, I got a rather foamy ...
Read several posts about chocolate stouts and it seems that using nibs as a secondary flavoring without adding to the boil is the consensus. Roasting them first has been suggested, as well as soaking ...
I've heard mentions of people using tertiary, quaternary, quinary, etc fermentations. Does this really provide any significant benefit beyond secondary?