Tagged Questions
3
votes
2answers
123 views
What is the benefit of long fermentations/leaving beer on yeast for weeks?
I know the 'general' answers: "it allows the yeast to 'clean up' compounds", "it allows the beer to 'condition'", "it allows the flavors to come together", none of which I am satisfied with.
My ...
2
votes
2answers
733 views
Premature Kegging - leave batch in keg or rack to carboy?
I kegged a batch of hefeweizen on Sunday morning and force carbonated. My all-grain recipe was a combination of several that I found online, but largely an original creation. The plan was to leave the ...
10
votes
4answers
2k views
Alternatives for priming sugar
If you happen to be out of priming sugar, but really want to bottle your beer, what are the alternatives? Let's assume a 5 gallon batch that's fully fermented - call it 1.010-1.014.
