I'm a little confused when it comes to sugars. It seems like there are a lot of different kinds and they come in many different forms. What affects to different sugars have on brewing? Do they ...
Doing a homebrew for the first time, bought a kit to do it with; figured it be a good student method of saving money :). Anyway, its currently in the fermenting bin, and when it comes to transferring ...
In many kits I've used, the instructions recommend using brewing sugar. Of course it's okay to use other sources of sugar, but I was wondering whether there are any benefits of using brewing sugar ...
My second beer brew has pretty much finished its primary fermentation. It started at 1.044 and is currently at 1.014... I don't expect it will go much further. Having brewed numerous wines I ...
I screwed up took a batch that had only been fermenting for 3 days and started to bottle it before I realized it was the wrong one. [link] During this screw up I ended up added the priming sugar then ...
So, when I fermented a cider it ended up very dry. I used champagne yeast and only added pure glucose. I then added lactic sugar since I knew that wasn't fermentable by the yeast I used. I also have ...
I've used Campden tablets per a recipe for cider to prepare the unpasteurized cider before pitching yeast, but recently came across the following in Wikipedia: Campden tablets are also used ...
I've been brewing a kit Ginger Beer the last 10 days and it's about finished I think. Starting SG was 1.041 and it's settled at 1.008. 100g of grated boiled Ginger were added, and 1kg of Muntons Beer ...