As a continuation to my previous question about a very slow fermentation of sloe wine, I think my demijohn is just too cold where it is. I haven't taken readings - I'm still fuzzy on how - but judging ...
Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...
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 ...