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've always thought it to be common knowledge that wet yeast is better than dry yeast for home-brewing. This was confirmed by Sam Calagione at his Authors at Google talk where he suggested that using ...
So I completed my first batch of homebrew this morning, but I forgot one potentially (okay, not potentially, definitely) important aspect of the whole process: the yeast. I didn't forget it, per se, ...
I have read that it is possible to grow your own yeast, but I have not been able to find exact instructions. I would like to grow my own yeast so that I don't have to spend money on those small ...
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 am trying to prepare alcoholic lemonade using: lemons, water, dextrose, lactose, and champagne yeast. I read that it is a good idea to add yeast nutrient but I have no idea what it is or where to ...
What characteristics do you look for in a yeast to pair with your recipe? Is there a common reference?
My last beer went through a normal 10-day fermentation process and afterwards there was no activity. I assumed that most of the sugars had been consumed. But after I bottled my beer and let it ...