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If it was me, I'd pitch yeast again. Quite often, the yeast in those kits can get old (they sit on the self so the yeast and hops aren't refrigerated). Now, how can you mitigate this in the future? When you get a kit home, put the yeast and hops in the refrigerator (you can put hops in the freezer without harm). You can write down the ingredients in ...


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It depends what you mean by better. Using a regular homebrew system with tanks/pots gives you flexibility to deal with any problems or whims of fancy as they come, whereas the PicoBrew system looks more like for someone who wants to run dependable recipes without paying much attention to the actual brew. It depends what matters to you more.


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That's an insinglass product (fish gelitan). You can add it multiple times with no adverse effects. Usually a proper dose just once combined with cold crash will make a brilliantly clear beer. Each pack is a dose for 5 gallons of beer. All finings need time to work most work by collecting particles and dropping them via gravity. Cold crash helps this along, ...


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Okay so for those that are reading this I have found the answers to these questions: How much yeast to 1 gallon of organic cider: 1/2 Packet of champagne yeast. How long to let it ferment for that beer taste: about 4 days. Once it is done fermenting do I need to do anything or just refrigerate it? YES! Remove the hard cider with a pump into another jug ...


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An interesting point when considering initial and possible secondary fermenter: If we’re going to let the beer sit after its main fermentation is done, it pretty much needs to be in glass, and away from the spent yeast that accumulates at the bottom of your fermenter. - Secondary Fermentation, Pros and Cons. I am a noob focussing on IPA, and so far ...



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