New answers tagged beer
According to my experience it will be sweet and fizzy in taste.
You don't mention hops. Without those, it will be sickly sweet.
Technically, you can use baker's yeast, but I doubt you'd be as happy as you would by using brewer's yeast. Both yeasts are Saccharomyces cerevisiae, however, they are different strains of the same species that are bred to do two different jobs. Baker's yeast has been bred to produce CO2 and cause bread to rise and brewer's yeast has been bred to survive ...
Another thing... don't use bleach! At your local brew shop, you'll find a product called StarSan. It's probably the most popular product for sanitizing stuff, for a very good reason. It works and it's easy to use. You won't have a Clorox smell to deal with and bleach can be a pain to rinse out completely and is disastrous to your stainless steel. That ...
Have to laugh at Rob.O : "My beer wipes the floor (prolly a good metaphor that) with it, when it comes to alcohol percent . Ok, you make it stronger, got it. The taste is o.k. (what happened to this massive floor wiping action???); now comes the best. My friends are pissed after 2-3 pints. Sheesh, better exit the teenie years at the very least before ...
Make sure you sanitize everything. Make sure you aerate your wort properly before pitching your yeast. Make sure you've got an air tight seal on your FV along with suitable blow off. As Denny said, try to control your fermentation temp. And be patient when it's fermenting. Don't open the vessel, don't shake it. Just relax and let it happen.
Fermentation temperature is often overlooked and it's really the key to making good beer. If you don't control the temp, everything else you do doesn't really matter. I prefer most beers to ferment in the 63-65F range. Whatever you do, don't let the beer get over 70F. That's beer temp, not room temp. Due to the heat created during fermentation, the beer ...
As others have said already youtube has a mass of informative videos but filtering them can be tricky. Herb Tarlek is right Northern Brewer is a good place to start and this video in particular is a good starter: Northern brewer Starter 101: https://www.youtube.com/watch?v=jaDQ6S6p6Wk For more general brewing information and tutorials: Beer Geek Nation: ...
Herb Tarlek is right... there are tons of youTube channels and Northern Brewer's stuff is good. As to the matter of overcarbing some bottles and undercarbing others in the same batch: here's how to solve that... take 2 cups of water and add your priming sugar to it. Bring it to a boil and hold it there until the sugar is fully dissolved. Pour that into ...
have you checked out YouTube? There are thousands of them.. some good.. some not so good.
If I am going for a sweet Ginger Beer then I use a low attenuating Ale yeast such as S04, for a drier Ginger Ale I tend to use a wine yeast, and allow it a few days longer to ferment out more of the sugars. I have used Baking yeast, baking yeast is not a good plan, but as a student I had no other to hand and it made something roughly drinkable. Would love ...
While I generally agree oxidation can be a culprit, if you followed accepted fermentation, transfer and kegging practices this should not be an issue with a young beer. Check your carbonation. Too much carbonation can really mask aroma and flavor of otherwise very flavorful beers. Happened to me on a Blueberry Wheat I made. If its too much, disconnect the ...
If you want to read more, there's an excellent article about just this at realbeer. In a nutshell, hop oils are volatile and degrade easily. Oxidation due to O2 in the headspace is the biggest reason, but there are others. There's no way to stop this process but you can slow it down slightly - that article recommends oxygen absorbing caps.
As quoted, "do not recommend racking to a secondary fermenter for ANY ale". The OP didn't mention if this is an ale, what is the stance for a lager?
That's not at all an usual occurrence. Bitterness will fade somewhat with time and aroma even moreso. Especially with older hops like you used.
I'm about to make some myself and thought I would look on line , I make wine and beer and I have made cherry beer and black berry beer successfully I do believe what ever type of lemon you use would have to be put in the primary fermentor and after two weeks you start racking to make it clearer , you will never get it completely clear ! after racking twice ...
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