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IMHO ALL yeast should be made up into a starter culture prior to pitching. This is simply done using a clean bottle with a lid/cap. Sterilise the bottle with boiling water by filling it and leaving for a few minutes. Then empty the bottle (careful!) add a tablespoon or so of sugar or preferably dextrose and dissolve in a small amount of boiling water. This ...


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Using isinglass finings a number of times is perfectly possible but probably unnecessary. Once should be enough if time to settle is allowed. Unfortunately its use renders the beer unfit for vegetarian and vegans. That may be no great hardship (more beer for me....) but it is worth bearing in mind when offering a drink to the wider community. Also it is not ...


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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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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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I have a Pico. You really can't compare it to homebrewing. It's not intended to be the same thing. It's for craft beer lovers who want to drink beers they can't get otherwise, or who just want the freshness of making it themselves. I also have a Zymatic and a traditional cooler based system. Which one I use depends on my goals and what I feel like.


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Beer can be fermented in an open barrel. I don't totally recommend it for the faint hearted but the Belgian Lambic brewers do this. A vent should be left in a fermentation vessel, eg a bubble trap or just leave the lid unclipped SLIGHTLY - you don't want flies in there! I would not recommend clipping down the lid before a week. and then check on the pressure ...


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There is a definite flavor curve on most ales.Maybe not so much on commercial brews as homebrew.I think it's at least partially a function of gravity,with the solids(flavor?)dropping out over time.


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If you live in a very small city studio flat then this may be the way for you, very little space is taken up and it all come very neatly packaged. But... if you want to make your own beer recipes, not one devised by another and want to learn the process and experiment then is is probably not for you. I think it is a brilliant idea, I don't know how much ...


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You have not ruined the beer. If anything early in the fermentation, day 1-2 letting in a little oxygen is good for the yeast as it allows them to form more flexible cell walls. As Yeast require oxygen to create sterols which maintain cell wall flexibility. Usually you want to leave the lid covering but not locked down for day 1-2, to stop CO2 pressure ...


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I'm not a fan, it's the keurig of beer. I guess if you have a beard and can't change a tire this is what you buy to say you made a beer. Understanding how beer is made and executing makes you a homebrewer.


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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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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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