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I don't think that Ginger Beer has the same proteins that barley/wheat beer does so it possibly won't get the same amount of froth. If there is a big layer of yeast at the bottom, then it may already be finished. You could pour of a very small sample and taste it. If it is sickly sweet, then the fermentation hasn't started. If it is dry, then perhaps it ...


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The yeast need the oxygen to grow and reproduce, which is important for the first stage of primary fermentation when the yeast is multiplying and inhabiting your wort, which you want to happen as quickly as possible to avoid risk of infection when the wort is cool, exposed to air and does not yet have a protective yeast head. Unless you're brewing a high ...


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Once fermentation has started it is usually not recommended to add oxygen. Exceptions: When brewing a high alcohol beer you may add oxygen up to 12 hours after pitching, but not afterwords. Yeast will consume oxygen during the initial fermentation phase. After that the oxygen stays around to stale your beer.


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In theory a 11g packet contains 220 billion cells, which should do fine for an 18 liter batch. 23 is not such a big difference, so I am sure you are not in any major risk area. With re-hydration you should be good. I am sure that, with the rousing, your beer will get closer to panned FG. Note that, when rousing the yeast bed you will also stir up a lot of ...


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My experience as as professional brewer and home brewer leads me to suggest that oxygen is not detrimental to beer flavor unless yeast activity is in decline (i.e., after vigorous fermentation has subsided). So if you have forgotten to oxygenate, go ahead and do so as long as your beer has yet to achieve high krausen.


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My experience with mead is that you should wait. What I do personnally is I bottle (I use twist-cap bottles which are not really air-tight), wait a few months and then siphon again to clean bottles, leaving just a bit more dead yeast at the bottom. My mead usually becomes really clear after about 8 months, and stops tasting yeasty at the same time. It's ...


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There are several issues with attempting to ferment with wild yeast. I've not tried it but here are a few things I've heard from people who have. If you get good results, it is unlikely that you can repeat the process. Know what you are getting is a nice feature of prepackaged yeast. The wild yeast may not be alcohol tolerant. i.e. They may die off when ...


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In April 2015 I broke or 'quiebre' a maguey to harvest its nectar, aguamiel, and I knew that I could make pulque from it, first time i tried to do this stuff. Well, i just took a sip of my own made pulque, and it tasted good. Let me share what little I know. One must harvest it right before the maguey shoot come out, ( 8-9yrs old maguey ) or if it just ...



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