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6h
comment Overload of bittering hops, any “fixes”?
The second glass usually tastes less bitter than the first. By the time you're on the eighth, you won't be bothered by it any more.
9h
answered Overload of bittering hops, any “fixes”?
9h
comment Overload of bittering hops, any “fixes”?
Meet up with the asker of this question, and blend? homebrew.stackexchange.com/questions/13413/…
9h
comment can i bottle cider at 150 sg it has been still for a month
@im1dermike I should have said "potential rocket fuel". Given the right yeast, a 1.190 must can produce 25% ABV wine.
14h
comment can i bottle cider at 150 sg it has been still for a month
That would be rocket fuel! I'm guessing 1.090 and 1.050. If that's the case, my answer is "no". Pitch more yeast, and let it finish fermenting.
1d
comment Adding potassium metabisulphite (i.e. sulfites) to prevent oxidation?
Asking this as a separate question is the best way to get answers.
Dec
14
answered Do I need an anti-microbial additive in my plum brandy mash?
Dec
13
answered Saison fermentation stuck around 1.035
Dec
12
comment Saison fermentation stuck around 1.035
It would help to know what yeast you used (some saison yeasts are notorious for stalling!) and what temperature you're fermenting at. And, FYI, primary fermentation is anaerobic except for the first 12 - 24 hours when the yeast is metabolizing the oxygen dissolved in the wort.
Dec
9
comment Not seeing fermentation on lager's primary fermentation
Are you certain the yeast was a lager yeast? Some lager beer kits actually use ale yeast, which becomes very sluggish below 60 F.
Dec
5
comment Specific and generic questions from a first timer - size of fermenter, flavoring, gravity, sanitation
Are you saying that yeast is irrelevant to flavour? Many of the best beers in the world get their characteristic flavour from a particular strain or strains of yeast.
Dec
3
comment Trouble with flat beer. Everything seems perfect and a few bottles always turn out great. very few! Please help
You can also put the priming sugar syrup into the bottling bucket first, and then siphon the beer on top of it. No need for stirring.
Dec
3
awarded  Popular Question
Dec
2
comment What happens if beer ferments below the optimum temperature?
A couple of notes: 1. have you checked the gravity? The yeast could already be done fermenting the beer. 2. warm the beer slowly over a few days. 3. agitation may not be necessary. If the fermentation has restarted by warming the beer, don't bother agitating
Dec
2
answered Specific and generic questions from a first timer - size of fermenter, flavoring, gravity, sanitation
Nov
26
revised Frying a Turkey in a Brew Kettle
spelling
Nov
26
comment Fermentation Done After 2 Days?
A bubbling airlock certainly indicates that fermentation has occurred, but does not necessarily indicate that fermentation is still occurring.
Nov
26
comment Fermentation Done After 2 Days?
The bubbles in the airlock could just be CO2 coming out of solution. It may not be a sign of active fermentation.
Nov
26
revised Can I sanitize an auto-siphon with boiling water?
change title to actual question asked
Nov
25
comment keeping cropped yeast in good health
I think this question has been answered: homebrew.stackexchange.com/search?q=storing+yeast