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2d
comment Sweeting and Bottling a cider/cyser
Campden alone will not stop the yeast from fermenting residual sugar -- it just knocks them back a bit. You need to add potassium sorbate and campden in the correct amounts. You can use Google to find the quantities.
Jul
26
comment Hops to put in a golden ale to give a big hit of hops
Are you interested in adding hop bitterness, or hop aroma? For the first, you need to add hops to the boil. For the second, they can be added at the start of fermentation.
Jul
19
comment Should I worry about this smell?
You can also remove chlorine and chloramine by adding a Campden tablet to the brewing water.
Jul
9
comment Stuck or very slow fermentation on Märzen
To be clear, don't add the oxygen now. @mdma's point is that oxygenating the wort before pitching the yeast helps with the yeast's growth (i.e. aerobic) phase.
Jul
9
comment How does cereal mashing not produce off flavors due to above 170F boil temperatures?
Where did you read that grain mashes above 170 F. will produce off flavours? It's a strange statement, as no one would ever mash at that temperature; the amylase enzymes in barley malt would be de-activated at such a high temperature.
Jul
3
comment Using mason jars to bottle in?
I have a friend who, against my firmly worded advice, bottles in mason jars. He uses two lids to avoid this problem. No bottle bombs yet...
Jun
30
comment is it normal for vigorous bubbling in airlock right away?
It would be good to know a bit more about how you made the mead. What sort of yeast did you use? How much? And most importantly, what was the temperature of the must (unfermented wine) when you added the yeast?
Jun
29
comment Pitched dry yeast into 57F wort, underfilled the fermenter with water… have I ruined my batch?
Kölsch yeast is actually an ale yeast, that can ferment at temperatures lower than typical. wyeastlab.com/rw_yeaststrain_detail.cfm?ID=144
Jun
8
comment Can FG be higher than OG?
That's a strange recipe. Without some sort of enzyme to convert the rice starch to sugar, wouldn't it remain starchy after fermentation?
Jun
3
comment Bitter hay finishing taste with very slight burnt rubberyness
You can remove chlorine and chloramine by adding potassium metabisulfite to the brewing water. I use Camden tablets at the rate of 1 tablet per 10 gallons. That might help with the burnt rubber taste.
Apr
30
comment What would happen if you took raw grape juice and covered but did not refrigerate?
Vinegar is made by various bacteria that metabolise alcohol into acetic acid, so to get vinegar you first have to make wine. Spoilage is a possibility. If there are also significant quantities of moulds and bacteria on the grape skins (entirely possible), these will be in competition with the yeast, and the winner will determine if you have wine or rotten juice. Adding wine yeast instead of letting the wild yeasts ferment the juice will be a quicker and more reliable process.
Apr
28
comment Using caster sugar as a barrel primer. Bad idea?
Did you check the ingredients of the caster sugar? Sometimes fine-grained sugars include an anti-caking agent which may affect the flavour and appearance of the beer.
Apr
3
comment Wine fermentation without yeast?
The air is not important. The yeast is on the fruit.
Mar
25
comment How do I improve some sour hard cider brew?
Nope. Yeast will never make vinegar. Bacteria do that. If the cider tastes like vinegar, the most likely scenario is a bacterial infection.
Mar
14
comment What is the minimum amount of time required for a yeast starter?
That's right. Depending on the yeast 36 hours is usually enough time for the beer to clear.
Mar
13
comment Pitching a Yeast Starter Before High Krausen
I don't have an answer to your question, but a comment on your process. You're better off oxygenating when the beer is cold, as solubility of O2 increases as the liquid's temperature decreases.
Mar
13
comment What is the minimum amount of time required for a yeast starter?
@MatthewMoisen 24 -36 hours.
Mar
5
comment Foam on my fermenting beer
Is this the first time you've seen foam on the beer? Usually you get a lot of foam (called krausen) after 24-36 hours, which then dissipates over the course of the next week or so. If you're seeing foam for the first time after 7 days, then it's likely the yeast was very weak and took a week to get going, or the yeast failed and the bubbles are due to an infection of wild yeast or bacteria.
Mar
4
comment how to stop fermantation in my locally made millet drink
Duplicate? homebrew.stackexchange.com/questions/958/…
Mar
3
comment How to salvage bottled beer that failed to carbonate
You say "it tasted like beer". I think you've answered your own question. :)