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Dec
19
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.
Dec
18
comment Overload of bittering hops, any “fixes”?
Meet up with the asker of this question, and blend? homebrew.stackexchange.com/questions/13413/…
Dec
18
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.
Dec
18
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.
Dec
17
comment Adding potassium metabisulphite (i.e. sulfites) to prevent oxidation?
Asking this as a separate question is the best way to get answers.
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
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
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
25
comment keeping cropped yeast in good health
I think this question has been answered: homebrew.stackexchange.com/search?q=storing+yeast
Nov
18
comment When will fermentation end? ( wine )
It'll reach equilibrium based on temperature and pressure, if I remember by grade 10 chemistry. Since the CO2 is in equilibrium, the wine won't be fizzy. My experiences is that wines bulk aged for 12 months do not suffer from unwanted CO2.
Nov
18
comment When will fermentation end? ( wine )
De-gassing is not a necessary step in winemaking. The alternative is to wait some number of months for the wine to lose its CO2 naturally.
Nov
17
comment What sugar for a sparkling iced tea?
@Anigel, To produce 3 volumes of CO2, the yeast will make 0.4% alcohol by volume. You can call that alcoholic if you want to be technical, but it's so low as to be unnoticeable.
Nov
15
comment How much potassium metabisulfite/Potassium Sorbate to stop fermentation?
The weight equivalents for volume measures of various wine-making additives is here: winemaking.jackkeller.net/measures.asp
Nov
14
comment First homebrew batch very sweet
Pretty sure the question is in regards to an extract kit. Enzymes won't be involved.
Nov
11
comment Restarting fermentation after it has stopped?
Wild yeast is always a bit difficult to predict, but you should be OK adding the sugar now. To ensure good mixing, I'd recommend boiling the sugar with enough water to make a syrup, and cooling before adding to the cider. Mix gently but thoroughly with a sanitized spoon.
Nov
10
comment First homebrew batch very sweet
Do you have the reading for original and final gravity?