Reputation
7,059
Next tag badge:
95/100 score
34/20 answers
Badges
1 6 23
Impact
~218k people reached

10h
comment Not enough cups
That's not really a question that has an answer. Are you looking for the correct dilutions of CLR to removing paint from bottles? If so, you might consider rewording your question.
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. :)
Feb
12
comment Can I use Glucose in Place of Brewing Sugar?
John Palmer's How to Brew is another good book. The 1st edition is available for free online. howtobrew.com/intro.html
Feb
10
comment Brewing beer - Flat unpleasant after taste
Hard to say without a bit more information. Can you update your question to include some details about the ingredients and processes you used?
Feb
10
comment Is my Cider ready to bottle
Adding nutrient at this stage also wouldn't hurt and might speed things along.
Feb
5
comment Will my airlock problem ruin my wine?
You can also fill the airlock with vodka or StarSan to reduce the chance of infection.
Feb
2
comment Equipment for Raising Mashout temp
Recirculating mash systems typically draw wort through a filter plate from the bottom of the mash tun, pump it through the heat exchanger, and return it to the top of the mash tun. This should result in the temperature rising equally throughout the mash tun. If you're worried that that top of the mash is heating faster than the bottom, does that mean your setup is different from this?
Feb
2
comment Am I fermenting homebrew kit at too low a temperature
Kits sold as "lager" almost always use ale yeast. Ale yeasts will fail to ferment or ferment very slowly at 14 C. At 27 C. they'll produce undesirable flavours. Keep it near 20 C or slightly below, for best results.
Feb
2
comment Airlock not bubbling
@Simon if you like the answer, you should up-vote it. That's how the Stack Exchange model work.
Jan
13
comment 20% sugar, water and yeast brew smells awful quickly, how to fix?
I would also recommend adding yeast nutrient and yeast energizer to the sugar water. Yeast will produce more esters and attenuation will be lower in a nutrient free wort.
Jan
7
comment Can you use tincture method to infuse fruit?
Your questions is more likely to be answered if you explain what you mean by "tincture method", maybe with a link.