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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.
Jan
6
comment Does bottling conditioning change the nature of the carbonation?
Thanks for the comprehensive reply. Most of these points show that bottle conditioning can affect the quality of the beer, e.g. gas stripping, presence of yeast, gas purity. The only point that pertains to the quality of carbonation is the comment about CO2 binding to colloids. As you say, it's a bit vague but maybe worth tracking down.
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.