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Dec
24
comment What's the difference between primary & secondary fermentation?
I do transfer to to the secondary, but I agree with Dean that it is not always necessary. I transfer mainly for beers that are very light in color and will show cloudiness, for beers that have a more delicate flavor and will pick up flavors off the trub, and for big beers that have a long fermenting and conditioning time. But for many beers, this step isn't necessary, as Dean said.
Dec
23
comment How much potassium metabisulfite/Potassium Sorbate to stop fermentation?
As to your questions, the labels to the products I listed above also answer your questions: Potassium sorbate at 1/2 teaspoon per gallon. There is no good way to convert teaspoons to milligrams due to the unknown density of your potassium sorbate. For the potassium metabisulfite, Campden tablets are 550milligrams for 1 gallon, assuming what you have is the same.
Dec
23
answered How much potassium metabisulfite/Potassium Sorbate to stop fermentation?
Dec
18
comment Techniques for making Belgian Candy Sugar
Good stuff, thanks much!
Dec
18
comment Techniques for making Belgian Candy Sugar
You are of course, correct. But that doesn't really answer the question. I have "Brew Like A Monk" and I know the Belgians use a variety of sugars, mostly standard table or simple syrups. I have been most interested in the darker candy sugar to have it on hand for darker beers. My one experiment making it resulted in dark shard candy, but I am unsure I converted correctly, resulting in a sweet and hot beer. Perhaps I didn't use enough lemon juice. I know I can get around using it, but I would like the ability to make it, at least for my own purposes.
Dec
18
awarded  Supporter
Dec
18
awarded  Student
Dec
18
asked Techniques for making Belgian Candy Sugar
Dec
18
comment Do you have a good Wit recipe?
Thanks, PJ! I appreciate it.
Dec
18
answered Do you have a good Wit recipe?
Dec
18
awarded  Teacher
Dec
18
answered What makes my mash tun smell like vomit?
Dec
18
answered Secondary size?