Top new questions this week:
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I have a jar of Sodium Metabisulfite which has been opened and used from. A volume of about 4 oz. is left and looks to be in good shape. I would want to use it to sanitize some equipment. Should I ...
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Greatest hits from previous weeks:
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Digression from What's the point of secondary fermentation?
What are the good rules of thumb for determining a. whether to use secondary fermentation at all and b. when to move from primary to ...
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Obviously the style of beer, type of grain (barley, wheat, etc) and depth of roast would make a difference.
But in general what would be the typical ranges be?
So for example:
For a Dark Stout: A ...
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How do you mark, label, or otherwise identify the contents of your bottles? I'm currently using masking tape and a marker, but I'm curious what most other people use.
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I know that in a very general sense, yeast = good, bacteria = bad. But why is this? Do bacteria produce alcohol like yeast? Is yeast a subset of all bacteria, or vice versa?
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I have a friend that is allergic to hops and can not drink our beer (or just about any others for that matter). What alternatives do I have if I want to make a beer for him? What could I substitute ...
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First time brewer here. I'm concerned my batch is not progressing as it should. Here's a quick run down of what I've done...
I put my batch (which had a SG of 1.044) in the primary fermenter on ...
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Brewed an Oatmeal Stout and it has been in bottles for about 4 weeks now and still the bottles haven't carbonated. Tried the first bottle after 2 weeks and it was very flat. Now I just opened one ...
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