Top new questions this week:
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I read here that wines can be stabilized by "adding potassium sorbate just before the wine is bottled".
I understand that "just before" in this context means a day or two later. ...
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I went ahead and tried one of Mangrove Jack's cider kits — the raspberry and mango one if anyone is interested. Shoved the fermentation bucket into the garage, and checked in after a couple of weeks. ...
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I am making a recipe of cream ale beer, do I use both the fast pitch and the Wyeast when brewing the beer? Does the fast pitch replace the sugar?
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Greatest hits from previous weeks:
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If I keep my fermenting beer in my living room, should I cover it with blankets or otherwise keep it out of the light? I've seen topics on brewing referencing this, but most just settle for "why take ...
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I have a batch of beer, fermented and then bottled. When I open the bottle, there is a lot of foam and it flows out of the bottle for a while.
What could cause this? I assume it's too much CO2 and ...
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I know how to use my hydrometer, and I know what numbers to look at and write down on my brewing sheets, but I'm not sure what those numbers actually represent, or even what units I should use to ...
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This is my second batch in a row where I've seen primary go for over two weeks. From my understanding, primary fermentation for an ale shouldn't take more than a couple of days (4-5 at most I believe)...
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I'm about to brew a ginger beer and was wondering if the choice of yeast is as important in a ginger beer, where the ginger dominates the flavour.
I've got the yeast-under-the-cap packet and a US-05 ...
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This is just out of curiosity...
I mean if you distill beer, you get whiskey... if you distill wine, you get cognac/brandy... if you distill fermented molasses, you get rum... if you distill ...
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I made a beer from extract (amber dryed malt extract). Recipe says OG is 1.040 FG is 1.010. Used Safebrew S-04 (english ale yeast). The wort has been sitting in primary fermenter for 10 days now. ...
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