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A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.

8
votes
Nope. Shaking or stirring before hand will stir up the yeast cake, which you are working so hard to keep out of your finished beer. Stirring or shaking after the transfer could add oxygen into the … beer, causing off flavors from oxidization. Just transfer the beer carefully using a siphon and let it sit, the yeast will do the rest. That being said, many people argue about the value of secondary …
answered Jul 24 '11 by pjreddie
3
votes
Yes, all the ingredients in the kit will keep well, although you should take them all out and store them specifically so that they last the longest. Kits generally use dry yeast which can keep for ver …
answered Sep 20 '11 by pjreddie
1
vote
tool to help you (I prefer beer calculus) and you can get a good estimate assuming you still know your recipe. …
answered Jul 24 '11 by pjreddie
3
votes
Yeast cannot metabolize starches, so any starch left provides a food source for infections. You can also get starch haze from too much unconverted starch. In general starches are bad things and should …
answered Sep 12 '11 by pjreddie
4
votes
You will get more utilization from pellet hops since they are pulverized, giving them more contact with the wort during the boil. However there isn't a hard and fast conversion rate, since there are a …
answered Jun 28 '11 by pjreddie
4
votes
), when yeast activity is at its highest. By now most of the free sugars have been used up. However there is still yeast activity as the yeast reabsorbs some of the byproducts and cleans up the beer
answered Jun 24 '11 by pjreddie
2
votes
Flaked rye (unmalted) has a low diastatic power, so it would definitely need some base malt (6-row would work fine) for starch conversion. However, generally flaked rye is used for taste, and not as …
answered Jul 7 '11 by pjreddie
5
votes
invert sugar could give you off flavors in your beer and could take longer to ferment. As awithrow mentioned, it is easy to make your own invert sugar by adding a little citric acid (I used lemon …
answered Sep 2 '11 by pjreddie
2
votes
beer you pulled off was warm while the bottled beer was cold, it could seem like the bottled beer had less flavor. This is the only thing I can think of offhand, it might also be good to post you recipe so we can troubleshoot it better. …
answered Sep 18 '11 by pjreddie
2
votes
Lactobacillus can be slow to develop but worth the wait. I would recommend bottling it and putting it in the basement for the next 6 months or so. You really can't rush these things. Wyeast's website …
answered Sep 2 '11 by pjreddie
7
votes
already are kegging and thus have CO2 lying around to force the beer through filters, I would put that option aside for now. I think your best bet is a combination of cold-crashing and using gelatin as a … the yeast to the bottom, you have to make sure it stays there as well. Any jarring or movement of the container will cause the finely settled yeast to stir up into your beer again. I would add the …
answered Sep 1 '11 by pjreddie
9
votes
When I did extract, we always used a jug spring water to top off the extra few gallons. You can sanitize the bottle mouth with some StarSan or other sanitizing solution, and then just pour the bottle …
answered Jul 11 '11 by pjreddie