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Most likely the “beer” reported by those news agencies was 80 proof (40% alcohol) made in a still. Likely not even a proper still but a converted pressure cooker... to call those moonshines “beer” is almost a joke. Home brewing is safe, but not distillation from what I read, if you don’t know what you are doing, you could end up with very critical medical ...


Living in Australia I have in the past found it necessary to cease brewing in the summer due to high temperatures. This summer just gone I discovered a solution by way of a newly released dry yeast, Kveik by Lallemand. According to the manufacturer's website, this yeast supports brewing between 25-40degC (77-104degF). I used it while the ambient temperature ...


I would set the fermenter into a tub with 2 inches water in the bottom, and drape a wet t-shirt over the fermenter. This will cool it off just by about 5 degrees F, which might keep it under 70 F. To avoid potential fusel alcohols and unusual esters and phenols, you don't want it to get much hotter, so this method is ideal.


The general rules I used to know if yeast is done, is 3 consecutive days with the same gravity measure. At that point, you can conclude that it is done or stuck, but with a FG of 1.014, it seems low enough to me to call it done. People do not always reach the attenuation written on the yeast package. It is never too late to add yeast, but adding more yeast ...

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