Brew2Be

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• Posted in thread: How much head space is too much? on 04-09-2013 at 03:58 PM
  Great! Thanks for your reply!

• Posted in thread: How much head space is too much? on 04-09-2013 at 03:39 PM
  Hi. I'm brewing a stout and I accidentally made a slight crack in my 5L glass carboy so I'm
  discarding it (I saw the pictures in the horror thread...). Now my problem is; the wort is
  finished and read...

• Posted in thread: How much residual CO2 is lost in a few days? on 03-06-2013 at 07:04 PM
  Ok, thanks for the quick reply :).

• Posted in thread: How much residual CO2 is lost in a few days? on 03-06-2013 at 03:21 PM
  Hi guys. I've just finished fermenting a beer. It finished fermenting 3-4 days ago. In regards
  to bottling and priming it, how much of the residual CO2 in the beer is lost? Since the
  calculators I've ...

• Posted in thread: Fermentation won't start.. Brew too acidic? on 01-11-2013 at 11:47 AM
  pH probably too way low from lemons. Test it out using litmus strips, 3.2 at absolute lowest if
  you wanna see fermentation. You can add calcium carbonate but you can't add too much without
  getting off...

• Posted in thread: Fermentation won't start.. Brew too acidic? on 01-10-2013 at 10:37 PM
  Hi HBT. I recently found a recipe for a ginger brew.. I thought great, the recipe looked tasty.
  So i dished up a batch of it. But four days later, it hasn't started. I've repitched yeast
  several times...

• Posted in thread: Using different kinds of sugars on 11-22-2012 at 08:43 AM
  Hi! I've been making wine (apple wine in particular) for quite a while now using white sugar to
  bump up the O.G. I recently watched a cider making videos on youtube and it used brown sugar as
  primary ...

• Posted in thread: Weak tasting cider on 09-30-2012 at 01:27 PM
  FYI: the 71-B yeast will actually metabolize some of the malic acid in your juice, up to 20% if
  I remember correctly. This will "soften" your cider/wine, though a lot of the percieved flavour
  in apple...

• Posted in thread: Weak tasting cider on 09-26-2012 at 09:20 AM
  A little acid blend and/or a little wine tannin might help, adding some crab apples will help
  quite a bit. A lot of wine yeasts can strip out a lot of flavour, especially champagne yeasts.
  I use ale y...

• Posted in thread: Weak tasting cider on 09-25-2012 at 08:45 AM
  Thanks for all your replies guys. I made a batch last night using the tea tip from agent44. I
  hope it turns out well. Just one last thing; when bottling, should i degass it before bottling
  and priming...