Recent content by levon15

So if i rack it to my keg, add the campden and potassium sorbate I just need to wait a few days to backsweeten? Making sure its not cloudy first? Seeing if its cloudy by sample out of the keg I suppose?

How long do I let it set before back sweetening?

But I need the sorbate and the Campden, will just sorbate do the job?

The lees?

My wine conditioner also states it has some potassium sorbate in it, I assume it's not enough to prevent additional fermentation.

I searched a few times and didn't find a direct answer. I want to keg half and bottle half of my batch. It's been in primary for months and tastes great to me. Bottled will be dry and the keg will be back sweetened. For the bottling do I use priming sugar like I do with beer and let it...

Is potassium sorbate sufficient to kill yeast in the cider before I back sweeten it for kegging? What will the Campden do? Or if I skip Campden will I be in trouble?

Can you let me know the process / recipe for your cherry vanilla soda. Looking to make 5 gallons and force carb for the weekend. Switching from homebrew to soda. The man got us down. http://stlbrews.org/forum/viewtopic.php?p=25366#p25366

Well the area I planned to use for fermenting will only get up to 46F. I called off the brew day. I'm working on a better way to keep temps stable.

And will I be fine sprinkling on pack of dry yeast on 55-60F wort?

It is a dry yeast that came with the kit. So would it be better to ferment as close to the 53F. This will be easier in my setup, colder is easier. So I'm fermenting at 53F or so and then racking to secondary off of the yeast and lagering at the lower temps. Or do I just lower the temps...

It's a brewers best kit. The yeast packet (brewferm - lager)says for use between 12-15Cwhich I see as 53-59degrees F The instructions say to ferment between 53-59F if I can. And then after 14 days move to a temp of 35-42F a couple of degrees at a time for 3-4 weeks. Will the yeast...

I had it at 40 degrees

I've had the keg at about 10psi since the 20th of October.

OK so I tried some of my porter this weekend. The head is fair but there is really no carbonization bubbling throughout and it seems to die down rather fast. The head disappears and the lacing stays to the sides. Any ideas or did I do everything right?