Recent content by malagabeer

I will give it a try to potassium metabisulfate thank you...

You probably don't want to wait that long for it to taste natural. + 1 :(

I know that many brewers add fruit, puree, or syrup to secondary, but doing that you are adding more fermentable sugar as well. My question is focused in if is possible to add just flavor without adding any extra fermentable sugar.

Sorry for reviving this old thread but for those that have brewed with syrups i have a question. I am planning on making fruit beer by adding syrup but i still dont know how to avoid a new fermentation after adding the syrup. A brewer friend told me to use potassium sorbate before adding...

How do you guys avoid a new fermentation after adding the syrupr?

Thank you for your prompt reply KyleWolf, I know that potassium sorbate does not kill the yeast it just stops reproducing it, Thats why if you want to backsweeten the wine it has to be add once the fermentation has finished. I am not saying that your theory is wrong I am just saying that...

Do you guys have a source that states the use of potassium sorbate in beers?

It is possible to use potassium sorbate in beer??? I know it is ok for wine but i am not sure about beer...

What about this? :rockin: homedistiller.org/forum/viewtopic.php?f=2&t=10990

What do you mean by "Unmalted wheat" the Raw Ungelatinized wheat or the pre-gelatinized?

What about adding Potasium sorbate to prevent oxidation at bottling?

The question above is for improving head retention

hello guys, I have a question? Does Flaked wheat or torrified wheat needs a protein rest?

Thank you for your answers guys!! this web site rocks!!!!

Thank you for you anwsers guys!!! this web site rocks!!!