Recent content by uglyamerican00

Nottingham. An aggressive yeast.

That is my fear. If I do use harvested yeast from beer, I would get a slow fermentation. Keep me posted on if it picks up. I hope it's just a slow start and not a PH issue.

I'm going to be racking my beer in a week or two and I was wondering if anyone ever used the yeast to make a cider. I know the yeast should be aggressive,but I'm more interested in if the yeast will do ok in terms of taste an compatibility

Twang is not a taste you want...at least the twang I'm thinking about. Oxidation could be the twang you are talking about. Can you better describe this taste?

I would do it just to get the wort to a boil, then remove the lid to allow some of the undesirables to boil off. You will lose volume but it's not much in 60 min

I read RO water actually isn't good for brewing, but it sounds like you guys brew just fine with it.

I picked some concentrated sanitizer from the pizza shop down the street(buddy works there). I'm wondering if my solution is too strong, will it start killing off my yeast and screw up my beer? I try to keep it around 200-250ppm but using the strips to test it isn't very accurate. I would love...

After washing the yeast and the pint of yeast is ready for a starter later down the road, do I decant the clear liquid off the top before I make the starter?

You can slow the bacteria from doing its thing! Look up your aerobic and anaerobic fermentation. After your KB has reached its peak brew, adding a low ph tolerable yeast to your tea with some sugar will speed the yeast fermentation(anaerobic) and slow the bacteria(aerobic). That's the point of...

Why won't the Champagne yeast work? You are practically making a brew without the wort, like a wine. Sugar+yeast= alcohol and CO2.

You don't need to out compete it, with the airlock on it, you will starve the bacteria of the O2 required for propagation. The yeast will eat the sugar and push all remaining O2 out.

Btw, if there is no wort...is it beer?! I think it's wine.!!

So I think I figured out how to make that "beer." When you brew kombucha, you have an aerobic and anaerobic fermentation, these two are done by the bacteria and yeast. Because you need one to balance the other, it is important to allow KB to ferment like it was designed, however, after you...

Ugh, I guess I can start over...:(

If you aren't trying to If you aren't trying to carbonate the batch, or back sweeten it, just use the clearing agent and cold shock the batch. That will take care of bottle bombs! It sounds like it petered out while it was almost there! I wouldn't risk drying out your batch, I'd tally it as a...