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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. T

    When do you add malto dextrin?

    I am making a stout and I have read a lot about using malto-dextrin to improve the mouthfeel. When should I add this? I read in one place to add it during bottling, is that correct? I realize it is unfermentable, but I figured I would want it included during fermentation.:mug:
  2. T

    Using Old Yeast Cake....

    What are the benefits of keeping the old yeast cake in the carboy and pitching a new batch of wort on top of it??:drunk:
  3. T

    Fermentation Temps?

    I have fermenting my last several batches at about 76-77 degrees. Is this to high? I live in an apartment and I have very little contol of the temp where my primary is stored. Any suggestions on lowering the temp?:confused:
  4. T

    Original Gravity - to high

    When I tested my American Pale Ale's original gravity I got a reading of 1052. From everything I have read this seems to high for an ale. Any tips on how get the correct original gravity?
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