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I'm at a loss as to how to bottle condition a cider without it going bone dry first and then adding priming sugar. Otherwise it would be create bottle bombs.

I have a very interesting question to ask. I am making a batch of beer using both lalvin d-47 and salafe us-06. I plan to blend them but there is a concern about the killer factor destroying the ale yeast post fermentation when I blend the two together so the safale can clean up the lactose in...

Thank you so much. You're like the only one that replied from two threads.

I'm trying to find out the best way to introduce these ingredients into my beer without adding appreciable color. I'm thinking anything in the boil will extract considerable color as well as anything placed at flameout. So the only really viable option seems to be using them in the secondary. Is...

No one has any insight into this?

I am attempting to make a light colored beer with roasted flavor and chocolate notes. Not a simple task but I remembered DFH Theobroma and wondered how they made their beer taste so chocolatey without sacrificing color. They say they use cocoa powder and nibs but should they extract considerable...

I've taken a few tips and this is what I came up with. People with experience in Belgians please tear it apart so it can be built the right way Lol. As an added note I'm going to be using chestnut flour not actual chestnuts and roasting them slightly to enhance the nuttiness. I think my hops...

Fantastic info. Thank you. I love that beer so I know their approach is solid.

Trying to make a dark Belgian with a friend flavored with figs plums and chestnuts. I was thinking about roasting them to increase the road tines and play down the fatiness of the nuts. Is there a better way to lower the fat content but retain flavor and what is a typical Belgian grain bill...

Thanks for all your help

Someone suggested I would get better carbonation from my homebrew if I chilled it for a week rather than a few hours or a day. Is this true? Is a week really how long it takes for the co2 to dissolve?

I have an IIPA that has been carbing for 6 weeks. I've chilled all the bottles I've tried prior to opening and tasting however this time I opened a bottle while warm and the bottle showed considerable head and carbonation. I saved half of the bottle to chill in the fridge recapped it and went...

I wanted to retain a little molasses but otherwise it's very fermentable

Wyeast 1056

132 g brown sugar 68 degrees F 3 week primary including 10 days dry hopping

132 g brown sugar 68 degrees F 3 weeks primary including 10 days of dry hopping before bottling

I'm trying to find a way to reduce the oxygen exposure. Sure its not precise but it would only work as effectively as the fermentable sugars in the beer would allow correct?

At bottling time I was ready to pick up a pack of Safale US-05 but the shop owner instructed me against it and now I'm feeling foolish. At 3 and a half weeks my brew is still highly undercarbonated. Should I have stuck with my gut or am I bashing that kind man without knowing the facts? I...

Are we talking months or another two weeks?

Bottled two weeks ago and my beer still has 0 carbonation. The OG was 1.085. I was told I wouldn't need to repitch yeast but it totally seems like I should have. Suggestions?