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I have used the "pappers stove-top pasteurization" technique successfully, but I have a batch carbonating right now and was wondering if anybody knows of another option to kill off the yeast after the desired carbonation level is achieved.

Converted the fridge in the garage for fermentation using an external thermostat. Debated bottling my stout. Drank some of my porter. (Not necessarily in that order :)

I have a stout in secondary and it seems to have small little white floaters in it. Just looking for what it could be from some of the beer veterans out there. They are tiny and numbering around fifty in a 5 gallon glass container.

I tasted this brew when I moved it to secondary and really liked it. I tasted it again when I was about ready to bottle and loved it. It took me about three days to decide if I wanted to use honey for priming and I decided not to because I loved what I had so much. I just drank one to check on...

It was carbonated when we dumped it back and stirred the rest of the honey in. But after rebottling the carbonation was gone. Going to try it again the right way soon.

I guess it worked. I hadn't pasteurized it yet, so we dumped, added the honey, rebottled, and pasteurized. The only problem is that we lost all our carbonation when we mixed in all the honey. It's more like wine but still good.

Ok just realized I only put 1/5 of the honey into the cider and then bottled. My wife and I decided there shouldn't be a problem with dumping all the bottles, adding the honey, then rebottling and recapping. Anybody see a problem with this attempt at fixing?

Partial then. Not in with the grains.

Then my plan worked perfectly. I almost dumped the whole batch when I saw that bad on the counter. Stupid small kitchen, or apparently not small enough that I missed a large bag of powder.

To the wort just before the boil starts which makes it overflow all over the stove. Boil goes fine and I add the OTHER HALF OF THE DME BOWL at the end of the boil. The wort is almost coed and I look over at the sink and there is a three pound bag of DME staring at me.......I ended up heating...

So I decide to make my first mash a stout, and I go in with confidence high. I needed 4.75 lbs. of DME so I bought two three-pound bags. I get 1.75 lbs. out of one bag and put it in a bowl on the counter. The mash goes very well but after recirculating and spraying I have way too much...

I already bottled it but it is safely out of the way if the worst should happen. I will check the carbonation every couple of days and pasteurize as soon as possible. Thanks.

My batch has been in the fermenter for 5+ weeks and I was thinking about bottling. Gravity reading is about 1.006 and it tastes like champagne. Is it time to bottle or is there any reason to wait? Airlock activity is 2 bubbles per minute.

Just moved to secondary. Tastes pretty good but I would like a little more honey flavor. Still has a few weeks before its done though.

I forgot about the pasteurization. Thanks.

I read when using honey to carbonate, 4.7 ounces of honey is the equivalent of the normal four ounces of priming sugar for a five gallon batch. Does using 750ml of honey dramatically increase the risk of over-carbonation and bottle bombs?

I added one packet of American ale dry yeast to five gallons of a 1.079 OG porter and had a lag time of over 24 hours. I know the yeast will multiply, but do I have enough to get me where I'm going or should I add another packet? My calculations said I was short on yeast but I got activity anyhow.

Just put a batch in the fermenter. Smelled pretty good, OG closer to 1.08. I guess we will see how it goes.

Thanks Dave. Should be fine, have a little activity as of this morning.

If I accidentally prepped my dry yeast with cold water will it ruin mess it up for fermentation?