Search results

Just mixed 6 gal fresh cider, 3lbs honey and 2.5 tsp of pectin enzyme... I’m going to back sweeten with 1L of tart cherry juice and 2lb honey.... I’m just trying to pick the best yeast... any suggestions?

Higher mash temp (156-160) will give a better mouthfeel and produce a sweeter beer, due to the non-fermentable sugars produced at those temps, correct?

I'd go willamette

Ok, I made a zombie killer clone and it was very clear in the carboy before I racked it into the keg... Now its pouring very cloudy... Should I re-rack into another keg? Use gelatin? Bentonite? Help, I want my clear beer back!!

Thank you, everyone... All good advice

thank you for the reply

Hey everyone, I'm a bit of a noob and was wondering what is the best choice for fermenters... We have some glass carboys, but are wondering if the Ale Pail or the plastic carboys are just as good... I'd appreciate any info you can give... Thank you, Brandon and Bob