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You could use a sulfite such as camden or kmeta (sodium or potassium metabisulfite) to protect your brew from bacteria. With tablets use 1 tablet for each gallon batch size. With powder half a teaspoon for every five gallons.

I cannot drink, and there are others like me who cannot but love beer. I brew many varieties and yes I drink my brew all day. I would hate life without this. Any info on the Denmark yeast would have, I think, great value.

Priming sugar will only add a quarter of a percent to the brew if what I ever read about soda making with natural carbonation is correct. I have brewed NA for seven years and love my results for the most part. I do full rolling boils, use clear soda bottles. You can always cover the bottle if...

One thing I love about ales is the extremely fast turn around time. If you use S04 or S05, you can sometimes, especially in the summer, go from grain to glass in a week. Three days of fermentation and four more after priming for a low gravity recipe, which of course is not the OP's example...

How did this become a distillation thread?

I never saw what strain of ale yeast you used. If it was S-04 or Nottingham you may want to do a happy dance and cheer. At worst let the house heat up and fermentation will continue. Ale yeast is very sturdy. Too much heat is a much bigger problem.

Oops, I meant to mention that my brew came out good beyond what I dreamed. It's an awesome hobby.

It is probably just green. I remember my first brew I was very worried as I bottles and all that was wrong is I did not recognize green flavor. My brew's flavor was in defiance of the descriptions of green by those who posted here. In another week, try another bottle, try a bottle a week until...

Campden is terrific in many ways. It can be used as a gentle preservative if you use less than one tablet (550 mg) per gallon. Using more will mess with your yeast. I brew NA batches, so I can't rely on alcohol to fight bacteria that may infect my brew. Also if you crush say half a dozen...

Thanks to this forum I have been doing this for over six years. I am disappointed in myself for not posting here on this thread, but I have a couple threads here on the subject which are probably not worth reading at this point. this thread is much better and I hope my sharing my experiences...

+1 to plastic soda bottles. They work great and are free if you like soda fine. Keep them out of the light and you are good to go. Much easier than using a capper, don't break easily, and you can feel when your brew is ready. That for me is as good as it gets.

Some plastics are very bad, sometimes more for the bad flavor effects than the toxicity. The acid content should sanitize the wood fine. Sauerkraut, I think, is sometimes stored in wood barrels. Vinegar, alcohol and fermented foods are not conventional foods and can kill any microscopic...

About plastic, they are not all alike. You should be safe with HDPE Plastic (recycle symbol with no 2 in the center) because jugs made of it are used to sell vinegar. Also PET plastic (no 1 inside the symbol). Use to sell vinegar (the clear litre sized bottles) and I think some distilled...

Very nice!! Uh, two web sites? Please share if you can.

Almost all of my ales taste bland early on and then to my surprise the flavor deepens a couple of weeks later and I have no idea why. Your ale is pretty young. Give it a week or two. You may be glad you did.

Yes, when I brew Kombiucha I prefer continuous because the scoby method using the scoby and 10% liquid will sometimes have mold issues because the 90% sweet tea dilutes the liquid too much and makes me nervous. With continuous fermentation I only add 10 to 20 percent to the kombucha per day...

I myself was very concerned about my last two batches carbonating. They took about two weeks and in summer they take about four days. If you have a bucket you can put the bottles in some warm water to get them started and maaybe once a dat change out the room temp water for warmer. Once...

What about keeping one of the capped and primed bottles, say one of the last to be bottled where the yeast begins to get a little thick and when time to use it gets close, then pouring it into a larger container and building a starter with it?

The yeast will live fine if less than one tablet per gallon of wort is used.

The yeast will live fine if lees than one tablet per gallon of wort is used.