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I've recently been introducing fruit flavoring during secondary fermentation. I've only tried puree and I am not pleased with the amount of fruit sediment. Any recommendations for sourcing fruit juice without preservatives, such as specific brands or fruit that does well in secondary? I'd...

My current brewing process is once a month, making a 5-gallon batch. I lean towards dry-hopped beer with fruit and sour flavors. One thought to start the thread is to take the primary batch and splitting into 5 1-gallon secondary experiments. I view each brew as an experiment, therefore...

I do end up placing bottled beers in the fridge for consumption. Does it make a difference to cold crash before after bottling? or does it mainly result in sediment at the bottom of the bottle which is not a concern in my case.

I'm now reading that yeast flocculation can also affect the haziness of the beer. Any recommendation for reducing yeast haze at room temperature.

Bottling for now. Perhaps, I can move into kegging in the near future.

Does gelatin work well with room temperature brew?

I don't have the space for cold crashing a 5 gallon batch of beer. I've read about filtering systems for wine or chemical additives for clearing wine. Is there a similar process for beer or cider? I'm open to any suggestions or tricks that can be implemented. Edit: I'm brewing in an apartment...

If this is what you meant, it may be that you have a faulty seal possibly due to a crack in your grommet or seal.

The airlock is meant to let pressure escape in the form of bubbles. I'm assuming you don't mean that there is any debris or contents in your airlock other than the pressure being released.

From the image, it appears that the vessel is too full. There is not enough room for the volume of your brew to expand before hitting your airlock.

Could you add a photo of your setup? It might help assess the source of your problem.

I'll speculate a bit: If in fact the potassium sorbate contents of the puree stunts further fermentation, the resulting beer may be sweeter than you intended. If the puree is not that sweet it may not be an issue, and only add complexity to the flavor profile.

Same here! I've been a "connoisseur" of beer for a while but brewing gives you a new perspective and appreciation for a well-crafted beer. Happy brewing! Cheers!

Intuitively, I would agree. I have yet to run this experiment for myself. How does temperature affect the yeast flavor profile? Is there a common trend (e.g. warmer=more flavor) or does it depend on each yeast strain?

This is a very nice table. Thanks!

Is there a liquid-to-dry yeast conversion chart for converting recipes? If not, that would be worthwhile for someone to take on for attempting to match flavor profiles.

Thanks for the responses! In a 5-gallon fermentation vessel, as a volume percentage, how much flavor compound can the yeast produce? It seems to me that those flavor compounds are a byproduct of the yeast-sugar reaction and are a small percentage of the overall volume produced. This might be a...

What are the benefits of using a liquid yeast pitch? The dry yeast packages I've used work incredibly well with no shelf-life issues. I'd be interested in learning about the advantages and disadvantages of both yeast cultures.

In my experience, using a dry stopper and adding rubber bands to force the stopper down will help prevent the stopper from falling out. However, switching to an appropriate stopper size fixed my issue. For instance, a size 6 stopper for 1-gallon jugs is recommended. Since switching to the...