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  1. R

    Rhubarb Wine - Bottle Aging

    Made a 5 gal batch of rhubarb wine, allowed to completely ferment....transfered to a secondary, waited two months, transfer to a terterary, waited another 2 months and bottled. How long do I need to wait till I drink? Or do you just test taste until its gone? Thanks for any input....
  2. R

    Timing issues....

    Doing a extact recipe, stout, using grains and obviously extract. Right now, Im steeping my grains. But realized, I have a meeting to go to at 6:00pm. Any problems of removing my grain bag after 45 minutes and waiting to boil till I get home later tonight? I'm not seeing any, but what do I...
  3. R

    Yeast Nutrient

    Working on a yeast starter tonight and was thinking......can I use yeast nutrient in the wort of my primary brew? The LHBS that I got my supplies for "yeast starting" gave me a bottle of yeast nutrient and I have only used an eighth of a tsp for each stage. Did a search on this and didn't come...
  4. R

    Wow, I thought it was only a legend!

    Its amazing what you can do by applying the leasons from this site! Finished brewing a wit today at about 5pm. Pitched a starter that I had made earlier this week - 2 stage. Went downstairs to the basement to check on the temperature of the primary (was a bit concerned, temp was a bit too...
  5. R

    How long is too long...bottle conditioning

    This may be an obscure question......how long can you store bottle brew before it "goes bad"? Is there a length of time you can store bottle brew in a dark, cool place? I realize that certain types of beer may store better than others. But is there a general rule...i.e. wheat beer one year...
  6. R

    Priming sugar and alcohol content

    Got thinking....you take a starting gravity and finishing gravity before you bottle and you can get an idea of what the alcohol content of the brew will be. But when you add priming sugar to bottle, does it have any effect on the alcohol content? The remaining yeast will feed on the sugar and...
  7. R

    Alcohol Content in Brew

    I have a question on the alcohol content in a particular recipe of homebrew. Can you raise or lower alcohol content of a recipe with technique or timing? What really affects the alcohol content in a recipe? I realize that a byproduct of fermentation is alcohol but how would you predetermine...
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