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It appears to be ferociously bubbling away after 12 hours so I think most of the yeast survived.

So I was rehydrating my yeast in 1 cup of warm water and I thought since I needed to add a teaspoon of yeast nutrient anyways I thought I’d just add it in as well. After maybe 5 minutes into rehydration I realized my mistake and decided to dump it into my cider must (possibly another dumb...

So I just did my first all grain batch of an American IPA and I have some questions, here is my recipe: Single infusion method Using a bayou classic 10 gallon lauter tun with false bottom 6 gallons Deschutes IPA clone 2-Row 12 lbs. CaraMunich II 17.65 oz. Caramel/Crystal 60L...

Hi all! So I just finished a IPA clone and is rocking out in the primary. My plan is to dry hop for five days when primary fermentation is almost finished. My question is should I do this in the primary or should I rack to a secondary? I know more people nowadays are moving away from racking to...

Is anyone else having trouble loading the malts chart from the homebrew talk wiki? It loads a bunch of jibberish... Cheers! :mug:

Oops I meant isinglass....

So I have been recently using ising glass and it has cleared up my beer dramatically well. I have questions though, does the gelatin encourage proteins to clump up because it changes their charge or is there some other mechanism working here? The reason I ask is because I want to know if the...

So I recently racked my American ale and I noticed a greenish brown sludge forming at the top of the foaming head. Is this just my hop resins rising to the top? Or do I have a serious infection going on. The beer still smells fantastic so I don't think that is the case.

Thanks for the input! I decided against the extract (since mice got into my brewing cabinet and the extract was all over the place) but I am going to use the pie filling because the clerk at my LHBS told me he's used it many times before. But I might get some frozen tart cherries to add to the...

OK so I'm going to leave it for another week. I plan on racking it to my 6 gallon glass carboy. Should I NOT leave a head space? Also after its been in the secondary for a week what should I do to pasteurize it? Since it was already pasteurized (with potassium sorbate) do I even need to? It...

So my cider has been in the primary for about two weeks and my FG is around 1.020 (OG @1.050; abv: ~3.0%) and fermentation has slowed to about 20 sec. per bubble in the airlock. Should I let it go for another week or should I rack it to the secondary? I tasted when I took the readings and it...

I wouldn't risk it since higher pressure can build up after bottling. (Higher pressure then just shaking the bottle.)

So I'm feeling adventurous and I'm making my own simple cherry amber ale recipe. Here is the recipe: 7 lbs of amber malt extract (syrup) 1 lb 60L crystal malts (crushed) 5 oz of clear candi sugar (to bring abv up a little) 1.5 oz Chinook hops (20 min.) 0.5 oz Chinook hops (5 min.) Wyeast...

I just started my first cider which is from a pasteurized variety from the grocery store. It did contain potassium sorbate but I made a gallon of juiced apples and used it as a starter. After adding the starter I then added yeast nutrient to my five gallon batch (1 tsp per gallon). It started...