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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. L

    Finally, a clear beer... but why?

    I too have been doing a lot of research on water chemistry lately and my understanding is you need a minimum of 50 ppm calcium for a proper mash. In addition calcium helps yeast to floculate after fermentation.
  2. L

    Barleywine secondary necessary?

    My understanding is Champagne yeast cannot metabolize complex sugars and that is why it is recommended for bottle conditioning.
  3. L

    Yeast Nap or Dirt Nap?

    To my mind that is a very large temperature swing for the yeast to undergo in a few hours. They got the signal to go dormant. I've heard you can lower the temp a degree F an hour or so. Sent from my Galaxy Nexus using Home Brew mobile app
  4. L

    Zero aroma from this recipe, why?

    A tenth of an ounce isn't going to do much for aroma. You need at minimum a full ounce, or more, to get anything noticeable. Then good news is you can still dry hop. Use 2 ounces at least.
  5. L

    Fermentation over 2 weeks?

    Probably this, unless it goes on for an extended period of time, in which case it wasn't done fermenting and when you agitated the beer it restarted fermentation.
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