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So.... here goes. I'm brewing a weizenbock. I have limited gear, so I had cut down a 5 gallon recipe in half. So now I have ~2.5 gallons of wort. That ferments. I check it after a while, and it reads dry on my hydrometer. So I rack to a 1 gallon and 2 half gallon jugs. A week or two later, I...

I started a cider on 12-12-12, I didn't rack it to a secondy vessel until 1/6. I noticed it still had a lot of carb, so I left the airlock on instead of capping it. More than a week later, I still see bubbles. I haven't measured the final gravity. But I know it's done. The cider is dry and...

What is the bottle corking device called and is there one that most people recommend?

It seems to me that once fermentation stops, the solvation of atmospheric gasses combined with Brownian motion would allow oxygen to slowly enter over time, making an airlock inferior to a balloon which self seals once fermentation has completed. Thoughts?

I've got a mead in primary. 2 pounds of honey to 7 pints water. Added sugar to IG of 1.091 Running this with Lalvin K1-V1116. I've made plenty of wine before, but I'm not sure how long this mead is going to take to get through primary. That and I'm using an opaque bucket this time instead of...

Is there a reason commercial wine usually ships in green glass? Beer comes in brown glass because brown glass offers the best protection. Green offers some protection but not much. All other colors might as well be clear glass from what I read.

I have the ability to capture, culture, smear and select yeast during my bio lab in university. How does one select suitable colonies for culture? I have at my disposal some simple supplies such as hemocytometers, a few dies(such as would be used for staining nuclei, cell membranes, etc.) And...

I've found that regular old Welche's grape juice, with an IG of ~1.096, pitched with fleischmanns bread yeast and allowed to run dry is actually pretty good straight out of the fermenter. The yeast cake is fairly cohesive, so simply decanting twice is adequate to remove almost all sediment...

how light would a 12% apple wine be if you aged it with no additives for say 2-3 months?

I was wondering why if you open a beer too soon after carbing, it explodes in a volcano of fizz. The only thing I can think of is that maybe the reaction rate for the equilibrium of Carbonic Acid with CO2 is a slow equilibrium. Meaning the CO2 would have then have to be regenerated from carbonic...

How do you minimize oxidation? Add a campden before each rack?

So I've been advised that it's a good idea to let the fermenter sit for 1-2 weeks after fermentation appears to have stopped because the yeast go through a 'clean up' process, consuming funky protein flavors. Does yeast have the ability to do this and is there a good article on it that anyone...

Does anyone know if it's possible to get a delivery of Sam Adams, either to a store or to the house? I'm not a fan of lagers in general, but really enjoyed the Alpine Spring and would love to have some on hand for summer and spring. Their Black Lager in particular too. :mug:

What exactly is attractive about an IPA other than as a dinner beer. Yeah they cleanse the pallet, but so does a glass of juice.

So in biology one of the fundamental concepts is that those most suited to their environment pass their genes with greater incidence than those who are less well adapt. Now I was wondering if you guys think it's better to activate yeast in warm water and add to room temp wort, or if adding to a...

I ferment with a balloon as my airlock. The fun advantage of this is it allows you to roughly measure the rate of fermentation. If it takes roughly twenty seconds to fill a ~75ml balloon with CO2, then you can crunch the numbers and figure out that roughly 93.3 Quintilian (9.33x10^19) molecules...

Hello! I'm brand new to home brewing! I just finished my first fermentation using apple cider with a few oz of honey, sugar, and some bread yeast (:o). I know bread yeast is a bad choice, so I've tried to start my own culture. I've a got a culture of yeast going, started from some grapes I...