Natethebrewer
Well-Known Member
Two threads in 10 minutes, I'm hooked.
So I have brewed a watermelon Belgian inspired wheat ale, the Belgian-melon as I call it.
And like a smartass, thinking I could sanitize 10LBs of water melon with campden tabs and then rack the beer on to it.
I killed the yeast.
How do I know I killed the yeast?
It's been bottled for 6 months and it's still as hell.
I would like to add yeast back to the bottles but don't know what amount to begin with to avoid bottle bombs.
And should I have to re-prime as well?
So I have brewed a watermelon Belgian inspired wheat ale, the Belgian-melon as I call it.
And like a smartass, thinking I could sanitize 10LBs of water melon with campden tabs and then rack the beer on to it.
I killed the yeast.
How do I know I killed the yeast?
It's been bottled for 6 months and it's still as hell.
I would like to add yeast back to the bottles but don't know what amount to begin with to avoid bottle bombs.
And should I have to re-prime as well?