The biggest worry now is how to end the fermentation and prepare it for bottles.
I cold crash in a Mr Beer keg because it fits in the fridge. But when it's time to add the carb sugar, I don't know what to do. Do I stir it (which stirs whatever has taken days to settle)? Do I let pour it in and simply close the lid and hope the sugar spreads out evenly? Do I pour it and wait some time and hope the yeast doesn't have an unpressurized snack?
I just bottled a cold crashed (in secondary) dark mild which had been excessively bitter during the nearly two weeks it has been fermenting, a big difference from the previous dark mild with same recipe. The last bottle has a considerable about of trub in it which makes it undrinkable.
Can I just BUY something to remove the trub? (I have begun using whirflock tabs). Should I siphon a few more times? Will buying a wort chiller help? Obviously I don't want to use the word 'filter' because the oxidation police will pipe up.
Panic mode: On
I cold crash in a Mr Beer keg because it fits in the fridge. But when it's time to add the carb sugar, I don't know what to do. Do I stir it (which stirs whatever has taken days to settle)? Do I let pour it in and simply close the lid and hope the sugar spreads out evenly? Do I pour it and wait some time and hope the yeast doesn't have an unpressurized snack?
I just bottled a cold crashed (in secondary) dark mild which had been excessively bitter during the nearly two weeks it has been fermenting, a big difference from the previous dark mild with same recipe. The last bottle has a considerable about of trub in it which makes it undrinkable.
Can I just BUY something to remove the trub? (I have begun using whirflock tabs). Should I siphon a few more times? Will buying a wort chiller help? Obviously I don't want to use the word 'filter' because the oxidation police will pipe up.
Panic mode: On