I wasn’t aware that refractor needed adjustments! I’ll look into this.
I’ve read a few articles in the last 30 min and It looks like it might add 1.5% to my ABV so now I’m at about 3.2% on a beer that should be 6%. I’m afraid my yeast pop is not high enough due to elevation?
I can only hit 50% of my ABV I’m a newbie and have brewed about four batches. 1-lager, 1- ale all grain, 2-stouts participle extract.
I’ve always hit or exceeded my post-boil gravity.
I don’t use secondary fermentation I just leave it in the fermenter for twice as long.
I have a temperature...
In the middle of brewing a Japanese rice lager and the directions were so bad that I accidentally added my 1/2 ounce of chinook hops during the 60 min steeping instead of the beginning of my 60 minute boil. How’s this going to affect the taste of my beer. I hate the taste of hops could this...
I’m going to bottle of milk stout in about a week and I’m wondering about adding bourbon to give the beer a poor man‘s attempt at bourbon barrel aging?
Has anybody tried this at bottling?
if it’s possible to add bourbon just before I bottle do I have to worry about adding less or more bottling...
I found this article very interesting and just as I remember the brewery tour guides pitch at the Golden Colorado Brewery on many occasions in the “olden days”! Back then after the tour the beer in the tasting room was FREE, it came in 10 oz glass and was all you could drink! Back in those...
That’s why I decided to brew my own beer because many of the steps available to meet or bitter. So as a principal, I don’t like bitterness, in humanity or my brew. Haha
I’m thinking of dividing a pound of lactose among my 40 to 48 bottles of beer at bottling time.
Working out the lactose is my problem. The receipt tells me how much priming sugar to use but as a newbie, what strategy might I use to work out the proper amount lactose? Lactose is non fermentable correct?
Thanks DuncB in advance.