Recent content by Davethebrewer

You have to stabilize, that is, kill the yeast with potassium sorbate before you add sugar. Otherwise you will make sparkling dry cider or bottle bombs or both. In wine making, this is called stabilizing the wine. Then back sweeten to taste using your hydrometer. Truvia has been discussed and...

Graduate to a good pH meter. The strips are not accurate. Also, it depends on the temp the equipment is calibrated at. This is often around room temp so you must add about .3 for a mash temp of 150. So at 5 you may be a very nice 5.3. I would worry about 5.4 which goes to 5.7.

Does anyone know what Pediococcus tastes like? I think it might also be a Lactobacilli?

I do have multiple fermentors, both of my recent infections would have been a 6.5 better bottle system as the primary, but again, I always taste these brews at bottling and have never been able to detect any off taste from what's left in the bottling bucket. Also, I never see any "ropes" or...

I am plaqued with intermittent infection, always with the same sharp, high pitched , vinegary taste. I always taste my beers at bottling and have never detected an infection going into the bottle. So infection obviously involves the bottling process. The bottling bucket looks good and should...