Recent content by Deon Botha

Does anyone have experience with carbonating in a fermizilla or something similar, and then bottling from there? Is that possible and if so, how does the process work? Thanks

Hey brewer friends. Just wanted to know if there is anyone on here that might have experience with adding fresh ginger to your brew? I am planning on doing a Golden Ale with ginger and honey, but I am unsure of the amount of ginger needed to add just that slight undertone of ginger. Any advice...

Thank you

Okay thank you for the info

Thank you

When brewing beer, can I mix 2 different yeasts? Thanks

I know that, all I want to do is thin it a bit more. But I want to know whether I can add yeast and ferment it again. I back sweeten my cider with lactose anyway. Thanks

I did an experiment with some feijoa fruit and tried to make a cider of it. So pulped the whole fruit and then juiced it. It turned out it was a bit sour, because you normally don't eat the skin for that reason. I fermented it anyway, hoping that the sourness might go away, but it didn't. I have...

Hi there fellow brewers. Hope you are all doing well. Got a couple of questions on a batch of Golden Ale. So I brewed a Mangrove Jacks Golden Ale kit, added 1kg of dextrose, and by accident 1.8kg unhopped malt extract. I only meant to add half, but got distracted. So my SG was 1058. My FG is...

Yep, that is the plan. To stop the carbonation mid way through and leave some sweetness. I saw a video on that, but it doesn't mention the amount of sugar needed be gallon, and that is what i am after. Thanks

So I have now been fermenting my cider for 3 weeks. The plan is to back sweeten with enough sucrose to carbonate the cider, but also sweeten it to a medium sweet cider. The idea is to pasteurize the bottles to stop the fermentation of the sugar to leave some sweetness in the cider. My question...

So if So will campden tablets kill the yeast totally?

Good day again all. Just wanted to get some advice again on brewing cider. Question 1: When I kill off the yeast in my cider, will it still carbonate when I add the priming sugar? Question 2: How much priming sugar do I use in a cider? Would it be similar to beer?

Thanks

What do you mean by yeast nutrient?