Hey guys!!
I have a question.
My brain is not remembering right, right now.
what is the easiest sugar(s) for yeast to eat??
what is the hardest (more complex) sugar yeast can eat?
Thanks!
So I was brewing a session Lager... I was aiming for 1.040 OG... turns out I had only 1.031... What should I do?? caould I add honey in about a week or two after fermentation? ( I kinda have a feeling, I'm gonna be told just to dump it..)
So, I bought some Vinyl tubing to transfer wort/beer.. will that work? or does it have to be a certain grade or a certain composition? if not what kind of tubing should I buy?
ok, I have another question.
I just found an unopened packet of dry lager yeast. it has a BBE 1-9-2011..
is it worth saving? or should I just toss it? it was stored in a box at room temp... Thanks again!
DAMN! so I was brewing a brown ale (who doesn't brew brown ales) well I finished fermenting, and was cleaning my glass carboy.. and i didn't notice.. some type of bug (what's left of it anyway) was on the bottom.. and I NEVER noticed it!!! what should I do? should proceed to bottling? or just...