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Wow, I'm glad I found this post as I had the same question, but let me elaborate: Why is it okay to add un-sanitized yeast nutrient mix to wine or cider, but not beer? And by "un-sanitized" I mean, not pre-boiled water. I'm very new to ciders and wines, but from what I've read there's never...

This is probably a dumb question, but quite simply: What kind of yeast nutrient should I use when making graff? Do I use beer yeast nutrient because I'm using beer yeast? Or do I use wine yeast nutrient(Fermaid K and Proferm) because the apple juice doesn't have enough nutrient? Thanks, Andy

Thanks for the suggestions. I imagine your recommendations are certainly applicable to winemaking, as well as making cider with wine yeast. But how about cider with beer yeast(or graff with beer yeast)? On a related note, for "big beers", it's recommended to add some oxygen after ~12-24 hr...

This may be a dumb questions, but would you recommend a beer yeast nutrient added to the wort? Or a wine/mead yeast nutrient schedule(Proferm during rehydration; Fermaid K at start of fermentation and at 1/3 sugar depletion)? Thanks, Andy

Hey Brandon, when you exclude the corn sugar, how long do you primary and how long do you bottle condition? I've got one batch going of just apple juice and I'll be doing another soon with the 60L and amber DME; I'm thinking this will be approx. 1 month in the primary and 1 month in the bottle...

I'm currently making a modified batch of Apfelwein, (modified = no added corn sugar), with OG of 1.041 and fermenting at 62 degrees F. I followed the procedure for rehydrating the yeast, Montrachet, with Proferm and then feeding Fermaid-K at the beginning of fermentation. I checked the SG...

I'd also like to chime in on this. I placed an order on Friday morning and received it Tuesday afternoon WITH FREE SUPERSAVER SHIPPING! I'm sure this is a direct benefit from the new warehouse in PA as my old orders from California would've taken over a week to get here to VA. Kudos to Morebeer!

Yeah, I do this with all my beers starting at about 3 weeks in the bottle. This is my first bulk aged beer. I believe I'll do the same this time, but I may start a little earlier(as soon as I feel it's carbed). Thanks for the input too, Yooper. I've read different opinions on aging a...

I know the purpose of bottle conditioning is two fold: 1) To carbonate the beer, and 2) To allow the flavors to develop and mature. If a beer has been bulk aged in a secondary fermenter for months, how much more flavor development happens during bottle conditioning? As you might suspect...

Did you add supplementary yeast at bottling? I've got a Weizenbock I'm aging in secondary for 2 months and I'm trying to decide whether I should add a 1/2 pack of neutral, dry yeast at bottling to guarantee it carbonates. If it doesn't need it, I'd rather not add it. But I've had a beer...

I've confirmed my FG reading was indeed 1.004. I've also confirmed that the beer tastes good :cross:. I think what's throwing the attenuation calculation is the 1 pound of dextrose in the recipe; I didn't mention that earlier because I hadn't realized it's impact. My calculations have 34.35...

I'm bringing this one back from the dead. I've been doing alot of searching on the forum for a thermometer that can measure a partial mash during it's one hour mash rest in an oven. Most of the posts lead to two results: 1. "My probe got fried because it got water in at the probe connection...

I'll probably wait about 2 weeks before I measure. I'm thinking I probably did mis-read the hydrometer. 1. How much will the CO2 affect the SG? I'm assuming all the sugar will be CO2 by then and won't affect the SG, right? 2. Hypothetically if my FG was really 1.004, what would be a...

I can't be 100% sure, and my sample is my stomach now, but I see your point(I could've quickly interpreted the "10" as 1.000 instead of 1.010). At this point(bottled) is there any way to check, i.e. will the added sugar significantly throw off my SG reading? I'm contemplating whether it's...

Good point, "calibrated hydrometer" was a poor choice of words. I'm trying to say that my hydrometer is not likely significantly inaccurate. Andy

Hi guys, I've brewed about 6 batches of extract so far, and I've incorporated more and more techniques that I read on here with each batch. With my recent batches I've started fermentation on the cool end of the yeast spec and then after active fermentation starts to slow, I'll bump the...

I guess that's a good point, it's +/-27% because it's only an estimate. I'll be looking forward to more of your research/experiments to see if you draw a conclusion on healthy/unhealthy yeast. Thanks again, Andy

I've found some more information that would've answered my original question here(albeit with information that doesn't necessarily jive with your experiments): http://www.mrmalty.com/calc/repitch.html But I've been thinking about this more and more, and I've looked at some different...

Is it possible to achieve 3 or 4 billion cells per mL? If I'm examining this not from the yeast cake harvesting side, but rather the 1st generation yeast starter harvesting, how does the smackpack or vial mfg. date play into yeast cell concentration? Thanks, Andy

After looking on mrmalty's yeast calculator on the "Repitching from slurry" tab, it's got a slider for yeast concentration where thin is 1 billion cells/mL and thick is 4.5 billion cells/mL. Let's say I made a 1L yeast starter yesterday and I've put it in the refrigerator overnight. Today it...