Search results

If it's a lager, lager it. That means storing it, preferably bulk (before bottling) at near freezing for several months. If you don't, your beer will taste green and won't be nearly as good as it can be.

Or due to increased alcohol or sugar content the yeast is working in.

I suspect you incorrectly measured the OG, possibly due to some honey not being dissolved.

Yeah typically honey adds between 35 and 40 points per pound per gallon in solution. 4 pounds of honey into one gallon, ignoring the apple juice, will give you a 1.140 OG already, best case. Adding, let's say, 40 points for the apple juice, you'll end up at 1.18 OG. That's super, SUPER high...

Wait, the hops was in the mash with the malt? So it's not being boiled?

I understand, sorry for jumping to conclusions. For future reference, if you see my posts, assume from the get-go I'm not a very serious person. I'm relaxed and chill and very, very rarely approach a situation with the intent of making a ruckus or starting an argument. Again, sorry for the...

I was making a joke, considering the tone and idea of the thread, but OK, if you apparently want to take it personally that's fine. Enjoy your bottling.

If it's not gushing, the carbonation levels are fine. The lack of head is due to the lack of dextrins in the beer, and not something you did wrong. You can fix this once you go to all grain brewing. Regarding the yeasty flavours - yes, give it time. Beers typically reach peak maturation...

Not a pint yet, but it's currently chilling and carbonating in the keg. IRA, this one made with Lutra. This is the clarity of the beer straight from the fermenter, BEFORE finings, after just 2 weeks after pitching. This one's going to a competition on the 4th:

A leaking CO2 cylinder on the "set and forget" is very similar to bottling a batch and when you're done and proud of yourself for doing it in record time, spilling very little beer, wife's happy, time is great, everything is smooth, packing away your gear... And you then realize you forgot the...

Needed the 30l Sankey keg so I decided to empty the last bit of beer (around 15 litres) into an open corny so I can get my new beer into the bigger keg. Cleaned and sanitized the corny, purged it with CO2 and stuck the open end of the beer line from the keg into the Sankey's coupler. Pressed...

Run it and make a honey liqueur from it. Jet fuel is fusels and some will mellow out, but if it's excessive it won't. 20% ABV is super high for a mead anyway, and without really careful treatment of your yeast you will not get away with a clean mead at that ABV.

Alcohol and water extracts different flavours from the oak. Water often extracts more tannins, so the beer can get bitter and "harsh" from the oak, fast, so tread carefully. EDIT: Or so I've heard, to be clear. I haven't made an oaked beer before, but to make whisky and rum at home using...

Nope. It's not a good idea to stop an active fermentation if you can prevent it. Most people will make a dry mead at the desired ABV, and then stabilize with sorbate and sulfites, and then backsweeten. If you try to stop the active fermentation, you will stress the yeast with the chemicals...

I buy pilsner malt in bulk, as most my beers I like have it as a base. If I'm "active" I even let the store mill it for me, directly into my own 25l HDPE2 buckets. Specialties I buy in smaller amounts, depending on the type. Malts I use often like Dextrin I buy in 5kg bags, and stuff like...

Yeah pitching too many yeast cells leads to the yeast not stressing enough to produce esters associated with banana. Seems like odie just can't grab a break!

I'm done bottling with a bottling wand and siphon, by the way. I use a corny. Sanitize the corny, fill with CO2 and then siphon the liquid into the corny. Pressurize very lightly (like 5PSI), just enough to dispense. To bottle, I use a party tap with a ~1 foot piece of regular 3/8" beer line...

I use fores and heads from my distillation to fill my airlock. Smells great when it bubbles and it kills everything it touches.

I can respect that. I think I differ from you (there's a difference between a dirty diaper and a weevil to me), but I respect your opinion on it. So a disclaimer - anyone drinking beer I made, there's a 99% chance you've consumed at least part weevil :P

But why not? As mentioned, commercial and large craft breweries make and sell the beer and it's all good. They are mashed, boiled, fermented and fined out of the final product. They're not dangerous to consume, nor uncommon. I think we consume a lot of insect bits and bobs without even...