Search results

Yes, re-passivate it by boiling water in it before you use it again.

I've done a variation of the AHA's Kvass recipe using 2 loaves of homemade rye bread. But, I mash it with malted grains. Here's my thoughts: your plan to soak the bread in hot water won't do anything to convert the starch in the bread to sugar. Yeast feed on sugar, not starch. So, I'd add some...

Interesting, I've never seen or heard of an alcohol proofing hydrometer, but looking at the pic, I see what you're talking about- it's not a linear scale.

Not a stupid question. Based on your screenshot they just left off the 1.___. So, the bottom of your hydrometer where it says 0 is actually a reading of 1.000- which is the reading for distilled water. The top reading is 1.100. And by the way- Welcome to the Forum! :mug:

I bottle and have been brewing for 9 years, so I have a huge backlog of insulated cartons of beers sitting in my garage. I will try one at two weeks after bottling and another at 3 weeks or so, but oftentimes they then go to the garage and enter 'the rotation'.

Agreed. Red wine works well. So does tequilla. In the summer I have shot glasses of various liquors all over my kitchen. A little off-topic, but I was making bread outside in a dutch oven (boyscout thing) last summer and was invaded by yellow jackets. Who knew they were attracted to yeast/rising...

Not really. 1 gallon batch. 3 lb wildflower honey, about 3/4 gallon of fresh pressed cider (all I had, it was a poor apple crop this year) and enough water to make about 1.25 gallon. Staggered nutrient schedule and I believe I used EC-118 yeast (notes are at home). Added the spices loose...

When you rack to secondary, limiting your headspace is critical. Oxidation is a real potential problem. So, here's 1 trick I picked up: Start with about a quart more than you need. At 1st racking put that qt. in a sanitized mason jar, store in the fridge and use for topping off every time you...

And.....dry yeast is generally cheap enough that you can use a whole package for a small (1 gallon?) batch without feeling you are breaking the bank.

Can't disagree with Mcknuckle and Sammy who have been around about as long as I have! ;) But, I'm guessing they both keg. I still bottle, as you are asking about. There is a little difference. Not in the "cleanup phase", which I agree if it's needed at all, can just be a couple days. But...

I did a 1G batch of Strawberry/Rhubarb melomel in 2020. Used 4 1/2 lb strawberries, 2 lb. rhubarb and 3 lb honey. The fruit was in primary. Bottled it about 2 months ago, so it's probably time to crack one open, but my notes at bottling time says it tasted real nice, with just a light strawberry...

I just bottled a 1gallon batch of spiced cyser that had 1tsp vanilla paste, 1 cinnamon stick, about 1/2 tsp. ginger root and 1 clove bud(?) in the primary fermentation. After 2 weeks when it was finished fermenting and I racked it, I removed the spices. Just before bottling (3 month time period)...

That is a great book. Read it back in the 80's(?) when it first came out. The continuation, 'Noble House' is quite different, but still an interesting read.

Metabisulphite(usually potassium, but also sodium) is commonly used as a sanitizer in wines and meads. No rinse needed. The active ingredient reacts with oxygen to produce Sulfur dioxide which is the sanitizer and degasses quickly. But because it degasses quickly, it's not the best to use in an...

You could use a Kveik yeast which ferments clean at high temperatures, and is a very fast fermenter. Not exactly Pilsner, but you shouldn't get any of those bubblegum esters.

Welcome to the forum! 1. The recipe's estimate on FG is just an estimate. Actual FG depends on your mash temps and whether you have more unfermentable sugars than the recipe designer, as well as fermentation conditions. Also OG of course, which you don't know in this case. For example, if the...

Are you sure it's honey and not yeast settling? It seems odd to me that honey wouldn't have mixed in after 3 days.

No real benefit if it has finished fermenting and has cleared to your satisfaction. And yes, you certainly can add any type of flavoring agent you wish during the wait. If what you add is fermentable, it'll add a little more time to ferment then clear up again, but that is apparently not a...

Number one tip- temperature control at all stages. Get yourself a good thermometer.

At a local 'shop for cooks and those that love them' I found a jar of vanilla bean paste. 2 oz. bottle for $16.50, about 1/2 the price of whole vanilla beans around here. Label says 1 tablespoon is equivalent to one vanilla bean.