Search results

+1 to both of these. IF the hydrodrometer tells you the beer is at its final gravity ("FG"), then the beer is done fermenting the sugars and you may have good beer. However, if you let it go, the yeast will eat what's left (by-products, yeast poop, whathaveyou), and you will have better beer...

^this. Cold steep beforehand and add at bottling, be careful not to splash and oxygenate your beer in the process. Many people use Sumatran and/or Kona because of the deeper flavor surviving the conditioning. I used decaf Columbian for my first coffee brew (an Oatmeal Stout) and it was...

4.85642

Aliens

Your "fear" is a valid concern. Put the fruit in the primary then RDWHAHB.

It shrinks? I don't know how you guys walk around with those things.

Patience, Grasshopper. Let it ride. You want to make sure 1) the yeast eat all the fermentable sugar in the beer; and 2) have time to clean up any other stuff that may make off flavors. What you call "dead yeast" is trub (pron. troob), the amount of which will continue to increase. That...

+1 to measure priming sugar by weight not volume +1 to using a calculator as amount of sugar necessary will vary by beer temp, gravity, and style +1 to keeping an eye on bottle storage temps. Colder temps slows the yeast down and they may not eat all the priming sugar within the time...

Probably goes without saying, but the marble or stainless steel nut you use as a weight should also be sterilized. Another reason to always have a sprayer of Star San solution handy.

At our house, it works like this: Q: What beer goes best with ______________? A: Yes

@Hopper5000 +1

@wildactbrewer https://www.homebrewtalk.com/Harvesting-Yeast-from-commercial-bottles.html

Check this out for next time. https://www.homebrewtalk.com/f13/coffee-toddy-443408/

Try the OG again. If it hasn't changed, then bottle. If you want to back sweetened with a non-fermentable sugar, use Splenda, Stevia, or lactose accordingly. If you want to back sweetened with a fermentable sugar, follow the instructions on the pasteurization thread posted above. Either way...

It's true that, like skinning cats, there is more than one way to brew beer. I also agree that it's the brewer's decision on whether to use a secondary. However, although seasoned veterans of the homebrewing process can successfully tackle numerous additional steps and complex processes, I...

+1

Looks delicious. Did you use sweetened coconut, or toast your own from a fresh coconut? In either case, I suspect the yeast are consuming the residual sugars in the coconut and would let that go. You may also be interested in reading this thread re coconut in secondary...

A rule of thumb for yeast re cider is: S-04 finishes sweeter Champagne finishes dry Cotes-de-blanc finishes in the middle Nottingham and S-05 are known to finish drier than S-04. Here's a link to Papper's pasteurizing thread...

http://www.iflscience.com/health-and-medicine/hangover-free-beer-anyone

Working. FML