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I've read that the new yeast cells helps to clear up the beer even more in the bottled stage? but I could be wrong, this is just what I've heard and read. Refermentation of beer in bottles is basically a simple process. Mature beer is mixed with yeast and fermentable extract and subsequently...

I'm talking about conditioning my bottles by adding 1/4 cup of dextrose to about a 1/4 of the 10 gal. of beer that I'm making and reusing the yeast that I've taken from my primary and refermenting in 1L 9 oz bottles and champagne corking them them. You have never heard of this?

I'm wondering if I can take the yeast from my primary, clean It and use it to bottle referment. This is my plan, I made a 5 gal batch of imperial wheat and am currently fermenting in a primary. I want to rack that off into a secondary and rack another five gal. of the same recipe on top to the...

This is a first time recipe that I came up with, thought I would run it by u guys before I brew; let me Know what you think. 5 Gal. Batch Grain bill 4 lb. Vienna (German) 4 lb. best light Munich 3 lb second row 1 lb crystal malt-45L Hops- 1 oz. Citra at 60 min> 1 oz. Willamette at 30 Min. 1...

Batch #1, 5 Gal. Grain Bill 2 lb. best light Munich 5 lb. red wheat 5 lb. second row 14 qt. mash in at 150* 14 qt. mash out at 178* batch sparge Hops- 1 oz. Nugget at 30 min 1/2 oz. nugget at 30 min Primary pitch Hefenweizen #4 ale yeast 380 ferment 2 weeks and rack into...

I will also be gathering willamette and Magnum hops that could maybe work as a substitute for the hops I have placed in this recipe. Let me know If you have any Ideas on how to critique this recipe.

2 five gal. recipes Grain bill 30 lbs. Batch #1 2.5 lb. Belges Carmel Wheat 5 lb. White Wheat malt 2.5 Best light Munich 5 lb. Canada Malting 2nd row Mash in 14qt. at 155* and bring down to 148* let stand for 1 hour; batch sparge at 14qt. at 178* rinse grains and begin boil. 1 1/2 oz Nugget...

I've got a white labs pitchable hefeweizen # 5 ale yeast that has a best buy date of jAN-18-09. The yeast has been sitting in the fridge this whole time and I was wondering if it would still be good to use? Also wondering if anyone has used this yeast before? please comment on what type of brew...

just caped the bottles. next time i will definitely plan ahead, right now I just have my fingers crossed and am hoping for the best.

has anyone bottled and opened and re caped their beer. I only as because my last brew was bottled in 22 oz.'s and they need to be in 12 oz.'s for a local beer tasting event. I poured the beer in a pitcher and am letting sit right now for the head to go down. I'm planing on adding more dextrose...

I'm currently growing some nugget, cascade, magnum, and mt. hood hops, and am looking for a good recipe for a keg brew this fall after harvest time. preferably a spring or summer brew as I I want this brew to sit through the winter and be ready to drink when everything starts to thaw out...

Yeah thats cool man, how big did your plant get? just wondering to give me an Idea of my harvest. I've got 11 plants of four different variety, and am hopping to get enough so I can fill a keg with my home grown.

Good advice, I'll take that into consideration and hold out on the harvest for some time. Another good way to know if your hops are ready is by the aroma,. Should I be smelling a strong odor like when they are dried out, or are they more mellow when they are still fresh? Yeah and for everyone...

sorry but if you click the image it will show a bigger pic. I'm kinda knew at posting pictures so please give me a break. but let me throw a few more up for averyone. some good practice.[/IMG][/IMG] [/IMG] [/IMG]

that would be nice, these jap beets are having a feast on my hop leaves. but how do we attract the pest control. let me know if anyone knows.