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I'm not sure, I wasn't home, but I guess it was bubbling for about 6 days top

It's in a carboy and I don't have enough equipment for sampling without introducing oxygen, should I wait a few more days or should I cold crash now? I'm aiming for the maximum yeast clean up of the off flavors. Og was 1.032, I intentionally aimed for a lower og than the original 1.055 of the...

Yes it's been in the carboy for two weeks now And yes I've used the highly fluctuant S-04. There's a rigit yeast cake at the bottom I still don't know how I can harvest since it's at the bottom of a carboy, I might sound a little too cheap here but that's what I'm planning to do since real beer...

It's a pale ale but I want to make it clea No I don't have a co2 tank, I do have some co2 filled rubber balloons, but my concern is they might make the beer taste rubbery

I'm planning to make my homebrew as clear as I can with what I have here in the kitchen, the idea is i put the carboy in the fridge, let it cool down, then add the gelatin through the Synge-tube set up I've put inside the blow off tube so that way I can pour the gelatin solution inside without...

I ask because after fining, there will be less yeast suspended in the beer

Did it taste sweet?

I don't have access to honey malt in my country

I've searched among topics but I can't find any good method for people like me who don't own a keg and employ the traditional bottle conditioning method. I think I can just bottle condition beer, then make a thin mixture of honey and water to help dissolve it better, then uncap the bottles, add...

If yes, how much should I use to get that sweetness?

I'm gonna use s04, people say it will stick to the bottom of the bottles, is that true?

I have loads of 1 to 2 liters PET bottles that have been very reliable, used them to bottle condition a hefe to 3 volumes, no explosion, so the idea is to bottle condition beer to up to 3 volumes in these bottles, cool them in the fridge, make a bottle cap with two tubes like the picture...

Can I use s04 at low temps like 16?

I'm so tried of all the fruity esters ale yeast produce I brewed a porter at 18c and its like I'm drinking an orange juice Most commercial beers I'm used to are lagers They're malty I want to brew a lager but I can't find any lager yeast for now, Voss kveik is on the market for a reasonable...

I can't recall the amount I used for me volume but the instructions said use 4 grams of calcium chloride for a 5 gallon batch with no calcium sulfate since the hop flavor shouldn't be dominant in German style wheat beers, I could be wrong tho

Yes, I bought a water kit for brewing and I follow the instructions on the manual for different styles

I use RO water, I can't get a water report here but I've made drinkable beers with it before that got spoiled due to further infection Now I use starsan Also have an accurate ph meter, for a beginner homebrewer, my efficiency is high and I always hit the og so I think my pH meter is calibrated...

I'm going to try brewing a crystal clear beer in which I use Vienna, caramel crystal 10L and biscuit malt for the maximum maltiness I have some fining agents like gelatin, spindasol (can be used after the boil and post fermentation) and bentonite Do you think that bentonite or the other fining...

That is very much true But I could also taste some fusels in there I might've underpitched

I've used both, I usually use some pet bottles too to have some idea of how much pressure is inside the bottles