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I opened my american wheat after about a month of not touching it and saw these. What are they and is my beer messed up? Sent from my iPhone using Home Brew

I assume I should look into pressing equipment. But any fruit I mean like what if I made a pineapple cider or a cherry cider. I understand some fruits may not have enough sugar content to ferment and create enough alcohol. I assume it would just be trial and error to find out what would work...

Has anyone used this yeast in a beer? How was the profile of the brew? Sent from my iPhone using Home Brew

I have never made a cider but after checking out this part of the forum I have been inspired to try to make one. I have a question in regards to the juice needed to create a hard cider. Is it and option to juice any fruit and use it as the base for the cider rather than buying from concentrate...

I think I might be safe then because this beer is just about 4 weeks and it's and american wheat that I believe the yeast strain is the safeale05. Sent from my iPhone using Home Brew

So it is ideal to let it sit a little longer to lose the hazy look and to eliminate yeast sediment at the bottom of the bottle. Sent from my iPhone using Home Brew

What do you mean drop out more yeast. And I assume the optimal time beer needs to full mature is dictated by the style of beer. Sent from my iPhone using Home Brew

I plan to rack to bottles. Sent from my iPhone using Home Brew

So the extract recipe I brewed called for primary fermentation for about two weeks, then to rack. But from what I gathered from reading some post is that it would benefit to leave the brew in the primary for about a month to let the yeast clean up the brew some more. It has almost been a month...

All the comments were very benefitting and actually gave me all the information I needed. Thanks for spending the time to reply. Sent from my iPhone using Home Brew

Hey I got my hands in a local distillery's bourbon barrel and am planning to brew an IPA in it. Anything I Gould be aware of going into this attempt? Sent from my iPhone using Home Brew

This may be a silly question, but I'm about 7days on a saison in a primary. I understand that active fermentation is done, but is it harmful to tilt the carboy or move the beer inside during the primary? It won't give off flavors or any funky stuff like that? Sent from my iPhone using Home Brew

Could one obtain the same desired affects of making a yeast starter by just pitching a larger amount of yeast to the primary, such as two smack packs or something?

Alright thank you guys for putting a mind at ease

What does rack entail? Just like bottling or kegging a brew?

Hey new to the forum and new to home brewing as well. I have a Belgium saison in my primary and everything seemed to be going text book, but when the layer of yeast fell. Back into the brew it elegy a ring of what appears to be hops around the each of the carboy. Is this normal or going to...