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OP, Here is a thread on pasteurizing BEER, it would be the same process https://www.homebrewtalk.com/showthread.php?t=193295 And while you really need to probably do a Tydilization to kill all the everything. Pasteurizing should work. I'm doubtful on the K-met and others only stop yeast...

For all you new people reading. AIRLOCK ACTIVITY IS A POSSIBLE SIGN of fermentation. But for many reason there may not be any active signs of fermentation. 1. you seals could be bad, 2. it happened when you were at work/asleep. That said, you will usually see it. You hydrometer is the...

Thanks. I'd forgotten the exact numbers. It was why the OP's "68C (155F)" didn't seem high to me, but he said it was so I went with that.

I think with a stone you can get around 10ppm of O2, without it I think the best you can get is 5ppm. And it really doesn't matter if you stir, shake or whatever. Chris White in Yeast (not with me at the time) has the numbers. On a big beer (over 1.080) the recommendation is to it with O2...

1.069 sound low for 11lb of DME. For 11lb of dme with 44 points per pound gallon and 5.5 gallons of wort, your OG should have been 1.088, not 1.069. I blame stratification ie poor mixing of the top off water. I did this once, only I take from the bottom, had a 1.070+ on a 1.050 beer...

Mash temp could be it. There are several temps that are important for making malt out of the grains, and if you miss, you will under produce the malt (I'm explaining that wrong). Although 68degC is 154.4 degF which is very close to perfect iirc. Which I probably don't. Basically there is...

If you had the right amount of water, you hit your mark, even if your measurements didn't show it. You probably had stratification of the wort. I once got a 60 or 70 reading off a 50 value LME. There was no way I could have gotten such a high value if my wort was fully mixed. I take mine...

What temps did you ferment at? Typically Belgians start in the 65's and then go up on the last day or 2

I'm guessing this is a juice kit, and not grapes? If it is juice, you can use the carboy, but the bucket is probably better, although how big is the bucket? at least 7g? if it is grapes/fruit use the bucket as mrchaos pointed out stiring in O2, plus you have to get fruit in and out. I've...

I was listening to a bradsmith pod cast on hops. It is a few years old. the guest worked out in hop growing region of Washington state. I forget if he was a university guy, and FDA guy or what, but he focused on growing hops. Anyhow, Hops can give 4 flavors to a beer (and well any...

ok, well the champagne yeast might be able to dry it out. It is always a crap shoot. Sometimes it will bring the FG down, sometimes not. Adding Champagne will either lower the FG, or not. It is extremely unlikely to make the beer worse than it is. So it is worth a try but it may not help...

Sugar - cane or corn - thins the beer (less mouth feel)** boost alcohol, seems to get more fusal or 'hot' or boozy tasting alcohol. Usually I aim for about 10% maybe 15%. others have differing opinions, as do recipes. If you are saying a 10% with 100IBU's is to sweet for you, you might...

iirc, you measure and add the points in, so a .996 would be a real of .998.... right I did the math backwards. so he .002 of on each end, not .006.... and again the FG then seems off for 1.003 would still be to low if the start were 1.050 even with 1/4 of the fermentables as sugar. and a...

If you can get to a Lowes or Home Depot (or even Walmart I think) you can get 5 gallon paint bags. The BIAB guys use them. You could look at the mesh level and see fi it would work to partial strain your berries as they ferment. Some have said use more berries, less water (ie more as berry...

IIRC, the correction from 60F to ~73 F is 2 points plus the 4 points below 1.000 gives you +6, or changing your numbers from 1.048 to 1.054 and 1.001 to 1.007. Still the 1.054 seems low, but again I'm assuming 19L (5 gal US) of wort and if you mixed poorly from a partial boil (ie didn't boil...

if your OG was 1.048 and your current gravity is 1.001, then typically I'd say you have an issue. However, the problem here is you use sugar. where as malt is about 75% fermentable, sugar is 100%, so that screws with the numbers. From a 1.048 I'd expect a 1.012 +/- depending on yeast...

Wow so many questions. Well with the berries not being super sweet I have to ask are their flavor strong? If they aren't, you might consider more berries to water (like 3.5 or 4lb) I say might. Personally if I had access to 100% juice in concentrate, I'd use it. I think that the juice is...

OP- higher temps will cause off flavors. As someone already mentioned Saisson. Think Belgians, these are typically brewed warmer than other beers. Put it in the basement. You can put a blanket on it to help hold in the fermentation heat. You can also if you have a basement closet, or...

A brief (or not brief) science of fermenting digression - the reason they tell you to put that in at the bottling, has to do with volatility. Different chemicals evaporate a different temps. (eg water at 212, Alcohol about 180). The flavors you taste have to become airborne to get into...

Assuming it is star san floating on beer, you could try and siphon off the bottom and see if you can pull most of the beer out. I'm not saying you can or can do it with out mixing in some star san. I assume a little is ok for ingestion, but I don't know at what point it might become toxic...