Search results

I'd like to see the data. I highly doubt the cells of Fermentis yeast is somehow magically able to differentiate what the cell absorbs while the yeast from other brands cannot. (edit: This did not age well. Turns out there is indeed a difference :p) Fermentis claims to have 100B cells per pack...

You can skip both the shaking and pouring it from above. If I remember correctly, you have to shake for like 30 minutes to make a difference. Pouring from above is easier to do and does make some difference though, so I would do that just for some peace of mind. Get a cup of water, room...

Just posting to say thank you, I keep referring to this thread when comparing American and European recipes. Stellar work.

Bottles not made to withstand higher levels of pressure can and will explode. The best case is it's not a perfect seal and it ends up leaking the co2.

I think it was calculated to be 10%. I.e. add an additional 10% to your grain bill if you are not sparging.

Judging by your first post tomorrow should be the 11th day. It should be done fermenting given you basically fermented it near 30C, but the higher gravity makes me unsure and I would wait at least a few days and take a reading then. It would be careless to bottle it tomorrow. Besides, you have...

I'd let it develop and taste it. It's probably just brett or lacto. Save some yeast for later while you are at it :p

Don't do this. These bottles are rarely strong enough to resist the pressure and may explode. Yes, for carbonation. A sugar cube weighs 2-2.5g, you can drop a single sugar cube instead of measuring with a spoon instead. Fermentation produces heat and your gravity is reasonably high. You are...

I still suggest just dropping the hydrometer(sanitized) in the fermenter which will be a reading we can trust. You will have to bottle immediately after the contact with air though. 1.020 is about ~25g of sugar in a ~50cl bottle. Drink it, does it taste sweet? At 1.020 I think you might be able...

12 days is enough for an ale yeast to finish fermentation, this leaves only two cases a) stuck fermentation b) bad hydrometer reading The best thing with hydrometers are they are so simple and so easy to test. I'd first put the hydrometer in water and see if I get 1.0, faulty hydrometers are...

Probably just milled too fine. Don't worry though, even if you don't siphon and dumped it with the trub, it settles out just fine. Congratulations on your first biab.

I think this is one of these things we are unreasonably cautious about since most people think of the yeast cake as the most important part. If anything, there is a lot more chance of something going wrong in a yeast-wort mix than the yeast cake alone, and people open ferment just fine. The...

Fermentation happens faster when it's warm, but it also slows down over time as it nears completion. I think it will be slower relative to the first few days, even after the temperature increase. That's been my experience. Check this document...

It's going to be kind of flat before the 2 week mark, so you don't have a lot of choice. I am going to say the more you wait, the better, even if you messed up. If you don't like the result, forget about them and check back after a month :) This, I'd avoid the secondary entirely in further...

After a week, it will be somewhat carbonated and drinkable, but far from ideal. It's up to you to drink a bottle or two for tasting. After two weeks, it will be decently carbonated, and you can start drinking it. Some people consider this enough and they will start refrigerating the first...

You are in luck, a lot of people prefer the simpler recipes when brewing cider. Yeast dumped straight into juice and/or apple concentrate with optional apple slices works well. https://www.reddit.com/r/Homebrewing/comments/bz0pfx/i_decided_to_brew_the_cheapest_hard_cider_i_could/

I agree that pitching rehydrated vs. dry makes no difference, but that's just about how much yeast is in each pack as well. At 250B cells per pack, even if only 100B survived, that's still more than sufficient for the vast majority of homebrewers since we rarely if ever go above 8 gal batches...

I agree, pretty normal. No reason to worry so far.

Time :p

Mostly because they are correct enough. If we were brewing beers above 10% ABV, we'd probably be troubled by them and improve. But most people work around 5% ABV, and these equations produce good-enough values. Going by the equations @balrog posted, the error margin in your case is "only" 10%...