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Probably grains. That grain bill is on higher side considering liquid to grain ratio.

So I bottled it finally. OG was 1.040 and final was 1.01. Added brown sugar for priming and made a liter. Will update on progress. Cheers!

I believe simple solution could be by connecting float ball and tube on liquid poppet. It’ll always deliver beer from top.

Or you could do it old fashioned way, on the day of drinking, pour into decanter through a filter cloth. Why take chances with oxidation.

I started using fermzilla, that solved it. You could use a conical fermenter. That will certainly help as you can remove trub multiple times. Also, use a suitable high flocculation yeast

I think it'll be good to leave it for a week, in any case rest will improve many things - sediments, taste etc. I usually let my beer sit over the yeast cake for a week. That helps remove unwanted stuff.

Not unusual. I’ve had it for up to 3 weeks. Gravity readings can help you know better. What temperature you’re fermenting at?

If it was few days, they will be ok. After few weeks, their cell rupture meaning you have to repitch.

Hello, I bought about 1.5 KG of Sorghum from a store. I washed it vigorously. I then soaked the grains overnight and spread it out on an oven trey next day morning. By noon, it was already sprouted. I had kept the grains inside oven to maintain the temperature & boy the glass of oven was covered...

DMS is not a problem in no boil as it occurs only beyond temperatures of 75c. Go ahead and try

In two weeks, gravity drop is too less. All grain recipes can take 3 weeks easily but even then it doesn't look too good. I suspect the yeast. It'll be good idea to keep PET bottle in warmer conditions & monitor progress - hardness test etc. Put glass bottles in a cooler box or something (minus...

What yeast did you use?

You can absolutely reuse yeast. But boiling will kill it. Put in jar, cold crash it for few hours and after it settles, throw away liquid, gently. Top it up with clean water and repeat. This is a simple process.

You can gradually increase the fermentation temperature after day 2. Increase all the way up to 25-26c. This should result in good banana flavour. As for keg, use 1/2 or 2/3 amount of priming sugar, which you find on priming calculators.

I made ginger beer - one with US-05 and two with ginger bug, small batch. Finishes in a week. No need to prime to carbonate or transfer. OG: 1.050. Total time: 10 minute boil. Added cold water, ginger bug, filtered and put in the bottles directly. Lemon peel from two lemons, grated ginger, half...

One advice, I learnt the hard way. Before you set fermzilla to ferment, connect a co2 line and pressurise the fermzilla a bit to check for leaks & to ensure the lid has firmly set. Even after you pour in wort, do pressurise to ensure proper seal. I lost all aroma of hops along with the pressure...

Not much yeast needed really. I have re-carbonated beers stored in soda bottles, sometimes as I couldn't see them. Never had trouble re-carbonating them with a spoon of sugar and couple of pinches of yeast. You can caramalise honey and add some lactose with it to backsweeten.

You can do so after waiting for a day or two. Might I suggest to add bit of non-fermentable sugar to back sweeten it. After yeast will eat priming sugar, your cider will be dry again, unless it is something you want.

Hello it is well known that they contain the digestive enzymes amylases. The amylase enzymes in mangoes become more active as the fruit ripens. This is why mangoes become sweeter as they start to ripen. Amylase enzymes are also made by the pancreas and salivary glands. They help break down...

Many fruits like mango contains digestive enzymes like the ones to convert starch to sugar. They can lead to dry beer. Hope you’re adding lactose etc. Without sweetness mango won’t shine through