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A few years ago I tested one wort with multiple yeast, one of which was bread yeast. Over the years we have selected bread yeast for its ability to produce lots of gas bubbles relatively quickly so our bread will be nice and soft. We have not selected for any special flavors. the intense gas...

If I took the recipe and method for "berry death" BOMM and removed the fruit bag a bit early (say day 5 or at 1.050 to 1.040), allowed the mead to finish fermenting, then racked over 1-2lb more crushed blueberries for another week would I get a mead with the same complexity and balance as the...

We drink out of frosted glasses, so don't care if it is clear or not. most of the time it clears by itself as it conditions/ages. try not to over-complicate things

Don't panic, this happens occasionally in the first day or so. remove bubbler, (don't contaminate the stopper) cover hole with plate, rinse out bubbler, rinse stopper with hot water (I used water from the kettle) or vodka, fill bubbler with hot water or vodka and put it on. dont be slow...

I dry hop all the time and never have any problems. But I prefer to dry hop with LEAF hops and have a screen attached to the (inside) nozzle / drain of my fermentor that keeps the leaves from getting into the final beer. sort of like a false bottom. It was easier to just dump the hops...

or use leaf hops not pellethops and drop them directly into the fermentor. no bag. if you use a bag or screen, dont forget to dsinfect it

Here is a summary of what is on this forum as well as some info from food industry experiments: · Following based on using lentils as an adjunct with normal grains, not grain free recipe. Problems with using grain free recipe because has a lot of alpha amylase, but less beta amylase ·...

OK lets see if I got this right 1) lots of people in this forum have been curious about using lentils in beer (either as main grain or as an adjunct), but nobody ever finishes an experiment, which probably means it did not turn out to be tasty 2) the gluten free brewers use lentils and says...

If this is your first attempt at a mead, why not do a SMALL volume first? * 3.5 lbs (or a bit less) honey (warmed slightly so it . will pour) 1 large orange (add zested rined, mashed flesh and . juice, discard white part of peel) 1 about 25 raisins 1 small stick...

update so I tried making the two wines (raisin and blackberry) again, but this time put everything into one container. it was great! and the family has finished drinking the batch almost before I realized it the first bottle has been opened. ( it was a small test batch, only 8 bottles)

anybody got any "Canadian" recipes? it would be nice to have a selection of beer recipes that capture the essence of each Province (maybe even Region(?)), and be made from (as much as possible) ingredients from that Province (or at least grown in Canada)

the only other bit of info is that if your fruit is all on top and exposed to the air in the fermenter, you may get mold growth on the fruit (or so the winemakers say). So you may wish to do what they do and occasionally stir the fruit down so it gets saturated in the alcoholic proto-mead...

mead just doesn't foam the way beer does. can you see teeny little bubbles along the inside edge? if you sniff the air lock does it smell alcoholic? how long has it been fermenting? swirl if you want to, or stir the fruit down. or leave it alone to get to work by it self

1) any yeast will produce good results if you are using a recipe that takes into account its quirks and needs. yes you can make beer and wine out of bread yeast. yes you can make bread out of beer or wine yeast. just not the same as you are expecting. todays yeasts are specialized for...

I made two batches of wine, both good but not great. I mixed the two and got a great, multi-layered wine. I am interested in making it again. Should I make two separate wines and mix the two or mix all the ingredients and make one wine?

has anyone out there got any experience with spruce or fir tip beer? what is the difference I flavour?

update!! it is now Nov 2018 ( started coffee mead in 2014) and the mead is now almost finished ageing. Almost all the ashtray flavour is gone and it is now drinkable ( and good). A little bit more aging and it should be GREAT. So cold steeped coffee mead is a viable flavour ir you have the...

I just finished my first batch of sake and have worked out the bugs in each step. Thank-you Arpolis for your advice on growing my Koji (I didn't have enough air circulation for good growth). But the rest of the process worked very well. I have another question for all you experienced sake...

I am also trying out my first batch of sake and am wondering what the kome koji is soposed to look like when it is ready to use. My kome koji is "frosted" in mold, but only fuzzy in some places. It smells lightly of cheese, but the preveous trial ( unsuccessful, rice too wet and turned into...

If you are new to all grain brewing than why don't you keep it simple (KISS) do smaller batches. 2.5 gallon batches are a LOT easier to handle and don't hurt so much if you make a mistake also, why not keep things simple.. people have been brewing beer since the stone age.. start small and...