Search results

I marked my last few beer bottles that I thought were taking in an excess amount of trub and bottled them as normal. This way, I know that when it comes time to pop them open, to filter them when pouring them into my beer glass. Just an idea for you maybe. On a side note, when you transfer...

Just bottled my first brew last night and was wondering if when racking to the beer, if it is possible that the yeast is lost in the trub or if they yeast is always actively floating within the beer and there should be no concerns for carbing the beer?

These harsh tannins, if one were to extract them. Being a new brewer, I am concerned I have done the same. However, if I infact did do this, how would I know for sure? What should I expect in the taste.

This is also what I do. Not to mention, I feel more secure with the bin just in case I have an issue with blow off. I also have a fan blowing over this setup kind of like a swamp cooler. Because this setup is in my basement, room temp is prolly sitting at 69 degrees so the addition of water...

Found a syrup with splenda or sucralose as the sugar additive. Anyone know if adding this to the beer can impact the bottle process and perhaps cause a bottle bomb?

Anyone here ever tried adding Vanilla extract or any other type of extracts to a beer before bottling? If so how did this improve the flavor and in what kind of quantities did you add this extract? Also, how can trying this have a negative impact?

Once again, I would consider trying this approach with an entire 5 gallon batch of beer. I was suggesting maybe a couple bottles on the side. By the way, I taste test my LME and wort and beer every step of the way. Each time I check for a gravity reading, I have taste tested the beer...

I know it sounds like a bad idea because it isn't the standard process but, it also sounds like a neat idea to try out something different. I assume some flavors will differ but I wonder how much?

All this talk about carbonation times and what not got me thinking. Which now leads me to ask some of the more experienced folks has anyone ever tried doing a partial boil for example maybe a 1 gallon boil for a 5 gallon batch. And then, allowing just the said partial boil to cool, pitch the...

Does using table sugar over DME have an impact that differs in flavors?

Still have my first brew fermenting. However, thinking back in some of my research, I think I recall seeing a youtube video in which someone added their corn syrup or dex to their bottles as is, with no water and then racked the beer to the bottles. With that said, what are the pros and cons...

My first brew is fermenting and that is exactly what I went for with my first one. Great suggestion.

Care to share why this would be a bad thing? Not sure I understand?

I got a side question at ask kind of to tied to this point. I want to filter the beer through a strainer as I transfer it to my secondary. However, I have concerns about doing this for I suspect it will trap some yeast in the strainer and out of the beer and actually impact the development of...

The benefit would be that mason jars are easier to keep clean and also cheaper when buying them new compared to new bottles.

I was only asking cause if we can get this down, mason jars would seem to work for bottling beer.

when we bottle a beer, we keep extra space so the beer can have space to carb up. What is the process for beer cans that your standard beer makers use to carb up in cans?

I am not talking about brown bottles, I am talking about complete pitch black, with no light.

How about buying gallons of distilled water and freezing them and then adding them to the wort to bring down the cooling temp? Seems like it would be a quick process and a safe way to introduce the water that may be needed in the ice form.

I got a six pack of empty beer bottles that allow no light into them what so ever. Will these bottles impact the development or carbonation process of my beer?