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You shouldn't have any troubles with the Munton's gold yeast. It doesn't matter if you are using the yeast for an extract or all-grain batch.

+1 Keeping the ferment temp low will help prevent excessive esters in your beer. I actually fermented my last IPA at 60 deg F. Keeping the malt bill simple allows the hops to shine. And finally using no more than three hop varieties keeps the hop flavors and aromas from getting muddled. I...

wow. what a DB. It is really sad to see how he is trying to perpetuate homebrewing and his videos with this type of DBery.

I think the hop additions you have listed above look good. The 0.25oz of Northern Brewer will give some complexity to the hop flavor. Brew on!

warrior is a great bittering hop. however, as previously mentioned warrior doesn't really belong in an ESB as a late addition. I would use EKG and fuggles. cheers, Brandon

Greetings. I have an American Brown Ale that has been in the primary for 2 months. Will there be enough yeast left in suspension to facilitate bottle conditioning? Or, should I add some dry yeast at bottling time? Thanks, Brandon

How is the acid balance in your wines made this way? I always understood that using only 4lbs/gal of fruit was necessary to ensure the sugar/acid balance wasn't thrown way off. As I understand it wine grapes have just the right sugar/acid balance as well as amount of sugars to use only fruit...

I have made a strawberry wine before using 4lbs of strawberries per gallon. It has always turned out very well ( twice so far ). It has an intense strawberry aroma and flavor. There is nothing wrong with using more fruit though. As for the rhubarb you could make a straight rhubarb wine or...

I'm in!

Excellent work! Thanks for sharing.

You can definitely mix the two yeasts. It should effect the taste profile.

I am by no means a yeast expert. However, I don't know that blending two yeasts will help with getting a clearer beer. If you want a clearer beer I would suggest either cold crashing or using gelatin finings. How this helps. Cheers, Brandon

You can do the titration anytime. The potassium bicarbonate should not affect the flavor. You should be able to get a titration kit at your LHBS. Cheers, Brandon

I have a suggestion with regards to your recipe. If you use more blackberries you will get a more pronounced blackberry flavor. I typically use 4 pounds of fruit per gallon of wine.

Campden tablets should always be used in conjunction with potassium sorbate to stabilize wine. These two things work together synergistically to zonk the yeast so it will not ferment anymore.

You could do an acid titration to check the acid level. Then adjust the acid level down with some potassium bicarbonate.

I have never heard of fermenting coffee cherries but that doesn't mean it can't be done. Unfortunately, unless you live at the proper elevation and have other proper growing conditions your coffee tree probably won't bear any fruit. At any rate, good luck with your coffee tree. Please let us...

I think you will be rushing things if you try to get your wine into bottles within the next two weeks. You may be able to drink it but the flavor won't be at it's peak for awhile. The reason the instructions say to stir up the sediment is to be sure the yeast floculates properly after the...

+1 to this advice. With an expected ABV of 8% your O.G. will be at least 1.075. Even 2 vials will not be enough. Check Mr. Malty for proper starter size. Cheers, Brandon

64 is fine. After 4 or 5 days let it warm up to make sure it ferments out completely.