Search results

I wanted to make a strong batch, so I added a lot of extra sugar to the wart. I started with s.g. of 1.12, but I think it was even more case it was still pretty hot when I measured. After 16 days its at about 1.039. Its time to bottle, but do I still need to add sugar? I think there is still a...

I wanted to make a strong batch, so I added a lot of extra sugar to the wart. I started with s.g. of 1.12, but I think it was even more case it was still pretty hot when I measured. After 16 days its at about 1.039. Its time to bottle, but do I still need to add sugar? I think there is still a...

I'm using a small home brew in my apartment, and have no access to a cellar. I've been fermenting in my kitchen with temperature ranges from 70 to 85°F. What is the best yeast to use in those conditions?

I was just reading about yeast, and I read that when oxygen is present the yeast will reproduce, and when oxygen is not present alcohol will form. First of all its that true? Second, after first pitching the yeast, its it a good idea to allow oxygen into the tank so the yeast can grow, then...

I've been using a metal pot to make the wort, but I was thinking about buying glass or Pyrex pots because they seem more sanitary. Will it really make any difference?

I know more sugar causes more abv, and more yeast does not. But does more yeast affect the rate of alcohol production?