Search results

What are the best grains to add for head retention and glass cling without affecting the taste of your beer?

Gday from peterborough south australia

Just wondering how long a beer can ferment in a primary at a temp of 20 degrees before going off and what can I do about a stuck attenuation? Sitting at 1020 down from 1058?

I read today that if you need to add corn sugar(Dextrose) to do it later in the fermentation process so it's easier on the yeast, I wish to know if this is the case, how far along to do it and by what method to introduce it into the brew?

I'm using a west yorkshire wyeast and am on my third generation the other two had great head during fermentation but this one has not much no bad smells and temp is steady is this normal or do I have some sort of problem

What temp can yeast drop to before it dies? 12 degrees mine dropped too cold snap but on way back up to 20 what ill effects will that have on brew?