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I think it should, unless the mesh is too tight and it will clog up immediately with cooked fruit pulp. I cooked some crabapples tonight to make some jelly tomorrow (or the next day if it takes too long to drip) and the brewing bag seems like an ideal tool instead of messing with cheesecloth...

I'm not sure if this should go here or in the distilling forum, but I'll start here because I'll be buying the grain alcohol instead of making it. Mods, feel free to move it if it belongs somewhere else. First I ought to buy a bottle of Ricard or Pernod to see if I like it, 😂 and assuming I...

Is it as simple as putting a handful of little ornamental crabapples (they have lots of "bloom") or rowanberries in a quart mason jar, covering with apple juice, and adding an airlock or putting the lid on just tight enough to keep fruitflies out but allowing gasses to escape? Should I add a...

I haven't made wine in a while, but I started some last night. I can't remember how long it needs to go before I rack it. :) (I think about a week, then again when it seems to be totally done) I used 2 gallons of Aldi's 100% Concord grape juice and 1 gallon of their white (Niagara) grape...

I don't see any recent threads about this beer style so I'll start one. It's not a style I'm really familiar with, but I'm thinking of trying it. Most recipes I see are mostly pilsner malt, but the BJCP guidelines have a color of 5 to 14 SRM. Just ignore the color, or add a *tiny* amount of...

I've never used this yeast before, even tho' it's a standard. It has been fermenting for 6 days; 5 if you don't count the first day lag. The temperature is currently 64°F, and it's fermenting in a plastic bucket. It's probably time to rack it to a carboy, but should I also warm it a little to...

A month or so ago I bottled a kind-of strong amber beer (about 7% ABV) made with LalBrew Köln yeast. The one bottle that I put in a PET plastic bottle for a "tester" carbonated, but so far all the 22oz glass bottles have been flat, or almost flat. And they taste sweet. Perhaps the plastic...

I'm thinking about brewing basically a Belgian Dubbel without any spices, hopped more like a tripel or pale ale, and use a neutral ale yeast instead of something with character. "Winter warmer" is the best description I can come up with. Would Lallemand Köln yeast be okay for that? Also I'm...

I have all the ingredients for a KC beer, I think I even have Cluster hops. The original beer was turned-around really fast, so a fast-fermenting ale yeast probably makes sense. Lager yeast at very high temperature might work too, I don't know. Do you think Lallemand "Munich Classic" would...

I did not hear it even tho' it was in the next room. Glass did not go flying; it's all in a pile in the laundry room where the bottle was. The beer ran across the room and into the floor drain; I still need to pick up the glass and clean the floor which is starting to stink. (I was at church...

The main web page seems okay, but if I try to look at my recipes, or goto the forum (that's all I've tried) I get the following error: Internal Server Error READONLY You can't write against a read only replica. [/var/www/brewersfriend.com/src/web/vendor/bcosca/fatfree-core/base.php:2683]

I brewed a Dampfbier a few years ago. I was unimpressed with the first bottle I opened, but I had opened it too young. After another week or two, it turned out to be a fine beer. That one was about 84% pilsner malt, 13% dark (20L) Munich, and 3% acid malt. Mt Hood hops (18 IBU) and WY3333...

Has anyone cultured the yeast from the bottom of a bottle of La Chouffe beer? I just poured one, and I see a good bit of sediment at the bottom. I wasn't careful enough with this bottle to culture it -- I *could* I suppose, but there are 3 more bottles in the fridge that I can sanitize before...

I bought a 4-pack of La Chouffe (sp?) blond beer recently and now I want to brew something like it. The problem is, it's carbonated to at least 3 volumes, maybe 3.5, and beer bottles aren't strong enough. But I have 2 cases of 20-something year old returnable bottles under the basement stairs...

I really like OYL-061, but I haven't used it in 2 years. I have a couple of fruit jars of old yeast slurry in the fridge that is probably still good, but I'm cleaning out the fridge and I have a packet of dried Voss Kveik. I'm wondering whether to throw out the jars and start fresh next time I...

I have about 5 pounds of Weyermann wheat malt and a bunch of a local malt that I'm not sure whether is better characterized as a dark Munich (20°L) or an aromatic malt (maybe that's a distinction w/o a difference.) It is diastatic but weak. I want to brew something 6.5 to 7% ABV using about...

I started some cider back in January. I've been out of town most of the year, dealing with back-to-back family emergencies. Meanwhile the airlock dried out on the cider and it has fungus growing on top. I'm wondering whether I should dump it or bottle it. If I bottle it, I assume I need to...

I have pilsner and a little bit of pale ale malt that are several years old. It still smells good and tastes good and brews good. But I want to try a beer with a *lot* of adjuncts. Will it still have plenty of enzymes to convert the adjuncts, or is it doing good to convert itself at this...

Anybody tried it yet? Someone posted a wheat saison recipe that caught my attention, and I got to thinking it might be a good one to try out a new yeast. Usually I use kveik yeast when brewing in the summer, but this has a pretty high temperature range too. I don't necessarily want to do the...

I wasn't sure whether to put this here or in the Brew Science forum. I have used K1V-1116 yeast before for making beer because it is unusual among wine yeasts that it can ferment maltotriose (sp?) It worked well, but the ester profile was a little strange. I think it might make a good saison...