• Please visit and share your knowledge at our sister communities:
    Cheesemaking Forum Cast Iron Forum Canning Forum Ceramic Grills
    Espresso Forum Hot Pepper Forums Pizza Oven Forums
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

Search results

SSBrew - 728
Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. A

    What's the ideal starting PH for a wort ?

    Does the wort become more acidic as it ferments ? Should I measure and adjust it, using either precipitated chalk or citric acid as it ferments ? What should the PH be after, say, 1 week ? (it's 8% abv.)
  2. A

    What's the ideal starting PH for a wort ?

    Does the wort become more acidic as it ferments ? Should I measure and adjust it with precipitated chalk or citric acid as it ferments ? What should the PH be after, say, 1 week ? (it's for an 8% ale.)
  3. A

    How do I speed up fermentation ?

    Any tips welcome about speeding up fermentation of beer ? I'm using 90% spray-malt, 9% white sugar(inverted) and 1% honey. I've added Youngs Yeast Nutrient, Yeast-Vit for vits and minerals, and dead yeast hulls. Any more ideas ?
  4. A

    At what strength (% by vol) does a drink become flammable

    ie Brandy at 35% is, wine at 12% isn't.
  5. A

    How much pure alcohol will 100g of white sugar produce ?

    If I were to put 100g of pure white sugar into 1 lt of water, with some alcohol-resistant yeast (eg Champagne yeast), how many mililitres of pure alcohol would be produced when all of the sugar had been converted ? Is there a table somewhere which displays this ? Thanks.
Back
Top