Search results

My cold crash malfunctioned and fell well below… well you know. I am now the “not so proud owner” of a barelywine slushy. What happens to beer when it freezes? Is there any hope of recovery? Please help.

So it’s relatively easy to understand how to control OG but how does one control FG? So moth feel, lower FG = Dry? Higher FG = sweeter?

Perhaps this is a stupid question but, if the objective of fermenting beer is to produce, in addition to the wonderful flavors, some alcohol, then don’t I want to drive the FG as low as possible? Like I said, perhaps it’s a stupid question, but I’m relatively new to brew science and trying to...

Every molecule of Oxygen that you can contain in the primary fermenter with the cork and air lock will make your yeast as happy as bunnies in the spring time. The yeast require the oxygen to reproduce and convert your wort into tasty yeast byproducts. Your wort will likely be saturated within...

From boil to pitch in less then ten minutes, NO running water. I just cooled my wort from 200 deg to 80 in about five minutes. I used less the two gal of water and a bag of ice. Place the copper coil in a bucket of ice water and siphen the wort through the coil into the fermenter. don't...

From boil to pitch in less then ten minutes, NO running water. I just cooled my wort from 200 deg to 80 in about five minutes. I used less the two gal of water and a bag of ice. Place the copper coil in a bucket of ice water and siphen the wort through the coil into the fermenter. don't...

What is a beer's life expectancy? I know it's just a few hours around me but what I mean is what is the Shelf Life? Does anyone know the maturinng process?

What would happen if a five gallon beer kit is cooked and fermented at a significantly smaller volume, three to four gallons? Does this ever happen intentionally? I assume the O.G. will be higher than anticipated, yes or no? How about the F.G.? Does a higher O.G. = higher potential alcohol...