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So one Campden tablet per gallon in the must will sanitize the must of bacteria and wild yeast. Does that mean I don't have to sanitize my fermentor? (Ha! Fat chance.) But what about the blender I use to blend the fruit in to make the juice or the cheesecloth I strain it through. (or any...

So a friends brothers nano-brewery had to shut down due to Covid. (boo). and the friends asked if I wanted a bottle corker and 750 ml beer bottles. I never turn down free things so I said yes. So I tested corking an empty bottle. And i noticed a tear in the cork where the cork protruded over...

Hypothetical Question: Take red wine, add a bunch of sugar, pitch yeast. What happens? So I toying with the idea of experimenting with a sparkling fermented mulled wine beverage. So a 3/4 of a gallon of red wine, a sugar syrup of cinnamon and cloves and lemon juice, and sugar. And I figured...

Okay, so I'm making 2 gallons of root beer. 2 gallons water, 4 cups table sugar. Half a package of Windsor Yeast (which I shared with 2 1/2 gallon batch of Pilsner). Two weeks in the gravity is 1.046 (the Pilsner is also high at 1.016 but that's within the realm of possibility). So what do...

So I've been making cider. Start at O.G. of roughly 1.050 after a couple of weeks final gravity is about 1.000 and a bottle with priming sugar and a couple weeks later I have carbonated cider. I made a couple batches recently and when I open the batch they were flat and kind of sweet. I took...

The one time I choose to cut corners. I was adding a teaspoon of dextrose directly to the bottle and the instant I added my brew (I was making cranberry apple cider) it immediately started bubbling and would bubble over. (Like adding baking soda to vinegar, it was that fast.) So...

So who the *heck* makes these whirlfloc tablets that every one seems to be redistributing with conflicting instructions? And what are the instructions? Most instructions say use 1 tablet for 5 gallons and add in the last 15 minutes. There are many vocal dissenters who state that the...

I never had this problem until 6 weeks ago and I've never *not* had it since. My #6 rubber stopper simply refuses to stay in my one gallon carboy. It pops out within 30 seconds to one minute. The last time I managed to jam it way down into the neck but when it came time to bottle I wasn't...

This is a *beginners* question. I considered posting it in the Beginner's Forum but decided it *was* about ingredients. So tell me about Belgian and other Saison yeast strains. I don't *think* I like Belgian Beers all that much. Well, that may be an over-statement, but I think I find them a...

Obviously I have a misconception somewhere. But where? This are my conceptions; one (or more) of them must be wrong: [edit: I thought it was clear I meant which conceptions were *fundamentally* flawed "false hypothesis" that lead to the false conclusion and not which conceptions contain...

I mean like fruit juice or almost soda sweet. Can I just mix up a really really high gravity liquid (say 1.1), toss is a yeast with low attenuation (say 63%) and/or low alcohol tolerence and rest easy that when the yeast is done there'll be a lot of residual sugar left (say a final gravity of...

With all the talk of how long to bottle and can you condition to long, I have to confess to always having been confused about one thing. Once a beer has aged hasn't it become ... well, a bottle of beer? I mean, before I started brewing if I bought a case of commercial beer I'd put it in the...

1. What is a Belgian Tripel? 2. Is New Belgian Trippel a Belgian Tripel? 3. Palmer in his 2-D graph of Beers puts a Belgian Tripel as very bitter (and very fruity). Really?!?!?!? So, it trying out new styles of beer that I might like to try brewing I picked up a six pack of New...

So.. I read a lot of people talking of the importance of keeping separate the equipment for making sours. Does this mean you can't clean infected equipment??? I have absolutely no intention of dedicating any equipment to sours. By saying to keep sour equipment from regular equipment...

So... what do you do if you get an infection? Seeing as people talk about keeping separate sour equipment from their non-sour equipment ... logically implies that once you get an infection you can *never* clean your equipment again???? So I just throw it away????

I am seriously *hating* the waste of beer in taking hydrometer samples. (And don't tell me to use the ****ing tube the hydrometer came in, my hydrometer is 18 mm thick and the tube is 21 mm wide. That's only 1.5 mm clearance around the hydrometer bulb and that *always* affects the flow of...

Five weeks ago I bottled a batch of California Common and I carbonated half with carbonation tabs and half I didn't carbonate at all (no priming sugar at all). So the first two were utterly flat so I figured I had forgotten the sugar for all of them. So I pull them out. I open one on toss...

So what's the legal loop-hole, folks? Carbonation drops, sanitation? What's the skinny?

Jes' sayin'. It always seemed like an abstract concept before...

So how to you figure ABV and relevant gravities for fruit beers? I brewed 2 gallons with an o.g. of 1.040 today. I'll add about 4 lbs of apricots friday or next week. I suppose I could take a specific gravity right before adding the apricots and right after adding the apricots but I don't...