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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. O

    Very short Fermentation

    I am having a problem with short fermentations. I am brewing one gallon batches, and it does not seem to matter what type of beer, what strain of yeast, whether or not i use yeast nutrient, whether or not i pitch directly, or if I do a starter. I get about 20 hours of really strong fermentation...
  2. O

    Red star champagne yeast

    How much table sugar can one packet of red star champagne yeast eat and what is the best temp for fermentation? Thanks OCO
  3. O

    Continual Fermentation Issues

    I am brewing 1 gallon all-grain batches. I used to brew 5 gallon extract batches and had pretty good beer. I am dialing in my process for all grain. I am having a problem with my fermentation. My first batch I added 1 fifth the yeast packet and had a week long fermentation. I made an amber...
  4. O

    Using more than one yeast strain

    My oldest son is very interested in brewing, so he has become my brew partner. I found brewtoad.com so that he can make his own recipes. He was showing me one where he had used multiple yeasts and I said that he should really only use one. He asked why. Well I didn't have an answer other than I...
  5. O

    First Cider - not going as expected

    Just racked my first cider. I took a gravity reading it was 1.032. I was expecting to be lower because it had stopped fermenting. 1 gallon unpasteurized apple juice from a semi local apple orchard 1 cup brown sugar 1 teaspoon Nottingham ale yeast 24 hours prior to adding sugar and pitching...
  6. O

    Super Quick Fermentation Help

    I am doing all grain 1 gallon batches. I did an amber ale Friday night. I had an OG of 1.049 at 70 degrees. The only ale yeast I could get was a smack pack Wyeast 1056. I had read that for one gallon batch you can just pitch the whole thing. This is the first time I have used Wyeast and the...
  7. O

    Saving yeast

    I have read that people are doing this but don't see anything about the process. Would someone please explain the process, pros and cons. Really appreciate it, Thanks
  8. O

    Adding fruit while bottling

    I brewed what was called a quick framboise. I added raspberries to the fermentation per the recipe. I am about to bottle and would like more raspberry flavor but it does not need any more sweetness. I was thinking of grinding up raspberries and adding them instead of priming sugar to carbonate...
  9. O

    What i do during fermentation

    I don't get to use any closet space according to SWMBO so I pulled out my sowing machine and an old polo shirt and made covers for my gallon jugs.
  10. O

    Edwirt's Apfelwein recipe

    Ok I have seen variations on this recipe, I would like to make a batch of dry Apfelwein. Is there an official recipe, or a best recipe or is it just generic. Thanks, Oddcarout
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