Search results

I'm looking for something with as much pear character as possible. WLP570 seems to be the answer, but I have trouble getting liquid yeasts here. Other Belgian golden ale yeasts sound okay, but they all seem to be liquid packet too. What else can I find dry? Preferably stuff that does well...

I'm still making cider but I'm really dissatisfied with the amount of waste from finings. After primary stopped precipitating, I racked to secondary and cold crashed for a month. Nothing was falling out of suspension after the first week, so I used kiesel/gelatin. I'd ordered the kit thinking...

So I had a couple of amazing tasting ciders going and this guy tells me I can halt fermentation to keep them a little sweet instead of back sweetening. Okay, that sounds good and he (seemed to) know what he's talking about. So, following his instructions, I racked onto k-meta and k-sorbate then...

So I had a couple of amazing tasting ciders going and this guy tells me I can halt fermentation to keep them a little sweet instead of back sweetening. Okay, that sounds good and he seems to know what he's talking about. So, following his instructions, I racked onto k-meta and k-sorbate then...

I made hard cider and apfelwein with Musselman's because it was cheap and there is little else available here. I cold crashed, and they're about as clear as the Musselman's was to begin with, but darker from the brown sugar in one and turbinado in the other. I ordered chitosan and colloidal...

I'm new to brewing but I have some good bio & chem experience from college so I'm not completely new to some techniques. I'm planning a metheglin in 5 gal better bottles. I'm wondering when to add the herbs and spices. Primary? I could simmer them with some of the initial water to sanitize...