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Attached (I hope) is a graph of enzyme activity vs. mash temperature. I got it from this forum but can't find the post that it was in. Anyway, I read the fermentabilty from the graph and enter it as an attenuation in my software.

Carbonic acid (CO2 in water) is slightly tart and is created when carbonating. Having more or less alcohol (dryness) should not create a tart flavor. In my experience honey will leave behind a tart/sour flavor once the sugar is fermented out. Some of the "things" that make honey taste different...

Glycerin can be used to sweeten a wine. It is almost as sweet as sugar, taste some and you will see. It is not fermentable. Lactose is also not fermentable and is sometimes used for sweetening. Don't confuse Glycerin with Gelatin, which is used to help clear wine.

What nwmalthead22 said. However, you're going to have to do a partial mash or use amylase enzyme in order to "throw in corn or rice" so that you convert their starches to sugars for fermentation. About 20% by weight total for corn grits + minute rice should do it. That could be mashed (145-148...

I ferment 0.44 gallon, 56 oz. (yields 4 x 12 oz. bottles) in 2 liter soda bottles all the time because I like beer but don't drink much. Allows for more experimentation/variety in my case. Also, no one I know drinks much beer so I don't need gallons of it even when I share it. I also bottle in...

I call my SWMBO's reaction the "anti-placebo effect." On returning home on one occasion after I had brewed, she unknowingly proclaimed "What did you cook? Smells good." On finding out that I had brewed she suddenly decided we needed to open the windows since it had mysteriously started to...

Tasters Quasi Bock Full bodied. Tastes of caramel, chocolate, slightly tart. Slight citrus, flower notes. Not very bitter. Nice cream colored head. O.G. 1.050 (Brewhouse efficiency 93 %) F.G. 1.019 (Attenuation 73 %) ABV 4 % SRM 17 IBU ~ 6 0.44 gal (56 oz.) recipe (to make 4 x 12...

Glycerin is unfermentable and is often used to sweeten some cheap wines. I have used 2-3 drops per ounce of beer to sweeten. Be careful though and test to see what suits your taste.

...And you know this how?;)

In my experience, limited as it is, even the normally neutral US 05 at 78 F could give you a lot of esters that possibly blended with the blueberries and enhanced the fruitiness of the taste/aroma of the beer. The internal temperature probably got several degrees higher than that if that was the...

Discussed and tested by nilo here: https://www.homebrewtalk.com/showthread.php?t=208361 Dee_Lynn

A pale brew with orange food coloring. Maybe a touch of Orange kool-aid to compliment/enhance the color. Dee_Lynn

What tasted not as good as I remember at 9:00 AM all of a sudden tastes great at noon and then just OK in the evening. OR just reverse all of that sometimes. Who the heck am I to tell anyone what something tastes like. Anyone else willing to admit even one's own taste is quite variable? Dee_Lynn

As was stated by Chickypad that honey's sweet is going to ferment out. Also, when I think about the flavors involved with honey I would describe it as a complex mixture of very slightly bitter, moderately tart/sour with a lot of sweet. After fermentation the sweet is gone which should leave...

Been asked twice and I don't see an answer yet. Please help us Noobs!

nilo did something very similar, if not exactly that, back in 2010-2011: https://www.homebrewtalk.com/showthread.php?t=208361 Cheerio!

If this stuff is similar to: https://www.morebeer.com/products/isohop-bitterness-extract-1-oz.html They suggest adding after fermentation to your taste. Since it is CO2 extracted to separate out the alpha acids you won't be getting all the other aroma and flavors that come from the hops. This...