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Ok well what happened was both were started in the basement for 2 days. It was kind of warm out. I was fermenting at 72F. I have a back room that isnt heated that stays around 60-65 F in the summer months so i moved it in there. That night it dropped to just above 32. And..... i forgot about it...

If you accidently fermented too cold with a yeast. Say wyeast 1056 at say 2 celcuis for 2 days. What kind off flavors would you get?

Lalvin 1118 8 hours The recipe i read said to heat it up and let it steep as it cooled

1.074 sg 1.005fg The dandelions were dry. I put the peddles and orange peel zest in a mesh brew bag. Steeped in 2 gallons of hot water. 150f to start i believe. Then let cool down over 8 hours. I juiced the rest of the oranges in my centrifuge juicer. Added that and lemon juice to the carboy...

Ive done fruit meads in the past. Never an orange. Did you just use the dandelions and honey?

I made a dandelion wine this spring. Its done. It just cleared. I had a taste last night and not impressed. It has a bad fruit flavor on the after taste. Is that normal? Ive never had dandelion wine before. Heres my recipe 7.5 quarts of dandelion heads with bottom bulb cut off. Just the yellow...

I thinking of switching to kegs. I have no experience with them but what I've read. My main so far unanswered question is... how many kegs can I carb and serve off a 10 lbs bottle?

Perfect! Thanks everyone! Kinda what I figured but needed to ask for my own minds sake. Ha!

Hi all! I'm making a citrus bomb ipa( I hope lol). I used California lager yeast 2112. My thought was to increase the fruitiness of the beer by using the lager yeast at a higher temp. Here's what I did: -pitched at 70 -day 1 fermented at 65 -day 2,3,4 held at 60 My questions: How long should...

That's interesting!!!

I tried a different technique on my last batch with my aroma hops. I added them after the boil AFTER the wort cooled to 170 degrees F. My ibu calculator doesn't have an option for this. Closed I can do is 0 minutes at flame out. But is the bitterness come out the same from this addition? Any...

No the guy drinking from the mug was before "drink from the can".

Hahaha driving!

There's a video of the brew master (I can't remember his name) on utube. He answers this question. I believe he said the label was made long before they started canning the beer. They just liked it and never changed it. I may be wrong though as I say the video months ago.....

Ok thanks! I will try that. Quite possible it's couaguated proteins!

To be clear. My tester isn't very good. It reads from 4-9. Mine tests between a 5-6. So judging by color I'm calling it 5.6. Maybe 5.5. Anyway I just recently had our water checks for another reason. I'll post the results. It's not optimum test for brewing though. Hardness 22 grains/ gallon...

Has anyone tried fixing the ph on a finished beer? I saw a video with John Palmer ( I think it was. Watched a bunch yesterday and can't say for sure it was the one he was in) and he mentioned it but no details. If anyone has done this detailed please. I can make dark beers with my water. I'm...

I do biab and I find I have large amounts of finings in the bottom when I'm done my boil and moving to my carboy. Like a couple inches at least

Does anyone know if there is a problem with grains being too milled? I don't mean milled to flour but more milled than just cracked open.

I bottled. I haven't advanced to the keg system yet but think I need to. I give lots of homebrew beer and wine away to family and friends. But sometimes don't get the bottles back in a timely matter.