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I've had my apartment go higher than 80F during the day while I'm at work with a batch fermenting and never had off flavors. That goes for lighter flavored beers such as Kölsch.

Thanks for answering all of my questions -- I'm new to making applejack. Once fermentation is complete, is there any benefit to adding k-meta and sorbate or is it not necessary?

Sounds good. After distillation, do you notice an improvement if you age for some months?

I heard that applejack intensifies the flavors of the wine, both good and bad. Have you tried aging for months before freezing?

How long do you guys let the apple wine sit in secondary before freezing it?

My buddy and I have our first bug-containing batch in primary right now (Brett Saison). I have not yet purchased a second set of cold-side plastics. Most people recommend buying a second set to reduce the chance of bugs getting into a clean beer. What about unwanted bugs getting into another...

I'm pretty new to cheese making and started off with basic recipes from Ricki Carroll's "Home Cheese Making". I add half a packet of meso direct set to a gallon of 90F milk and let it sit. After an hour, the milk tastes the same -- it doesn't seem like the starter changed the milk pH nor...

Why do so many articles from reputable sources insist upon a cereal mash?

I've been making a blonde ale with basmati rice. I boil the rice, then add it to the mash and have been getting great, crisp beers. Does gelatinazation of the rice starch occur if I boil it?

IslandLizard, thanks so much for your help!

I converted an AG recipe to PM using the link below. In the future, what should I mash? https://www.homebrewtalk.com/showthread.php?t=95236

Awesome, thanks!

If the flaked wheat is properly mashed, does it add fermentable sugar or only dextrin for mouthfeel/body?

I made a PM honey wheat the other day that called for mashing 1# honey malt and 1.5# flaked wheat. I mashed only the honey malt for 60 min, then added some water and LME and started the boil. Then I realized I forgot the flaked wheat and steeped it for 45 min, then added to the boil. Since the...

GrogNerd, I see you're also from LoCo. How is the LoCo brew club? Did you learn a lot from attending?

Yes, the hydrometer was calibrated. I always heard it's not good to let wort sit on trub for over a month due to autolysis creating off flavors. I know there isn't much trub produced from apfelwein, but it's still there.

Would pitching more yeast impart a yeasty flavor into the apfelwein? That's something I'd like to avoid.

My buddy and I racked the apfelwein to secondary yesterday, so I guess it's too late to re-stir. Personally, I'm fine with a slightly sweet apfelwein. I would hate to bottle it and get bombs due to incomplete fermentation.

I completely forgot to take an OG reading, but I followed Ed's recipe to a T. Therefore, I used a packet of Montrachet and added two pounds of corn sugar. The yeast flocculated after three weeks. What do you mean by "calibrated" hydrometer? Thanks for your help!

I started brewing some apfelwein a month ago. There is no activity in the airlock anymore, but the gravity is at 1.012. How can I restart fermentation? I don't want to add DME.