Recent content by Sergiy

Yeah, that sounds like what I have. Can I do something about it? I thought maybe another kind of yeast, сhampagne for e.g.

As the seller told me - fresh juice was sealed in a barrel and fermented, I assume by wild cultures from apples. I added Kveik at 30C and kept it for a week with temp control + I added yeast nutrients. I compare it to juice - gravity is the same, but 'fermented' juice is much more acidic.

Hi, I accidentally bought fermented apple juice instead of apple juice. The seller said fresh apple juice was closed in a barrel and fermented organically. Gravity is still high - 1.055 and I saw ciders in store with fermented apple juice in components. Can I create cider from it? I tried to...

Hi, I just get into the kegging and bought carb stone for faster carbonation. For 2 last batches I played a bit with a carbonation level, move it higher/low which require to release pressure from keg 3-4 times. What I noticed, after few time I released the pressure aroma become lower and I got a...

Thx, looks like it works, 2 days after starter is milky yellow. Will repitch it with proper wort but now i'm very optimistic about fermentation :) Almost throw yeast pack in trash when i get it from a freezer.

Thx for response, is there any other way to understand if starter is ok, beside color?

Hi everyone, I put my wlp yeast in freezer by mistake and pack was there for about 2 week. Do I have a chance with a starter or they are dead?

Thx everyone for helping

I opened few more bottles, some of them was like 90%, some had small amount of bubbles. One was more or less ok, but but carbonation reminded me pepsi. Is it safer just to add sugar directly in the bottle?

What is the best way to make sure that it mixed throughout? Usually i just pour it on top of beer in fermentor

Could you give more details how could it be that priming sugar not evenly mixed in the beer? I boiled sugar, cooled and add to wort. I transfer wort to separate fermentor before bottling and volume was pretty accurate.

I calculate priming sugar with calculator brewer friend, boil it and add to wort. Fermenting was done, but very quickly because i had very hot environment.

Hi everyone, i met a problem with my beer. After opening i had i huge amount of foam and beer taste was over-carbonated and feels yeasty. I kept it for 2 week for bottle conditioning and 1.5 week in fridge. Also i had very hot environment while fermenting. Should i give it more time in a fridge...

I mean i never see that temperature grows so much at the beginning. Usually i'm ready to 3-4C grow but 10 up was a surprise for me :)

Thx for response, but is it ok that temperature get so hight at the beginning?