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Hi All, apologies if someone has previously asked this question. I wasn't sure what to search. I want to brew a Cherry Wheat Beer but, rather than having a sour cherry, I'd like a sweet one! I was wondering if I made a base Heffeweizen and fermented it out, could it then be pasteurised before...

Hi Folks, Hope you are well? I'm setting up my source water profile on Brewfather as figured it was time to move away from bottled water. Could anyone with experience check my attached - not sure if I've got it right or not so would appreciate an experienced set of eyes

Update: So I finally gave up waiting last weekend so created a small yeast starter using some malt extract and bottling yeast. I also calculated the priming sugar difference between room temperature and fermentation temperature and mixed that in as well. I then syringed around 10ml into each...

This is really great feedback, thank you. I just wish I'd received the same from the website. Any suggestions how I resolve? I imagine it's not as simple as working out my sugar difference, dispersing it against each bottle and then adding a bottle conditioning yeast starter to each bottle?

Only using screw cap for a couple so i can have a visual view of the carbonation. I'm using glass swing tops for the batch. I just left the neck space free of fluid.

I asked Northern brewer that exact question and they said that their calculator is based upon room temperature. their video says "the current temperature of the beer" on a couple of occasions. I have seen other sites that say the highest temperature that the beer fermented at. I primed mine...

Hi All So after secondary I used the Northern Brewer priming sugar calculator and bottled my beer, using a plastic bottle as a visual guide for carbonation. After 1 week nothing had happened. My yeast was Kveik and my fermentation temperature was 90F. My bottling temperature was closer to...

I think I was just a little premature with my concern, as 24 hours later it's really slowed down

So last weekend I moved a braggot to secondary, where i planned to add lime and blend with a flat ginger beer. When I finally worked out the ratio it was almost 50/50 braggot to ginger beer, and thus I ended up diluting my ABV which wasn't my intention. I rightly or wrongly thought this...

1.045 was my OG

Secondary for additional flavouring

Kicked off a braggot 2 weeks ago. All recipes say it takes 12-14 days to finish. Was thinking of moving to secondary tomorrow as gravity is now 1.000 but the air lock is still going off about once every 5 minutes. I haven't got the heat on it anymore so is it still fermenting or is once every...

I have a similar question: I am currently brewing a 5 gallon braggot using Kveik Yeast. OG 1.045. After pitching my batch fell to 66F and fermentation was pretty slow, so I purchased a heat pad and band which got the batch back up to around 90F and it started bubbling away nicely. It stopped...

I'm using Kveik Ale Yeast which I have just looked up and it's best between 85F-100F, so a heater it is

Thanks for this, very helpful. I also think I've got a problem with temperature which isn't helping. The warmest room in my house is 19oC and it probably ferments best between 25-26oC so will probably go buy a heat belt off of Amazon

I am having the opposite problem, mine doesn't appear to have kicked off as much as I was expecting. When I first sealed my bucket the air lock was going off roughly 10 times a minute but it's only been 3 days and that's dropped to maybe 3-4 times a minute. I also don't have a krausen ring. I...

Sorry to be a complete Noob, I am planning to add some additional flavours into secondary, lime and orange being the main two. I have steeped some ginger which i've included in primary, but if I get to secondary and it's not gingery or sweet enough, am I able to blend in some ginger beer, or...

Appreciate the insight, I shall simmer

Thanks for this, that makes more sense, especially as I'm only really using hops for flavour and aroma, so was only planning to introduce during the last 15 minutes. I'm aiming to make something sweet and sour, so bittering isn't massively essential in my head.

Hi Guys Sorry to make another newbie post, but I am following a recipe that's missing some key information and I could do with some guidance. I'm making a braggot! The guidance is to make a wort in a container that can hold 1.5 gallons of fluid however, after steeping my mash the solution...