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I recently got some natural apple juice from a friend and since it's high og, I think I can dilute it to get a little more cider and increase the new og with some table sugar, sacrificing a little body and flavor for more volume, so I had the thought, but there was a bummer, I have run out of...

Nearly all my homebrews taste the same! I've been brewing here's, porters and pale ales with different yeasts such as s04, us05 and t58 and they all have this weird off flavor I don't know how to describe but from what I've read it's phenols, my last two homebrews were phenolic before bottling...

I want to make some low alcohol beer, right now my only choice for yeast is s04 I don't think a high temp mash will work cause this yeast isn't maltose negative, i think I can lower the og, using less grains, does the one that started with an OG of 1.020 contribute less flavor? What's the...

I want to add strong hop aroma to my homebrew, I tried the hop tea method last time, with some Mt hood hops, but it gave little no none aroma, just a little flavor, this time, I want to use columbus hops, they have a strong herbal aroma, I'm gonna soak them in some sterlized cold water, cover...

It's in a carboy and I don't have enough equipment for sampling without introducing oxygen, should I wait a few more days or should I cold crash now? I'm aiming for the maximum yeast clean up of the off flavors. Og was 1.032, I intentionally aimed for a lower og than the original 1.055 of the...

I'm planning to make my homebrew as clear as I can with what I have here in the kitchen, the idea is i put the carboy in the fridge, let it cool down, then add the gelatin through the Synge-tube set up I've put inside the blow off tube so that way I can pour the gelatin solution inside without...

I ask because after fining, there will be less yeast suspended in the beer

I've searched among topics but I can't find any good method for people like me who don't own a keg and employ the traditional bottle conditioning method. I think I can just bottle condition beer, then make a thin mixture of honey and water to help dissolve it better, then uncap the bottles, add...

If yes, how much should I use to get that sweetness?

I have loads of 1 to 2 liters PET bottles that have been very reliable, used them to bottle condition a hefe to 3 volumes, no explosion, so the idea is to bottle condition beer to up to 3 volumes in these bottles, cool them in the fridge, make a bottle cap with two tubes like the picture...

I'm so tried of all the fruity esters ale yeast produce I brewed a porter at 18c and its like I'm drinking an orange juice Most commercial beers I'm used to are lagers They're malty I want to brew a lager but I can't find any lager yeast for now, Voss kveik is on the market for a reasonable...

I'm going to try brewing a crystal clear beer in which I use Vienna, caramel crystal 10L and biscuit malt for the maximum maltiness I have some fining agents like gelatin, spindasol (can be used after the boil and post fermentation) and bentonite Do you think that bentonite or the other fining...

I've been browsing forums and haven't got my answer yet, some say it will and some say it won't I kindly ask people with real experiences with maltodextrin to tell me if it adds any sweetness? Can't find lactose in my local stores

I'm trying to brew a sweet beer Like something you can really taste the sweetness accompanied by hop bitterness Mashing at high temps (71-82c) is the method that fascinates me Have you ever tried something like that? If so, what was your attenuation? Original and final gravity? Did it end up...

I really don't care about the alcohol in beer, all I care about is the flavor, I like sweet, malty beers, so here's what I'm gonna do, I'm gonna make a wort with a maximum gravity of 1.025 then pitch LA-01 I'm going to sanitize everything with bleach, dishwasher and starsan for the final step...

Or is it just some paste from the wheat malt? I'm sure I sanitized everything with star san star san ph was 2.9 when I used it And I'm sure no oxygen got in Or maybe they're just the yeast having formed a clump

I'm gonna try making high gravity beer I've found a recipe The og is 1.089 I have a 12L carboy and that's the biggest carboy I can fit inside my mini fridge for temp control So my batch volume will be 8L How much yeast should I pitch for an 8L wort with this high of a gravity? I have a used and...

Hi I don't have a keg or a co2 tank, and this time I'd like to dry hop my homebrew, I can use the magnets method, but I think at 20c, the hops will lose a lot of oils before fermentation is complete. Right? I wanna know if it's possible to collect the CO2 during fermentation in a balloon, then...

Trying to use this yeast in an oatmeal stout, because people say it usually finishes sweet, but I don't want the spicy notes, is it clean at lower temps? I have s04 too

First I need to apologize for adding too many threads I really think I need to know things before I try anything new I don't want things to end up in disaster I want to brew a sweet beer Like Scotch ale Found a recipe It says the fg is 1.020 Now my question is why should an ale yeast stop in...