Search results

Okay so, I have 2 gallos of OG 1.100 barleywine. It has fermented down to 1.042 after 2 weeks. I just racked to secondary. Can I wash the yeast, then repitch to try to get the fermentation going again?to get the last few points off?

As your hop vines grow do you pick off the lower & ground level leaves?

I only have room for 2 varieties of hops to grow. If you were me which 2 would you choose? I live in upstate ny, if that matters. Thanks.

Im wondering if there is a formula to determine how carbonated a beer will be. I used a recipe, made a starter, pitched at proper temp, but feel like it's kinda flat. Can Carb levels be determined early so you can adjust before bottling?

Any suggestions how to easily and inexpensively keep my fermenting beers at proper temp. My basement just isn't warm enough and I don't have the room anywhere else.

Has anyone ever used a juice in place of wort for a yeast starter. I'm doing a cider and was just wondering if it would make any difference.

1- I've never made a cider. 2- I'm not sure i've heard of a peach cider, but it sounds good to me. Anybody got a recipe?