Hi there,
I always fly sparge my all grain brew. Today I noticed something odd though.
I spent 25 minutes recirculating the wort until I felt satisfied that it was 100% free from grain and then began fly sparging and transferring into my copper. All good so far.
About halfway through...
Right, I have solved the problem and have now reached desired gravity. Here is what I did:
First I assessed the viability of the yeast. I filled a container with a litre of warm (20°C) water and then mixed in two tablespoons of granulated cane sugar. I then skimmed some yeast from the top of...
I am fermenting a new beer with champagne yeast. My starting gravity was 1.040 and I am aiming to finish at 1.013 but it has been stuck at 1.020 for 4 days now. I have tried adding extra yeast but still no change in the gravity.
I think the problem is the initial mash temp was 68-70 deg C (I...
Hi,
I was just wondering if it was possible/feasible to start with distilled water or deionised water, and build your own water with your own desired mineral ion content?
I have very bad brewing water in my area and instead of trying to balance out the ion levels in the water I have, I...
Hi,
I have been experimenting with adding fruit at the end of the boil but I often get a haze, which I assume is a Pectin haze as I have no problems with clarity in my other beers.
I know that Pectinase can be used to reduce this but I am uncertain when to add it. Some things I have read...
Hi,
I'm thinking about using zest in a wheat beer.
Are there any potential issues with the zest infecting the beer, or causing any long term stability issues? If so, how do I get around this?
I was planning on cleaning the fruit by dunking it in a 1% peracetic acid prior to zesting, will...