Recent content by Ian DSouza

Hello all, I am planning to buy some wine yeast (Saccharomyces cerevisiae) from my local Amazon store and prepare an alcoholic ginger ale. I plan to use some grated ginger, one lemon, 1 kg (2.2 lb) of white cane sugar (sucrose) and 5 liters of water. I was wondering if someone could give me...

Regarding the temperature.. During the day, I had the fermenters sitting in front of a table fan. I'm not sure how much that helped though.

I think I may have run into a issue. There is a white residue at the bottom of (each of) my primary fermenters. It's been nearly four days since I put the wort in the fermenter. I did add a tiny pinch of ammonium phosphate and zinc (as yeast nutrient) on the first day. The initially few days saw...

I've almost finished my first (beer) brew day. So, I had minimal ingredients - DME, Fuggles hops, coriander powder and orange zest. I am waiting for the finished product to cool down before I pitch my Belgian Abbey yeast and yeast nutirent (Ammonium phosphate and Zinc). I went lighter on the...

I'm using this recipe and replacing all the grains with dry malt extract. How long would you suggest boiling the DME before fermentation? Also, does it need to be a simmer or a strong boil?

Yeah, the plastic thing is a bit of a paranoia on my part. I have thought about this previously. The main issue for me (and it's complicated) is the space consideration which is why I decided on smaller bottles. I haven't yet thought about the bottling aspect. I don't know how I'm going to fizz...

I have a 750ml glass bottle of rum. I'm planning on buying some cheap rum over the weekends to accrue more bottles. Possibly some jam jars as well. I initially thought of using 2 liter coke bottles. After speaking with a friend, I decided against plastic bottles because the fermentation lowers...

I was thinking of getting a dry Belgian yeast. How many grams would go in a liter of the beer? I looked up a few recipes like this one https://www.brewersfriend.com/homebrew/recipe/view/635880/la-fin-du-monde-clone but they just say 1 'quantity' for a 5 gallon batch - I think they are referring...

Thanks for all those pointers. I'm not in the state of Gujarat. The local beers here are run-of-the-mill lagers and have glycerin added as a preservative. The glycerin gives an off-taste. There is a way to remove it but it ends up diluting the beer a tiny bit with water.

It's going to be a glass bottle that has a cap I can screw on. I've tried brewing ginger ale in it and it turned out alright. I will try the swamp cooler thing. I am aware that there are some Belgian yeast strains (including the one used by Unibroue themselves) that have high alcohol tolerance...

Unfortunately, no. One of the websites that sells belgain abbey yeast says that its fermentation temperature is 15C to 28C. The atmospheric temperature is 30C at the moment but I suspect the room temperature might be slightly cooler.

Thanks. This may be a noob question but how much of the flavor profile of the beer comes from the particular yeast that is chosen. I know this may be hard to quantify.

I'm fairly sure that La fin du Monde has coriander in it: https://www.homebrewtalk.com/forum/threads/la-fin-du-monde-clone.83335/. May be other homebrewers could pitch in here. There are may about five websites that sell brew ingredients here. Not a lot of choice. Shipping from overseas might...

I checked some local websites for those yeasts but they don't quite have them. There is one website that supposedly sells WLP550 and WLP575 (both have an alcohol tolerance of 8-12%) in bulk quantities for microbreweries. I wrote to them asking if they could sell in homebrew sized proportions.

I wanted to brew my first beer soon. I was thinking of the following ingredients. I was wondering if I could seek some help selecting the right ingredients. Where I'm at, I am somewhat limited in the choice of ingredients. 1) Dry malt extract 2) Red Wine yeast or Dry wine yeast: I plan to brew...