Search results

So, for anyone stumbling upon this thread, that stuff at the top of the bottle is likely either trub or yeast. None of it ever grew after it appeared and the beer tastes great. Not everything floating in your beer represents an infection!

No no no, it will be just fine. Let it do it's thing.

Okay, here's the catch to the bottle cap idea: I bottled a few Grolsch bottles and they have the same things in them. So that leaves the priming bucket and racking equipment, if it is an infection...

Okay, gave the photos another shot. Here are two close-ups of one of the bottles.

About a week after bottling a tripel, I have begun noticing small (2-4mm wide, generally roundish, white; not present in the secondary) chunks of material floating on the surface of each bottle (there might be 5-12 of them in each bottle). They are not stuck to the sides of the bottles nor...

Thanks, this really helps.

Thanks for the info!

Right, so I'm wondering about Malt + simple sugar, not Malt vs simple sugar. I just wonder if the addition of a little bit of sugar might help prepare the yeast better.

So I'm going to make a yeast starter for a Tripel and have read alot about preparing the yeast with appropriate sugars for the wort it will be pitched into. What I have read only describes using DME for the starter wort. Would it make sense to add some amount of candi sugar to the the starter...

Thanks. So, with extract, is there any reason to add it so early in the boil at all?

On one of the northern brewer review pages, I read that one way to get the SRM lighter in a belgian kit is to add the extract at about 15 minutes, rather than up front at 60 minutes. Has anyone tried this? Any thoughts?

I"m sure some homebrew supply shop has the specs on the opening sizes for their "fine" nylon mesh bags somewhere.

How about using a stainless steel wire mesh basket that just snugly fits inside a kettle, rather than a cloth bag? Could it work? http://www.hillsidewirecloth.com/custspecsb.php

Anyone else notice that the Nottingham yeast doesn't require aerated wort? Really? http://www.danstaryeast.com/sites/default/files/nottingham_datasheet.pdf

One more question-- so would the advice about not using a secondary be the same whether I use a carboy or bucket for my primary fermentation?

Thanks for such quick responses!

So going over the mechanics/chemistry/biology of all of these fermentation and conditioning processes, I've begun to wonder-- why do a secondary conditioning at all? Why not just bottle and allow the conditioning to happen there in each bottle? Is the conditioning that happens there different...

Has anyone had any luck (or otherwise) bottling with sparkling grape juice or sparkling cider bottles? Will they work?

I'm brand-new to this and diving into a Kolsch.