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I know this is an old thread but I'm currently reading up on this. From what I have read, 30% of commercially brewed beer tested that reports to be 0.0% or less than 0.5% are higher, up to 1.5%. So even the pros have a hard time making an "non-alcoholic" beer. Homebrewers looking to make an...

I had the same question, it's been 7 years since he asked, how much yeast for priming after baking? Thanks. :)

Thanks, I'll ferment in the basement instead of the kitchen next time.

Is there an ale yeast that you could ferment at 70 fahrenheit that would produce similar results to WLP833? I tried safale fermentis US-05 but it wasn't a great replacement for 833.

The room is 70 degrees. Too warm?

Yeah, same with different recipes. I'll try the WLP090 you mentioned.

Thanks for all of the good tips. I did put the bung in wet with starsan last week. From now on I'll definitely let it dry and wipe it with alcohol.

Ok thanks, I pulled off the cellophane, tape, sprayed it with starsan, dried it off with a clean paper towel, and taped the bung down.

Thanks. The question was, fix it or leave it?

I believe that originally a porter was a dark beer and a stout was a high AVB beer. But hey, that's just a summation of a few dozen opinions from people that know more than me.

I have 2 glass carboys in day 4 of fermentation. One is bubbling with a blow-off tube like nuts! The other sits quietly unless I put some pressure on the bung and then it bubbles through the blowoff tube. I always place some Starsan soaked cellophane around the bung and then tape it down because...

Thanks for the info. Are they pretty dry? I've been using a 1.35 water/grist ratio.

I read that it caused further breakdown of sugars making them more fermentable.

I don't think I asked that very well. Let me try again. Which might have burnt flavor (20 .lbs of 15L + 1 .lb of 200l) or (25 .lb of 20L)?

With 20 pounds of Munich malt at 15 levibond plus 1 pound of chocolate barley malt at 200 levibond creating a brew with an SRM of 25, would I have more roasted/burnt/biscuit/toasted flavor than using 25 pounds of Munich at a 20 levibond creating the same SRM of 25? In other words, will using a...

I don't like the smell of US-05 but I like the taste. Is there an alternative with the same taste and a different smell?

If I boil for 90 minutes versus 60, will I have thinner, drier beer? What happens with extremes like a 30 minute boil? Sweeter beer? Will a 120 minute boil make thin, dry beer?

I think I'll retire this wing capper and get a table top capper

I do in fact have dents.

A common looking wing capper. LHBS, pop tops Random typical 12 oz empties from brews I've bought.