Search results

I have some carbonated Weizen in a keg which I racked this morning. Fermentation totalled 16 days. The first 7 days I used an airlock. For the remaining 9 days the FV was connected to 5 psi of CO2. Is there a way to know how much carbonation already exists in the beer? I would like to complete...

Question about yeast rehydration. Let’s say a pack needs to be rehydrated in 200 ml of water. So if I am rehydrating two packs then I can double the water to 400 ml, rightt?

It's in their book "Brewing Classic Styles". Yes, I suppose I should be OK.

When a fermentation temperature is stated, would that be room temperature or wort temperature? How much leeway can I have? My first brew will be a Hefeweizen. The optimum fermentation temperature is 17°C/62°F (Palmer/Zainasheff). My FermZilla will be in a room in the range of 20-22C°C/68-72°F...

Thanks, then worry I shall not.

The FermZilla manual has a warning saying not to use Sodium Metabisulphite (i.e.: Campden Tablets) in the FermZilla. As the Campden tablets are used prior to mashing, I suppose that by the time the wort gets to the FermZilla, no sodium metabisulphite is left. So I should not worry. Correct?

Hop Suisse Nothing to do with hopheads, “Hop Suisse” simply means Go Switzerland (Hopp Schwiiz in Swiss German). Based in Geneva, I’m starting all grain, all electric, pressure fermentation and bottling. My choices are based on lack of space as I will be brewing from the laundry room. I have...