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What factors do you use to control the sweetness of your beer? I assume that any difference between the actual attenuation and the limit of attenuation will increase sweetness, as this indicates the presence of residual unfermented sugars. To increase sweetness in this manner, I assume you...

Suppose we have two beers with the same attenuation percentage and the same percentage of fermentable and unfermentable sugars: Beer #1: OG: 1.100 FG: 1.023. Residual Extract: 1.037 Attenuation Percentage: 75% Alcohol by volume: 10.28% Beer #2: OG: 1.050 FG: 1.012. Residual...

In every batch I brew, using very different yeasts in very different batches, I consistently seem to have poor flocculation. By "poor," I mean that the beer will typically secondary for a couple of weeks at 64 F (for an ale) or 45 F (for a lager) and will then sit at near freezing (28 - 30...

On Midwest Supplies' site, they have these instructions for using a 0.5 micron carbonating stone: Using a carbonation stone will cut down the time needed to carbonate the beer to about 1/2 hour. •The beer needs to be cold, between 34 and 40 °F. •Attach the stone so that it is at or near...

I brewed an Eisbock on Monday at 1.089 OG. I had cooled the wort down to 40 F after boiling, with the expectation that the temp would rise about 8 - 10 degrees by the time my secondary whirlpool was finished and the wort had been racked into the fermenter. That is, pitching temp was supposed to...

My last two batches, tasted both during fermentation and after fermentation completed, were totally undrinkable. I had to even spit out the tasting samples, they were so nasty. They tasted like cooked, rotting corn chowder. So my intial thought was that somehow, despite extremely rigorous...