Lately I've been doing some very large boils -- 7 gallons in a 7.5 gallon kettle. To prevent boilovers, I've been using Fermcap-s. It's great, and I've had no boilover problems, but I have no idea how Fermcap works or what's in it. What is this stuff? Other than preventing boilover and excessive kreusen, does it have any effect on my beer?
I've had a lot of trouble finding a quick and easy answer to this question. Wine makers will add these chemical to wine after fermentation to prevent spoilage, and as an antioxidant. You can also add these two ingredients in mead, cider, wine, and beer to stop fermentation in order to hit a final gravity, or back sweeten. Without the use of a SO2 meter, what is a good approximation of how much potassium metabisulfite/Potassium Sorbate I should add to …
I was browsing forums looking for any new tips to prevent wine from becoming vinegar (My last batch was ruined and want to make sure that does not happen again) and I stumbled cross this mysterious comment The user who posted it is no longer active, and the website will not let me post on this chain. Does anyone know what this mysterious KM is, and if it really completely removes the chance of making vinegar? Thanks im advance!
I consider using erythritol or other sugar alcohols in my "girls' brew". Because girls demanded something really sweet and that's the simplest way to get it. If I add it to the boil, will it count as alcohol against yeast alcohol tolerance? Would it hurt bottle conditioning if I add it at the same time I add priming sugar?
I am making a chocolate + oat stout on the weekend and would like to add some additions (cacao nibs predominantly - toying with adding some rum soaked raisins). I do not however have a suitable secondary fermenter. Will adding these to the primary cause any issues and is there anything else I should consider? Cheers!
I have some extra opti-red from last year that I'd like to use up. Is there a danger if I add too much of it? Should I just toss it? What are the cons of opti-red? Can it make the wine taste more artificial or flabby? https://www.morebeer.com/products/optired.html
I'm reading the opti-red directions and it says to add at "first punchdown". Does that mean right after I add my yeast, 24hours after crushing and sulfating? Or does that mean 24 hours after adding the yeast? If I'm cold-soaking, should I add opti-red at the start of that process?
I'm brewing from an Austin Homebrew extract kit, and it came with some gypsum. I thought gypsum was only for modifying water chemistry, but there seems to be some other schools of thought around. So: What does it affect? When/how should it be added? How much should be added?
I bought a natural vanilla extract (vanilla beans, alcohol, and water) to add to my beer at bottling time. I mixed it along with my carbing sugar and bottled. When I tried the beer for the first time, there was a heavy "medicinal" taste to it. (It didn't come from the base beer because I bottled some without the vanilla and it tastes fine). Is there a way to remove the alcohol from an extract prior adding to beer? Would …
I would like to ferment 2 and 4 Liters of papaya and watermelon (respectively) but am looking for how much potassium sorbate is needed, for each volume, to prevent yeast from multiplying. An equation, for future reference would be nice but an exact answer is welcome as well. Thanks in advance.
Adding hops after fermentation is referred to as dry hopping (duh). But folks also add things like cucumber and hibiscus to the beer after fermentation. What's the proper way to refer to these additions?
Winemakers often add potassium metabisulphite to the finished product for two purposes: To prevent further yeast growth (so that they do not eat the remaining sugars) and as a preservative, to prevent oxidation. Since oxidation is a big concern for brewers, do any homebrewers out there add sulfites to your beers, in order to prevent oxidation and staling? If so, what are the relevant concerns, and has the result been good?
What are the best fruits for brewing fruit beers? Some fruits appear to be classics like cherries raspberries. Some fruits you rarely hear about like kiwi and papya. Which fruits have flavor profiles strong enough to add to beers and which don't?
For my next brew, I'm brewing this Deschutes Chainbreaker White IPA clone recipe using LME as described at the bottom of the page. I'm unfamiliar with the use of lactic acid and dextrose in brewing and I'd like to understand what's going on a little more with these new ingredients. For 5 gallons (18.93 L) 5.25 lb (2.38 kg) | pale LME 2.5 lb (1.13 kg) wheat LME 5 ml | lactic acid 0.75 oz (21 g) | Bravo pellets, …
I have read a number of sources that recommend the use of potassium metabisulphite or potassium-based campden tablets in preference to their sodium-based equivalents (e.g. Jack Keller states that he doesn't recommend the use of sodium metabisulphite here), but I have been unable to find a clear explanation of why this is. And it seems that most American recipes that specifically call for one or the other suggest potassium. But here in the UK, it is by far easier to …
I am brewing an imperial stout this weekend and I am planning to use 8oz of maltodextrin for 5 gallon batch. A friend of mine had a kit last time which had a maltodextrin in it but with no instructions. Also, after googling it I didn't find a clear answer (brewers were using it during differently). I was wondering, when should it be added? In the middle of the boil? Near or after the flame out? Should I just pour …
Recently, I've noticed a slight salty taste in a few beers. It's generally toward the end of the glass, and it's generally when I'm dehydrated. It's happened with Long Trail Ale and Stone Arrogant Bastard, both in the past two weeks. So, I guess this is a multiple choice question: A) The beer actually has salty flavoring, and I don't taste it until the beer is a bit warmer. B) My friends are dicks and threw salt in my beer …
A few questions pertaining to brewing additives: How would you sanitize orange zest, whole nutmegs, and cinnamon sticks for use in a brew? When would you add the aforementioned items to the kettle/brew? Is it safe to presume that it is best to crush the nutmeg, we have whole nutmegs, before adding? Any suggestions on quantity of addition of each of the aforementioned items? Many thanks