I started a melomel batch two weeks ago. Below are a list of batch details: 5 gallon batch frozen blueberries (roughly 4-5lbs per gallon) 18.5 lbs of honey (raw, unpasteurized honey from my fathers farm) 10 grams of Red Star Cote De Blanc yeast pitched with 12.5 grams of Go-ferm Staggered yeast nutrient addition (fermaid O) 0 hours : 10.9 grams 24 hours : 10.9 grams 48 hours : 10.9 grams 1/3 sugar break (roughly 96 hours) : 10.9 grams …

Hi this is my first batch of cider from pressed apples. 28 days in, and it’s cloudy, still tastes a bit sweet, 1.020 on hydrometer, put in some pectinase enzymes, and still a bit cloudy. What should I do next? Temp is 68 F. Any info appreciated.

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 picked my grapes, but I don't have any yeast yet. How long can I leave them before crushing them and starting the fermentation for white wine.

I processed 100lbs apples for pie filling, apple butter, whole chunks with cinnamon, etc. I have a lot more in the freezer, but they were doused with lemon juice to keep them from browning until the cooking starts. Are these lemon juice doused apples good for cider making? Or should I just pick more?

I have similar recipes fpr elderflower and elderberry wine, using six kilos of sugar to 23 litres of water. both have the same additives, yeast, acid mix and nutrient but the elderberry is ready to kill at about 3 weeks but the elderberry takes about six weeks. Both are the same temperature, I use about 2 ounces of dried flowers and 500g of dried berries.

How should I proceed to make a good malt vinegar. In particular I would like some recipe to know what grains (or extract) I need to use, to have a really good vinegar, not just something that is sour, since it can be bought for less than a dollar at the supermarket :)

Does any one have suggestions on podcasts about homebrewing? Preferably a short excerpt about what topics they bring up. Thank you.

I just moved my wine from the primary fermentation bucket to a carboy with an auto siphon. I had some trouble with the auto siphon. It worked fine when I tested it out with water. But when I used it with the wine it kept needing to be re-pumped to keep it going and there was lots of little bubble production which seemed to stop the siphon action. This happened more and more near the end of the process. It …

I recently fell in love with Green Flash's Double stout. I noticed their bottles feel significantly heavier than all my other bottles, and in looking online found this press release. I know many of the 750 ml bottles I've purchased feel more substantial as well, and Maredsous 8 I seem to recall being heavier (and smaller), but is there reason to choose specific bottles for specific brews, ignoring the presentation aspect? I expect that higher pressure would only be related …

I am about to set about my first pressure fermented lager, and will be using a Fermzilla V3. This has a large valve at the base of the conical pressure vessel leading into a small jar that can be shut off and removed. When initially filling and starting the fermentation should I have this valve open or shut? (i.e. should the bottom chamber be full and open during fermentation)

Been brewing for some years now and never had a batch go bad. But after I bottled my last brew there was a black layer on the side of the brew bucket(see picture). This layer was below the surface line of the brew when it was fermenting. It seems like there is some at the bottom of the brew bucket to. We didn't see anything while bottling, only an hour after when we had time to clean did we notice …

My friend gave me some fresh hops from his plants he harvested this past weekend. They are currently drying. The only problem is that he mixed three varieties in one bag. He wrote onto the bag it mighht make a good pilsner. He said it was roughly 40% cascade 40% Willamette and 20% East Kent golds. Ive been brewing about 4 years and have never made a pilsner with anything but saaz. I brew 5G batches. I would think they …

I have read a lot of the "normal sugar" vs "brewing sugar" questions, and I think I'm there with an answer but I wanted to just get it verified as I'm new to this. I have a beer kit, with 3kg of malt. It says to then add an additional 1kg of brewing sugar to take the abv from 5.5% to 7%, this is optional. My questions are: I'm happy with around the 6% mark, so can I just add …

I made some apple cider with WLP648 brettanomyces. I'd like to try this yeast in some other experiments. Can I reuse brett like any other yeast? Can I pitch the lees/dregs into a new batch or can I wash the yeast and keep it in a jar in the fridge?

I've just gone to rack & bottle a witbier that has been in primary for about 5 weeks and noticed this white gunk floating on top of the beer. It doesn't look too healthy, what is it? Is it safe? I'm hoping it's just some undisolved dry wheat extract or dry krausen. EDIT: After bottling / kegging the brew tasted & smelt fine - great in fact.

So question: I have movers taking my stuff 1200+ miles, about a week of travel. I have two corneys with finished beer in them. One is almost done and I'll empty in time. The other is 99% full. I hear transport trucks get very hot. If I let the beer come to room temp and purge to keep the pressure low, I should hopefully be ok right? I'd hate to have to throw a party and to finish a whole …

The specification only says "pliable polymer", but exactly what is it made of? To be more specific I would like to know what temperature it can handle? Is it food grade? If it's food grade, to which temperature is it food grade? Ie can I run boiling hot water through the water path? And then use the water afterwards?

I am planning out a Saison and trying to hit the traditional guideline numbers.... I need to get the East Final Gravity down below 1.008 - I am currently way too high. The changes I keep thinking to make aren't changing things how I was hoping and was hoping for advice to get the correct adjustment. Was going to use Wyeast #3724 Belgian Saison. Currently have a 1.061 Est OG and 1.015 Est FG. Grain Bill is currently: 6 lb. …

I recently started brewing Kombucha and one thing I noted is how they tell you it's required to do open vessel fermentation. The main reason why I am asking is because I wanted to ferment it under pressure in a keg, but based on what I can read - that's not advised as it can kill the scoby. So what's the difference why beer can be fermented under pressure and Kombucha can't?