Search results

Mine usually do, although I use a "swamp cooler" sometimes (fv in some sort of tub of water). If you really want it clear you can do the same but add some frozen plastic bottles of water for a couple of days. Definitely doable without a fridge.

I reuse my cider yeast just as you've described here with much success. I use a bit of stevia if I want some sweetness. Sometimes I just siphon off one lot of cider and chuck in juice for the next batch straight onto the yeast cake. Works great.

I destroyed a blender doing it this way. I order mine precrushed now and it lasts at least a couple of months.

Full fat. I've found both work but have had more success with full fat. It could all be in my head though.

Do it. Bench cappers are the bomb. Totally worth the initial outlay.

Sounds good. Will be better with a bit of age. Better get the next batch on then. 😝

Yes you'll get the sort of esters you'd expect from something like a wheat beer. The beeri used it on was fairly low abv so it might be more Belgian flavoured at higher alcohol levels. Mine was a little too strong on the esters for my tastes but I did ferment at the upper limit of it's...

Yes. Yeast selection in combination with fermentation temperature, temp stability and pitching rates affect the production of esters, fusel alcohols, dyacetal etc. Some yeasts have a clean profile leaving just the flavour of the honey and fruit. Others produce fruity or floral esters which may...

Looks good. I love a bit of mead. My only question is regarding your yeast choice. If you look up "Bray's one month mead" he's done a bunch of research on how to get the best mead without having to age it for six months plus. He generally uses ale yeasts and has a specific nutrient schedule...

Overpitching is fine. Much better than going the other way as your yeast won't be stressed. Enjoy the wait! It's worth it.

Have been using brewers friend for a few years but have now changed to brew toad. I use them to calculate quantities for recipes but mostly just have a big note book that every brew gets a page in and I can keep track of what I want to very easily there.

Yes for me. Noticeable jump in perceived flavour got me on beers I've dry hopped, moreso than a perceived aroma.

I personally use just a refractometer as I only do 5-10 L batches so a couple of drops for a sample is very helpful. Aside from a standard hydrometer there are also finishing hydrometers which are designed to just read final gravity accurately.

Are you making beer? Wine? Mead? Big batches? Small batches? A little more info and someone will be able to help you out. 👍

Aside from the interesting tasting wheel posted, there's a number of interesting tasting sheets online for beer tasting. Very useful to help develop an understanding of what flavours define the beer your drinking.

Doesn't sound a lot of hops, but (as has been mentioned) hefeweizen style usually has fairly low fg and high carbonation to make up for it. Let us know how yours turns out.

I'm in a very similar situation to you. I started by brewing 5 L batches and have now found my sweet spot at 10 L. It allows me to brew often and very varied brews. I've got a 15 L pot which is just big enough and brew outside on the barbeque side burner (may be an Aussie thing, sorry). A big...

I use one for og and fg as I only do small batches so talking a hydrometer sample doesn't suit. Calculating fg I just use the brewer's friend refractometer calculator which is very easy to use. You only need a drop out two to take a reading which is great.

If I had the money I'd sooner spend it on a brew fridge, bigger pots, ingredients etc. Money will always be a factor in the enjoyment for me, I guess.

32 years here. Been at it only a couple of years.