Search results

Has anyone tried using the champagne method for removing the sediment from their beer? I'm referring to storing the bottles pointing at an angle (head down) and turning a quarter once a day. After some time the sediment will be at the cap. They then freeze the top of the bottle (where the...

I have a cider (kit) sitting in a pressure barrel. It's been there for 2.5 months now. I've had the odd glass along the way, but I'm trying my hardest to leave it alone. The thing I've noticed is that it's quite sour. This might just be the apples, but I'm concerned it might be infected. Can I...

When making a brew, we're encourage to aerate the wort prior to pitching the yeast. However, it's anaerobic respiration that we actually want to make alcohol - aerobic respiration in yeast creates water, oxygen and carbon dioxide (plus more energy than anaerobic respiration). So, is the reason...

I've heard this term used a lot, but is it real, and if so what causes it? Is it imperfect brewing technique (and therefore just a cover-all term for any manner of off-flavours), is it due to the yeast strains available to homebrewers, is it quality and freshness of ingredients (therefore kits...

About 3 years ago when I was a student, I thought it was a great idea to purchase two kits that had lost their labels. I never used them and three years on I've started brewing again. I've made two brews since and the one that's ready is terrible :cry: . I figure one of these mystery brews...

I was wondering what everyone's experience of finings is. Are they worth using? How are they used and what do they do (how do they affect secondary fermentation, for instance)? To add a little complication, I'm looking for something vegetarian and wondered if there were any good ones out...

I'm back to brewing after a few years-I was a beginner then and still am. Looking forward to learning a lot from this board.