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votes
5 answers

Can I use wine yeast to ferment beer?

Can I use wine yeast to ferment a beer? What sort of problems might I encounter that are unique to wine yeast trying to ferment malt sugars? What sort of flavor differences might I encounter?
baka
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12
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Adding Pectin Enzyme To Cider After Fermentation Is Complete?

I've got a cider made from fresh pressed cider that's been in the fermenter about a month. It was augmented with some Crystal 60L and a few other ingredients and is sitting on French oak cubes. While I believe the flavor is coming along nicely, but…
J Wynia
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Cork in red wine starting to push itself out. Is it still safe to drink?

A friend gave us a bottle of homemade red wine a year ago. (They're Italian and they make wine every year). It's been sitting in our dining room, stored on its side. We started to notice that the cork was starting to push itself out. We uncorked…
milesmeow
12
votes
3 answers

Consequences of contamination in a beer?

Everyone learns during their first brewing experience that you have to carefully sanitize anything that touches your wort after the boil to avoid infection. What happens when wort gets contaminated? How do you identify a contamination, and what can…
Bryan
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4 answers

What factors can lead to a higher attenuation?

I recently brewed a Malt Extract beer with WLP060. The "Attenuation" range on the White Labs site says it should be in the range of 72-80%. I had an OG of 1.0575, and an FG of 1.0096. By my calculations the attenuation was 83%…
JasonStoltz
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6 answers

How long do sanitized bottles keep?

If you sanitize a bunch of bottles and store them upside down on a tree or in a box (still upside down); how long can you store them like that before you feel the need to resanitize them? Is there a better way to store them to keep them sanitary?
brewchez
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4 answers

Should you rehydrate dry yeast?

I've read conflicting opinions on whether or not to re-hydrate dried yeast. I've had successful fermentation with dried yeast in the past but have not tried re-hydrating. Has anyone had better/worse experience with one way over the other?
Mike
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9 answers

Using a Induction cooktop

I have been brewing in my kitchen using a giant stockpot. My brother (my brewing partner) was thinking about picking up propane top and moving it outside. I think that it would be better to use an induction cooktop instead. He had heard from someone…
Nathan Koop
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5 answers

How can I fill bottles from a keg and maintain pressure

I've been kegging for awhile now, but I still haven't managed to successfully fill bottles from my kegs without losing all pressure. I don't have a counter pressure beer filler or a Blichmann Beer gun, and for the moment I'd rather spend my…
sgwill
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2 answers

Using a keg for secondary fermentation and natural carbonation?

I would like to transfer a beer that has been fermenting for about 3 weeks directly into a Cornelius keg for secondary fermentation AND carbonation. I would like to add priming sugar and naturally carbonate in the keg, not force carbonate it. After…
JMerritt
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5 answers

How do new yeast strains happen?

Rogue and Papazian have their own yeast strains (PacMan and Cry Havoc, respectively). Do you know how they got there? Lots of trial and error? Pitching multiple strains? Let's say I pitch a bunch of different strains into a batch and stumble on…
Rich Armstrong
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1 answer

What is a proper blow-off tube setup?

36 hours ago I brewed a BIG red ale and pitched some kick-ass WLP001. The picture on the left is what I had late last night (24 hr in). Made me a little nervous. And this morning the krausen had nearly reached the stopper. In the pre-work morning…
tbeseda
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2 answers

Whirlfloc versus irish moss - pros and cons?

What are the pros and cons of using irish moss versus whirlfloc tablets for clarifying beer?
JMerritt
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12
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3 answers

Brewing with Saccharomyces boulardii

I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other commercial names). He ask me if there is any chance on…
jards
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6 answers

Glass Carboy vs. Better Bottle

I recently broke my 6.1 gallon glass carboy that I used for primary fermentation. I need to buy a new one, and I'm considering a "Better Bottle" carboy. Its claims include: **Unbreakable and tough **Taste and odor-free **Virtually impermeable to…
bmath
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