The primary fermentation has completed when the gravity of the beer has stabalized. Using your hydrometer, start checking the gravity of the beer after you no longer see any activity in the airlock for at least 10 minutes. Make sure…
If you keg your beer and need to locate a store that will refill or exchange your CO2 tank, check out the ‘BrewGas’ locator database. I am sure that they would all appreciate your contributions as well.
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I bottle condition my brew, and I accomplish this by adding a measured amount of corn sugar–don’t confuse this with corn syrup–to my beer right before bottling. Until my last batch, I had been purchasing “single serving” priming sugar…
Creating a yeast starter is a simple thing you can do to improve the quality of your homebrew. If you use dry yeast, creating a starter is important. If you use liquid yeast, creating a starter is critical. Creating a…
I have decided that it is time to make my first step into the world of all grain brewing, but it looks like I need to make yet another trip to Lowe’s before my new Mashtun assembly will be ready…
A good yeast culture is critical for proper fermentation of wort into beer. The question of whether or not your yeast is up for the task of brewing beer is answered by observing the yeast in action. Before being pitched…
Happy new year to all of the brewers out there. May this year bring you fine stouts, intense porters, and rejuvinating pale ales. May your brewing be free of stuck runoffs and sticky boilovers, and may your final gravity always…
Merry Christmas to you all!
I guess I need to think about the next brew; I gave almost all of my oatmeal stout away at a Holiday party. It was a BIG hit and that just gave me all sorts of…
Wordpress provides me the list of search terms that have guided users to this site. The other day, it seems that someone was interested in finding out how to “get the particles out of your beer.” I can only guess…
For those of you that use dry yeast, you must rehydrate your yeast before pitching. When dehydrated, the yeast’s cell membrane is highly permeable; it allows just about anything to pass through. If you just toss your dry yeast into…