As a brewer with years of experience and a deep passion for the microscopic wonders of fermentation, the question I hear most often is, “How much yeast nutrient should I use per gallon?” For optimal fermentation, use these yeast nutrient recommendations per gallon: beer requires 0.25 to 0.5 grams, cider needs 0.5 to 1 gram…
What is Cyser? Well, Cyser is a type of mead that is created by fermenting honey with apple juice or cider. Its flavour profile is a unique blend of the sweetness of honey and the tartness of apples, resulting in a potent and delightful drink that has been enjoyed for centuries. As an experienced brewer,…
The proofing process is crucial in moonshine production as it determines the alcohol content and overall quality of the final product. Proper proofing ensures a consistent taste and potency. Traditional methods of proofing moonshine include using a hydrometer or a proofing parrot. These tools provide accurate measurements of the alcohol content, allowing the distiller to…
As an experienced brewer, one question I get asked a lot is, “Can you open the lid during fermentation?”. The short answer to this is: No, you shouldn’t open the lid during fermentation if you can avoid it. The further the fermentation has progressed, the worse the effects of opening the lid. In general, it…
In the world of brewing, there are many ingredients and processes that come into play to create the perfect pint. One such ingredient is gypsum, also known as calcium sulfate. But when should you add gypsum to beer? The answer to this question lies in understanding the chemistry of brewing and the role that gypsum…
As a seasoned home brewer, one of the questions I frequently get asked how much gypsum to add to mash when brewing beer? The answer to that isn’t as straightforward as you might think. It depends on several factors, including the type of beer you’re brewing, the water you’re using, and your desired flavor profile.…
As an experienced brewer, I have spent countless hours crafting different types of brews, from beer to wine, and of course, mead. Mead is one of the oldest known alcoholic beverages, created by fermenting honey with water, and occasionally adding fruits, spices, grains, or hops. One question that often comes up from both beginner and…
Apple juice and cider can be affected by a variety of microbes during different stages of their production. I am a microbiologist by education, so this topic is of particular interest to me! These microbes can originate from the apples themselves, the equipment used for processing, the water, or the environment in which the apples…
Histamine sensitivity is a topic that’s garnered quite a bit of attention in recent years. For those of us who love a good brew, this can be particularly challenging. So, what’s a beer enthusiast to do? There are, in fact, some great low histamine beers available. Let’s dive into the specifics. What’s the Deal with…
As a seasoned brewer, I understand the concerns that many novice brewers have regarding the role of water chemistry in brewing. One of the most common questions I receive is, “How much gypsum to add to brewing water?” To answer this question, it is important to understand that the amount of gypsum (calcium sulfate) to…