Sake is a fermented beverage, not distilled. This traditional Japanese alcoholic drink is made by fermenting polished rice, which has been partially milled to remove the outer layer. The fermentation process in sake production is quite unique and different from that of other fermented beverages like beer or wine. In this blog post, we will…
Yes, you can make cider from store-bought apple juice. In fact, this is a great way to try your hand at making cider without having to invest in expensive equipment or going through the process of sourcing, washing, and pressing your own apples. This blog post is aimed at sharing my first-hand experience with making…
When it comes to brewing, it’s hard to beat the satisfaction of working with wild yeast. Not only does it have a certain romantic appeal, but it can also produce some truly unique and flavorful beers. So, where can you find wild yeast for brewing? The answer is simple: it’s all around you! In this…
Fermenting mead with wild yeast is a rewarding and natural process that involves capturing wild yeast from your environment and using it to ferment your honey and water mixture. Mead is a delicious ancient beverage made from honey, water, and yeast. While many homebrewers use commercial yeast strains, it is entirely possible to ferment mead…
As an experienced homebrewer, I’ve always been intrigued by the science behind brewing and the various methods and techniques that can be used to achieve different results. One such technique that has gained popularity in recent years is cold crashing, a process where beer is rapidly chilled to near-freezing temperatures for a short period of…
Yes, you can cold crash while dry hopping, but it requires careful attention to timing and technique to achieve the best results. Cold crashing and dry hopping are two methods used by homebrewers to improve the clarity and flavor of their beer. Some brewers claim that dry hopping cold will enhance the aroma of the…
In this blog post, I will share my personal experiences and knowledge about bottle conditioning after cold crashing. As an experienced home brewer, I have had my fair share of successes and failures when it comes to brewing and conditioning beer. One of the most common questions I get asked is, “Can you bottle condition…
Introduction to Cold Crashing Cold crashing is the process of rapidly cooling down your beer after fermentation has completed. This rapid cooling helps to separate and remove any remaining yeast, proteins, and other particles that are still suspended in your beer. The result of cold crashing is a clearer, more stable beer with a cleaner…
Do they still make Old Milwaukee beer? The simple answer is yes, they still make Old Milwaukee beer. This iconic American beer has been in production since 1849, and it continues to be a popular choice among beer enthusiasts today. In this blog post, we will explore the history of Old Milwaukee beer and what…
The best cold crash temperature for wine, mead, cider, and beer is usually around 32-40°F (0-4°C). This temperature range helps to drop yeast and other particles out of suspension, clarifying the beverage and improving its flavor. Introduction to Cold Crashing Cold crashing is a technique used by homebrewers and professional brewers alike to improve the…