What shall I call my very first cyser, in primary this very morning? I used a recipe that took a gold in last year’s AHA competition which sounded particularly appealing – 18 lbs of pretty solid buckwheat honey, lots of apple juice, raisins, oak chips soaked in Jack Daniels The [...]
Proper yeast nutrition means your brew ferments faster and cleaner, leaving fewer off-flavors that have to age out. We’ll call that a good thing. Yeast is a pretty complex little organism, though, with a lot of nutrient requirements that change from life phase to life phase. So how do we, [...]
This is Ed Westemeier’s article from Zymurgy magazine, Summer 1995 issue. A very valuable piece for those who bottle every single batch. A Bottler’s Guide to Kegging Oak beer barrels!