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http://www.fermentarium.com
Fermentarium serves as one place to collect everything interesting about alcohol, predominantly beer and wine. There are articles about how to start homebrewing or winemaking, advanced topics, industry news, wine and beer reviews, and other articles about beer and wine! Hopefully you will find this site a great place to find homebrewing information, gather new ideas, and share new ideas with other readers.
Is my cider fermenting? Many beer homebrewers panic when first making cider. When you make beer, you see lots of activity in glass carboys. Cider doesn’t do this. Cider does not have the active fermentation you see in beer. If your fer (read full article)
The alcohol burn (alcoholic) Some alcohols taste warm and there are others which taste like jet fuel. The jet fuel beers taste overly alcoholic and burn as they travel down your throat. Other unwanted alcohol flavors include strong unwanted bana (read full article)
Harvesting my Spalt hops Homebrewers who recently started growing their own hops are all asking the same question right now. Are my hops ready to harvest? Here are the signs you need to look for. Paper feel When you feel the hop cone in your han (read full article)
Buttered Popcorn or Butterscotch (diacetyl) Diacetyl is a natural by-product of fermentation. Diacetyl in very low amounts (50 parts per billion) will impart smoothness to the beer. A bit more diacetyl in your beer will taste a bit like butter o (read full article)
Like many other homebrewers, I planted a ton of hops around my house in hopes to ease the hop crisis. The first year, 2007, I planted several hop varieties in planters. These died quicker than fresh yeast poured into boiling wort. The followin (read full article)
It seems as my homebrewing hobby grows, there are more hoses connecting my equipment. When I first started brewing I had one pot. Now my system has become much more complex. I have hoses connecting to my mash tun. I have hoses connecting my br (read full article)
Usually homebrewers know hops are what makes your beer bitter, and provides the beer with antimicrobial properties. Some might know the difference between alpha-acids and beta-acids, but like most, their eye’s glaze over if you go into too m (read full article)
A hydrometer will estimate the amount of sugar in your wort before and after fermentation. Using the difference you can calculate an estimation of how much alcohol is in your beer. I’ve been working the last few days on a new web project for (read full article)
When you’re making a Belgian beer, many recipes list Belgian candi sugar as an ingredient. Belgian candi looks like rock candy and for most purposes it is rock candy. Belgian candi is a common additive for Belgian Tripels and Dubbels. The Be (read full article)
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