fermentability

Hi all, I love all the info and different ideas on this whole forum. Very helpful, and enlightening. I’ve been thinking about doing a seltzer. Quick question… If I was to cold crash before the seltzer was done fermenting, would it leave some residual sweetness in it? ie: target FG is 0.997...

So I tossed a Belgian trippel into the fermenter last week SG 1.089, I have a rims system and did 50min at 145F and 10 min at 158F, trying to get it reasonably dry. Yesterday almost all airlock activity ceased, and I took a sample, at 1.025, so about 70%. (All taken with same hydrometer) I’m...

We all know those topics that pop up time and time again on any home brewing forum. One of those topics is under-attenuation. Why didn't my beer attenuate? someone asks, followed by a string of replies asking how much crystal malt was used, after which ensues the explanation that the addition of...

Hi everyone, I'm experimenting with alpha amylase to increase the fermentability of malt extracts by breaking down some of the complex sugars and other hard-to-ferment components. So far I've managed to get a DME that otherwise won't go below 1.014 all the way down to 1.006 over the course of...