Does Wine Conditioner Stop A Fermentation?

Wine Conditioner Stopping FermentationIs there a wine product that you sell that sweetens the wine in the end and also stops the fermentation process.  I thought it was the wine conditioner, but I don’t see where it says it stops the fermentation process.

Hello Jen,

One of the most difficult things a home winemaker can try to do is stop an active fermentation. It’s not practical, nor can it be done with any guaranteed success. This holds true for wine conditioner, as well.

There are several wine making products you can use that may inhibit or temporarily slow-down a fermentation, such a Campden tablets or sodium metabisulfite, but these wine making products will not normally bring an active fermentation to a full stop. Their primary purpose is to destroy wild molds and bacteria. Their effect on the domesticated wine yeast doing the fermenting is only minor.

The most important thing to understand about a wine making conditioner is that it should not be added to the wine must while it is still fermenting. It is a wine sweetener that should only be added once the fermentation has completed and the wine has had plenty of time to clear. If the wine conditioner is added during the fermentation or while the wine is still cloudy with yeast, all the sugars that are in the wine conditioner could potentially start a renewed fermentation and turn the sugars from the wine conditioner into alcohol.Shop Wine Conditioner

With that being said, the best time to add wine conditioner to a wine is right before you are ready to bottle the wine – add to taste, then bottle.

Wine conditioner does have a wine stabilizer (potassium sorbate) in it that, will help to eliminate the chance of a re-fermenting occurring. It does this by inhibiting the residual yeast cells are still left in the wine from multiplying into a larger colony that can sustain a fermentation.

But again, the stabilizer in the wine conditioner will not stop a fermentation. There are no wine making products you can use that will safely do so. The wine stabilizer in the wine conditioner will only stop a fermentation from re-occurring.

Happy Wine Making,
Ed Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

The Allure of All-Grain Brewing

All-Grain Brewer Holding GrainsMost beginning home brewers start out brewing with malt extract kits. This is simple, not very time consuming, and the results are fairly predictable.

As a home brewer progresses and becomes more accomplished, they then learn how to add some grains to their brewing process in a concoction know as a partial-mash. There are partial-mash ingredient kits for them to choose from as well. This is a little more involved but opens the homebrewer to a larger world of beer styles.

Then comes the ultimate level of homebrewing: ‘all-grain brewing‘. As the name sounds, it is brewing beer with the use of no malt extracts whatsoever. All the sugars for fermentation come from malted barley grains themselves.

The popularity of all-grain brewing has increased by leaps and bounds in the recent past. There are many reasons why this could be for any one individual, but it is my personal belief that it usually has something to do with: accomplishment or learning something; having better control over flavor; or just having the ability to be more creative and adventuresome.

  • Experience: The all-grain brewer gets to experience a brewing process that is much more closely related to the process commercial brewers use. We here at E. C. Kraus know of several home brewers that have gone on to work for commercial breweries.
  • Ultimate control: You may use any malted grain of your choice as this method gives you complete freedom. It lets you have full control over the brewing process, and this is one of the main reasons why this method is gradually becoming the leading choice of people worldwide.
  • Increased creativity:Shop All Grain System For people who love to experiment, all-grain brewing becomes a great experience. Most of us want to create our own homebrew recipes. There are virtually endless combinations of malts and you can try the various combinations with different beer yeast types, temperature, hops etc. to make your own brewing recipe masterpiece. This method will give wings to your imagination and boost your creativity.
  • Fun and adventure: If you want to learn the secrets of brewing, this method gives you a nice opportunity to do so. You get to learn many things from experience. Many individuals brew all-grain to hone their brewing skills. At the same time, it is a fun-filled way that helps you in making good quality beer.

Beyond all these points, the process in itself is quite relaxing and it is an awesome experience to brew all grain. Being able to share a brew with friends, family and neighbors that you can say you made completely from scratch is a great feeling. To get more details on the all-grain brewing process, see “The Basics Of All-Grain Brewing“. It spells out the process a little more clearly.

Happy Brewing,
Ed Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

What Does Bottle Shock Mean In Home Wine Making?

Sampling A Wine With Bottle ShockWhen making white wines with your wine kits they tastes fine right after fermentation, but after a while the wine gets bitter and strong. I notice it most right after I bottle the wine. What do I do to solve this problem?

Name: Richard L.
State: MA
Hello Richard,

Most likely you are dealing with is what’s known as “bottle shock“.  This can be noticed as a flabby diminishing of the wine’s fruitiness and bouquet. The acids can seem out of whack, and in some more dramatic cases the wine can become bitter.

You as the wine making may be asking yourself at this point: “what does bottle shock even mean?” In wine making it’s the result of a reductive process that occurs when too much oxygen is saturated into the wine in too short of period. Wines need to absorb minuscule amounts of oxygen over long periods of time in order to age properly — that’s the purpose of the cork, to allow air to pass very, very slowly — but when wines absorb a too much oxygen in a short period of time, that’s what causes bottle shock.

In wine making bottle shock is something that can happen to any wine right after it has been bottled. As a wine maker I’m sure you can imagine, the process of filling the wine bottle and ramming a cork into its neck will increase the saturation of oxygen into the wine.

Bottle shock can also happen if the wine bottle is excessively agitated, such as traveling by car or whatever. This sloshing causes the cork to breath air more rapidly than intended.Shop Wine Kits

The good news is the effects of bottle shock are temporary. The wine will overcome this condition given time. Just how long the bottle shock does last, depends on the severity of the condition, but usually it is a matter of one or two weeks.

Richard, hopefully your wine will experience improvements when given a little time. If it does, then you will know that bottle shock was the issue. The other possibility is a bacterial or fungal infection. Bacterial is usually more acetic in symptom and fungal more bitter. The way you will be able to tell if this is the issue is by the fact that your wine’s flavor continues getting worse and not slowly recovering.

With all that being said I am fairly confident that we are dealing with bottle shock. Just give it some time, and you should see your wine turn around.

Best Wishes,
Ed Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

3 Homebrews to Serve at Your Holiday Feast

Homebrew Holiday Beer In Front Of FireplaceHomebrewing is without a doubt a culinary activity. Chances are that if you’re a homebrewer, you also enjoy cooking and experimenting in the kitchen. One of my favorite things about homebrewing is translating seasonal flavors from the kitchen into seasonal beer recipes. In the winter, many spices from holiday cooking make it into the brew kettle: ginger, cinnamon, cardamom. Pumpkin and cranberry are classic elements of a holiday meal, and what would the season be without peppermint?

All of these holiday flavors can be incorporated into beer recipes. Below, find three of my favorite holiday beer recipes. Brew each one for a three-course homebrew tasting event!


Cranberry “Lambic”

This beer resembles the wild-fermented lambics of Belgium, often made with fruit. But instead of waiting for years for the wild microbes to develop the characteristic sourness, this recipe uses cranberry juice concentrate in the secondary fermenter! Serve this homebrew as an aperitif or see how it plays along with the cranberry relish! Cranberry Lambic Recipe >>


Pumpkin Porter

This heartier brew can easily accompany some of the heavier dishes at the holiday meal. Canned pumpkin, sweet roasted malts, and variety of holiday spices combine in a wonderfully sweet, roasty, and spicy brew. Be sure to save room for dessert! Pumpkin Porter Recipe >>


Peppermint Stout

And for a final holiday treat, consider this chocolaty-smooth stout recipe recipe featuring notes of peppermint. Feeling adventurous? Try adding a candy cane at the very end of the boil!

OG: 1.057
FG: 1.014
ABV: 5.6%
IBUs: 36
SRM: 34

3 lbs. Dark DME
3 lbs. Dark DME (late addition)
Shop Steam Freak Kits1 lb. Munich malt
0.75 lb. Chocolate wheat malt
0.25 lb. Roasted barley
0.5 oz. Northern Brewer hops at :60
1 oz. Northern Brewer hops at :30
0.5 oz. Northern Brewer hops at :10
5 grams dried peppermint at flame out
1 packet Safale S-04 

Directions: Steep crushed grains in one gallon of water at 150˚F for 30 minutes. Strain wort into brew kettle. Add half the DME and enough water to make 3.5 gallons. Bring wort to a boil and boil for one hour, adding hops according to the schedule above. At the end of the boil, remove kettle from heat, mix in the DME and the peppermint, and chill wort. Transfer wort to a clean, sanitized fermenter and add enough clean, chlorine-free water to make 5.5 gallons. Pitch yeast and ferment at 68˚F.

What are some of your favorite holiday beer recipes? 
David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

Making Wine With Bread Yeast… Not!

Every so often we run across someone who is making wine with bread yeast. Yes, I’m talking about the plain ole’ yeast you pick up in the baking section of your local grocery store. And every time I hear of someone using bread yeast, the question that always screams in my head is, “why?”

There are so many advantages to using wine yeast and so many disadvantages to using bread yeast that I can’t imagine why anyone would want to use it. The only conclusion I can come up with is that there is a strong misunderstanding about what yeast really are and what they do.

Yeast is what turns sugar into alcohol. Yeast cells are living organisms that consume and digest the sugars. As a result, they excrete alcohol and CO2 gas. Along with these two compounds also comes various trace amounts of enzymes, oils, acid, etc. These are the things that give different alcohols their different characters.

The point is all yeast are not the same. How one strain responds to the sugars varies from the next. There are literally thousands of different strains that have been identified or developed as hybrids, all with varying characteristics that make them suitable or not-so-suitable for performing a particular task, whether it be fermenting wine or raising bread.

This brings us back to the bread yeast. Most bread yeast will ferment alcohol up to about 8% with ease, but when trying to produce alcohol beyond this level, the bread yeast begin to struggle, very often stopping around 9% or 10%. This is short of what we’d like to obtain for almost any wine.

Shop Wine YeastAnother reason making wine with bread yeast is not a good idea is that bread yeast do not clear out very readily or settle very firmly, either. They typically will form a low layer of hazy wine in the bottom of the fermenter that will never completely clear out.

Even more importantly, bread yeast produce alcohol that is plagued with a lot of off-flavors. The bread yeast becomes so stressed and has to work so hard that off-flavored enzymes and fatty acids are produced along with the alcohol.

There are several other issues with using bread yeast to make your wine, but these are the big ones: the alcohol, the clearing, and the flavor.

There are many, many different strains of wine yeast. These yeasts are bred over time to produce something of a ‘super’ wine yeast. Each one becoming the ultimate choice for tackling the particular type or style of wine.

Some wine yeast ferment to total dryness better than others. Some have better alcohol tolerance than others. Some put off fruitier aromas than others. Some pack more firmly to the bottom of the fermenter than others. Some wine yeast even have flavor qualities that make them ideal for fermenting one type of fruit over another. The list goes on and on. And it goes without say, they all do it better than bread yeast.

On our website, we have a wine yeast profile charts listed for each line of wine yeast we carry: Red Star, Lalvin and Vintner’s Harvest Wine Yeast. You can view these profile charts from a link on the product page for each of these wine yeasts.

The last thing I’d like to point out is that buying actual wine yeast to make your wine is not expensive. Currently, you can purchase wine yeast for as little as $2.00. I haven’t priced bread yeast recently, but there can’t be that much difference in price. So if you value your time and effort at all go with the wine yeast. Don’t try making your wine with bread yeast.
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

Reusing Beer Bottles For Homebrewing

Bottled BeerMany homebrewers like to save money. Who doesn’t? One of the first opportunities for saving a few bucks while homebrewing is to reuse beer bottles you buy from the store. Sure, it saves some cash, but it does take a little extra effort. (But at least you get bonus points for being eco-friendly!)

Here’s what you need to do to reuse beer bottles for homebrewing.

  1. Don’t save twist-offs. This type of beer bottle doesn’t work well for re-capping. Only save the pry-off style beer bottles for recycling.
  1. Brown is better. It’s ok to reuse green and clear glass bottles, but brown ones offer the best protection against UV light. (Light can make your beer taste “lightstruck” or “skunky”.)
  1. Love the larger beer bottles. The larger format 22-oz. and 25-oz. bottles are great – fewer bottles to clean and fill. Plus they make great gifts for the holidays!
  1. Covet the flip-top.shop_beer_growlers Euro-style bottles with the flip-top are just cool! Reusing these type of beer bottles for homebrewing are well worth the effort.
  1. Rinse them out first. Residual beer left at the bottom of a beer bottle is an ideal place for mold and other funky creatures to take hold. Save yourself the trouble of scrubbing out the beer bottles by rinsing them out as soon as you’re done with them. Three quick rinses usually gets the job done, but check inside for residual yeast at the bottom just to be sure.
  1. Remove the labels. Plan for this task to take some time. (It’s probably the least favorite part of bottling homebrew, so some homebrewers just leave the labels on.) The best way to remove commercial labels is to soak the bottles in a tub filled with hot water and One Step. In 15-20 minutes, most of the labels – the ones that use a glue adhesive – should slide right off. Others may be more difficult. Make note of the brands whose labels come off easily and those who don’t. Next time you’re looking for a 12-pack, choose accordingly.

With a decent amount of time and elbow-grease, you can soon have a healthy armada of beer bottles!

If you want to avoid some of the work involved in reusing beer bottles for your homebrewing, we carry new beer bottles by the case!

You can also use plastic beer bottles for bottling homebrew. Don’t forget the caps!

Are you reusing beer bottles for your homebrewing operation? How did you get the bottles?
David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

What You Should Know About Sweetening A Wine…

Sugar Syrup For Back Sweetening Homemade WineI have a batch of peach wine and a batch of pear wine in 5 gallon glass jugs ready to bottle.  Both need to be sweetened at bottling time to bring out more of the fruit flavor.  Please explain to this rookie exactly how you back sweeten a homemade wine as you bottle it.  Do you add the sugar/water solutions to each bottle or do you add to the 5 gallon glass jugs, stir, and then bottle??  And, is plain sugar OK to sweeten with?

Thanks, ready to bottle in Missouri…
Hello Missouri,

The first thing that needs to happen before sweetening your homemade wine is to make sure that it has completed its fermentation. This takes more than just a visual inspections. This needs to be verified with a wine hydrometer. The specific gravity reading on the hydrometer should read .998 or less. If it is not, then your wine is not yet ready to be back sweetened.

Essentially, the sugar needs to be added to your wine while it is still in bulk. Adding the sugar per wine bottle is not practical nor is it necessary. It is also important to note that you will also want to have the wine siphoned out of the fermenter and off the sediment before adding the sugar – a process called racking – otherwise unwanted sediment could be stirred up into your homemade wine.

Almost everyone uses plain-ole cane sugar when back sweetening their homemade wine, but what you choose to use is open for experimentation: honey, grape concentrate, corn sugar can all be experimented with to add different subtle flavors to their fruit wines. Just remember that once the sugar is in the wine it won’t be coming back out. The sweetening process is not very forgiving in this respect. For this reason you may want to do a test batch before adding the sweetener to the rest of the wine. Maybe take a gallon of the wine off and back sweeten that first.

shop_potassium_sorbateAnytime you add a sugar to sweeten a homemade wine you will also want to add potassium sorbate to help eliminate the chance of the wine brewing again. And, anytime you bottle a wine you will want to add sodium metabisulfite to help keep the wine from turning color and/or spoiling.

When adding sugar to a homemade wine you will want to pre-dissolve the sugar first. This can easily be done by mixing half and half with water and heat it on the stove until it becomes completely clear. Be sure to stir continuously when heating so that the sugar does not burn on the bottom of the pan. Allow the sugar mixture to cool before adding to the wine.

The article, Making Sweet Wines, may be of some interest to you. It goes through all of in’s and out’s of sweetening homemade wine in more detail, so you might be worth taking a look.

Happy Wine Making,
Ed Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

Recipe Formulation: Brewing Dark Beers

Woman Drinking Dark BeerOne of the biggest challenges of homebrewing is recipe formulation. There are so many different ingredients available to the homebrewer, that it takes a lifetime of brewing to develop a solid understanding of how each one impacts beer flavor, aroma, color, and mouthfeel. That’s why I often recommend that new brewers try clone recipes. You have a good idea of how your homebrew is going to turn out, and you get learn about different brewing ingredients along the way.

But sure enough, coming up with your own beer recipes is one of the reasons people enjoy homebrewing. It’s a sudsy expression of creativity – that just happens to get you buzzed!

One of the more challenging aspects of beer recipe formulation is figuring out how different malts affect a beer. This post will cover some tips and tricks for developing dark beer recipes.


Tips for Brewing Dark Beers

What makes a beer dark? Malt! In the third step of the malting process, a maltster heats the sprouted grain to dry it out and develop some flavor and color. This step is called kilning. Basically, the higher the heat and the longer the kiln, the darker color of the grain. Maltsters can used these variables to make malts that range from pale yellow in color to red, brown, or even black.shop_barley_grains

One thing to be aware of when brewing dark beer is, in general, it only takes a small amount of dark malt to affect beer color. But it’s not just about color – flavor is important too. It’s a balancing act between getting the flavor profile you want as well as the color.

When building a dark beer recipe, start by thinking about flavor. This clearly depends on the beer style, but also on your personal preference. Do you want a bready, almost chewy, sweet malt flavor? In this case the beer recipe might include decent amounts of lightly roasted Munich malts with just a touch of chocolate or Carafa to get the rest of the color. Or would you prefer a dry, bitter, roasty beer? In this case the beer recipe may include mostly regular pale malt with larger amounts of chocolate malt and roasted barley. Caramel malts can contribute complexity to beers, offering flavors of caramel, raisins, nuts, or dates. Think about the balance you want to achieve for your dark beer, then select the malts accordingly. Finally, small adjustments can be made to get the color where you want it.


What about using extract when brewing dark beers?

Dark malt extract works great for beginning homebrewers. It’s an easy way to brew a dark beer without having to figure out the right combination of malts to get the color you want. But a lot of homebrewers will agree that dark malt extract doesn’t give you a lot of flexibility when brewing dark beers. The dark malt extract was made with a specific blend of grains. You’re kind of stuck with the flavor profile you get.shop_liquid_malt_extract

An alternative way to do it is to use light malt extract and then use the darker specialty grains to get the color and flavor just the way you like it. You can certainly brew a stout using light malt extract! Just use 5-15% of the darker specialty grains to get the color and flavor you want. Explore some tried and true beer recipes to get a sense of what malts work well together and in what amounts.

With a little practice, you’ll soon get a feel for different specialty grains and how to go about brewing a delicious dark beer.

What’s your favorite dark beer style?
David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.

How Long Before Wine Yeast Starts Working?

Wine Yeast Held By Home WinemakerI bought your wine making starter kit and am up to the point where you add the wine yeast. I added the yeast about 12 hours ago and nothing has happened yet at all. Is this normal? The reason I ask is because I have made wine before in just a gallon milk jugs and added brewers yeast and instantly it foams. Can you please let me know…

Hello Harley,

The short answer is that you should expect to see activity of some kind within 36 hours, but usually within 24 hours. The fact that you are not seeing your wine working within 12 hours is not all that unusual. Just how long before your wine yeast starts working depends on numerous factors.

In regards to your previous batches, when making wine in a gallon glass carboy or something similar, it is expected that the fermentation will take off sooner. This is because you are using the same amount of yeast in a single gallon that you would be using in the typical five or six gallons of a wine making kit. The higher concentration of yeast cells, means your yeast will start fermenting sooner.

That’s the short answer to your question. The long answer is I don’t think there is a thing wrong with your wine must or wine yeast, but if you are still concerned I can go over some things that may put you more at ease.

  • The #1 reason a wine yeast fails to ferment is temperature.
    The wine must is either too hot or too cold. Temperature plays a major role in how fast or slow a wine yeast starts to ferment. The temperature should be between 70 and 75°F. The further you get from this fermentation temperature, the harder it is for the wine yeast to start fermenting. If you are not sure what temperature your wine must is at, you may want to consider getting a wine thermometer.
  • The #2 reason a wine yeast fails is improper re-hydration.Shop Thermometers
    The direction on most packets of wine yeast will tell you to re-hydrate the yeast in warm water before adding it to the wine must. The directions will specify a certain temperature for specific length of time. Normally, it’s something like 105°F. for 10 minutes. If you followed these direction, exactly, you will not have a problem whatsoever. But, if the temperature was hotter than the directions say, or if you left the wine yeast in the warm water for a longer length time than you were supposed to, you could have killed all or a significant portion of the yeast. If most of the yeast was killed it will take much longer for the fermentation to start. The fermentation may also be slow or sluggish once it does start.

In either of the above cases the solution is simple. Depending on the issue, either get the wine must to the proper temperature, or add another pack of wine yeast. Problem solved!

Just how long before your wine yeast starts working can depend on a number of different factors. The above two are by far the most common we run across, but if neither of these sound right, you may want to take a look at, “Top 10 Reasons For Fermentation Failure” that is listed on our website.

After have said all of this, it’s still only been 12 hours since you added the yeast. The most likely scenario is that it will have already started bubbling by the time you read this. While many fermentation will start before this, taking longer than 12 hours is not all that unusual.

Happy Winemaking,
Ed Kraus
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

Robust Porter Beer Recipe – with Coconut! (Extract w/ Grains)

Robust Porter BeerRobust porter is a subset of porter and as you may imagine, it tends to be stronger and more flavorful than a standard brown porter. Still, it embodies the key aspects of porter: brown to dark brown, showcasing balanced malt flavors and aromas reminiscent of caramel, chocolate, and coffee. Though robust porter beer recipe may have a little more roasted malt than a regular porter, it falls short of being as roasty as a stout.

Based on the just released 2015 BJCP Style Guidelines, one might reclassify a robust porter as an American porter. Unlike English porters, American porters tend to be stronger in alcohol and hop character than their English counterparts. Alcohol content may be as high as 7% ABV, while hop bitterness can range from 25-50 IBUs. In terms of hop flavor and aroma, the American versions tend to exhibit more of both, often using American-grown hops. The hop flavor and aroma can range from fairly subtle to fairly aggressive – the level of hoppiness you want is up to you, but if you intend to enter the beer into competition be sure not to go overboard.

If you want to go to the next level, you can try what Charlotte’s NoDa Brewing Company does to their robust porter beer recipe. Their “Coco Loco” porter, brewed with toasted coconut, won a silver medal at the Great American Beer Festival in the Robust Porter category. Try putting 0.5 lb. toasted coconut in the secondary fermenter for a few days to a week. Use a straining bag and a sanitized shot glass or spoon to weigh the bag down.

Happy brewing!


Robust Porter Beer Recipe – with Coconut!
(5-gallon batch, extract with specialty grains)

OG: 1.055
FG: 1.017
ABV: 5%
IBUs: 40
SRM: 32

6.6 lbs. Briess dark liquid malt extract
0.75 lb. light dry malt extract
0.5 lb. caramel 60L malt
0.25 lb. chocolate malt
Shop Steam Freak Kits0.25 lb. black malt
1.5 oz. Kent Goldings hops at :60
1 oz. Fuggles hops at :20
1 packet Safebrew S-33
corn sugar for priming
.5 lb. Toasted Coconut (in secondary)
bottle caps

Heat 6 gallons of chlorine-free water to 150˚F. Place crushed specialty grains in a muslin grain bag and steep in the water for 30 minutes. Remove grains, allowing wort to drip back into the pot. Mix in malt extracts and bring wort to a boil. Boil for 60 minutes, adding hops according to schedule above. At the end of the boil, chill wort to about 70˚F and transfer to a clean, sanitized fermenter. Pitch yeast and ferment at 68˚F for seven to ten days. Transfer to a secondary fermenter and add the coconut. After a few days to a week, bottle and age at room temperature for 3-4 weeks and enjoy!

Do you have a robust porter beer recipe you’d like to share? Just add it to the comments below…
David Ackley is a writer, brewer, and craft beer marketing consultant. He holds a General Certificate in Brewing from the Institute of Brewing and Distilling and is founder of the Local Beer Blog.