A_be_seedy

ABV: alcohol by volume. Assuming you’re European - but as an American, when I visited Germany, I found it was something yinz cared about less, presumably because most beers were 4.5% or 6% if it was heavy. American beer culture is much wilder, with lighter style beers ranging from 4-8% and the heavier as 6-15% sometimes as high as 20. Be careful, lol.

Bottle carbing is a method of carbonating in a bottle

If it’s just apple juice, then you don’t need nutrient. Just yeast and juice.

You’ll have a lower ABV, and you probably won’t be able to bottle carb

Wild response to adding milk or coconut milk to beer in a way that’s been done for hundreds of years to liquor…

Nope! Plenty of head! May have been a slight reduction on the coconut milk one, but it didn’t completely destroy it. The milk clarifieds were some of our most popular

I’ve never tried it with eggs. Both regular milk and coconut milk impart the flavor into the beer though - which is really delightful in a stout.

I was chilling the beer when I was doing it. But I tested coconut milk and milk at room temperature in single pint glasses and in both cases the curds (surprising to me) floated to the top in the hour long tests. Now I’m forgetting if the curds sunk to the bottom with the trub or if I had to stop it right before the curds started coming out because they floated.

Cute!