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4

Don't use commercially produced Graham crackers, as these will contain unconvertible starches, oils, fats, preservatives, etc that can wreck your beer. Also, you can never assume that a finished flavor will transfer into a fermented product like that. I was on a quest once to get "graham cracker" flavor into a brown ale, and while I never got the perfect ...


4

Don't worry so much. Put some sanitized foil over the top and wrap with a rubber band. If the beer is chilled to pitching temp before being transferred to the fermenter, air locks are absolutely unnecessary to keep beer from being contaminated.


3

This could be bad for the beer that's in there now. If fermentation vessel doesn't have a good seal the beer could be contaminated. It's not guaranteed to spoil though, it might turn out ok. It is also possible that if you mess with the seal now, you could accidentally introduce contamination that wouldn't have taken hold otherwise. Without knowing more of ...


2

Personally I'd bottle for 2 or 3 weeks. As I like it to develop and carbonate nicely in the bottle. I would usually not leave my brews sitting in the primary so long as it rests on a lot of lees. The yeast it is sitting on will start to break down and can potentially release off flavours. Once I hit my target gravity I try to get the beer/wine into the ...


2

I have never tried it, but if I wanted to I would rather add grains that have that flavour (pilsner malt) as opposed to adding the actual cracker. [Added on request] Here is a document (25Mb) from Weyermann Maltings that shows the flavour charts of their malt as well as the resulting wort.


2

I once made ginger candy. The secret to the spiciness was in heating the ginger, letting it cool and then heating it again. Each heating and cooling cycle added quite a bit more kick to the ginger. I would imagine the same would be true for ginger beer. After the fourth cycle, the ginger was so spicey that I could not eat it!


2

I would add the oak (still wet) and the bourbon it was soaking in to the carboy. The bourbon has probably picked up a lot of oak flavour that you want in your beer.


1

Dry Irish Stout (Guinness) is a dark to black ale with chocolate/cacao flavours and aromas. A Cream Ale is similar to a Budweiser, but brewed with ale yeast instead of lager yeast. Flavour and aroma on a cream ale is low to none. Some brewers (like Kilkenny) call their beer a cream ale because it has a creamy mouthfeel (from the nitro).


1

The longer you heat it, the stronger it is. Don't use the liquid into it's cooled with the ginger in it. Acid and chili pepper or Cayanne help as well, I use cayenne and lime.good luck


1

The calculators are someone's idea of what the style should be. Each brewery will do something different depending on tradition, marketing, and what they think their customers like. You are your only customer. What do you like? High carbonation, or low carbonation? I like low carbonation. I never do more than 2 volumes of CO2. For a 19L batch at room ...


1

I routinely use 150g of sucrose for 18-19 liter batches, and rarely have over carbonation. And then, only if I keep the beer in a warm place for a long time. No exploded bottles yet. That being said, you should give the yeast plenty of time to flocculate before bottling, and don't open them when warm.


1

You might also consider brewing beverages that are ok to brew in warm temperatures, i.e mead. I've had great results with mead at 75°F, using Lalvin wine yeast for white wines, especially Prise de Mousse, the champagne yeast. Plus, you probably have unique honey available to you there.


1

It could be OK, the majority of flavour compounds form in the first three days of primary. You will almost certainly get faster carbonation, and you may get a slightly more ester rich aroma but I think you should be fine. I bottle in summer in the UK around 25C/77F and I get good carbonation and no ill effects. I conduct primary at 17C to 20C in the ...


1

Weyermanns Abbey Malt adds honey flavour and aroma. There are other Honey Malts available, but I have not used them. Add the malt to your mash or do a steep (depending on if your kit is all grain or extract).


1

Acetaldehyde after bottling is a classic sign of oxygen exposure, and is the main reason we wait a week or more before drinking bottled homebrew. Noticeable CO2 shows up in just a few days, but the acetaldehyde (normal byproduct of glycolysis) only gets converted to alcohol later, when there is no more oxygen around. From your procedure, I think you are ...


1

If you are using the Bourbon to sanitize the chips and not looking for much Bourbon flavor, toss only the chips. I don't know if it make much difference if they are wet of dry other than the alcohol will evaporate if you let them dry. If you are trying to replicate beer aged in Bourbon barrels it only makes sense to toss the Bourbon and oak chips into the ...


1

I have a similar Porter which is due to be transferred soon. I've researched online for an answer to this question, and opinions vary greatly. Some say that the whiskey will have dissolved a lot of the tannins, so you shouldn't put it in. Also a lot of those people think it is merely a way of bumping the alcohol by spiking the beer with whiskey (I think ...



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