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8

In my experience it can differ between maltsters, but Weyermann offers both PDF and video instructions on opening their bags (the video is pretty awesome), which are fairly applicable to other brands of malt. ~edit~ There's also this video. ~another edit~ My own personal method for this, which I find works pretty much 100% of the time, with any bag: ...


6

"How safe would that beer be?" If it's steam coming from a commercial appliance (presumably a dish-washer or some other such food-grade device) it wouldn't be any less safe than eating off a dish that came through it. What you might see is a small carry-over of that plastic-y scent into your beer from residuals left after draining. Unsafe? No. ...


5

You'll get the best flavor if you use whole, and coarsely crack it before adding.


4

I use bags for all whole hop additions. I use muslin bags that have a very open weave. I also account for the theoretical 10% loss when using a bag by using 10% more hops.


3

Hey experimenting is half the fun of brewing! If you keep good notes on recipes and final product you can really start to understand what works together and produce better and better beer. Without knowing what your grain bill I would say this looks a little aggressive. As a reference, let's say you were shooting for a 1.065 o.g. (6.5% ish) your current hop ...


3

I buy whole coriander and use a mortar and pestle to crack the shells before adding it to the boil. Whole coriander keeps longer and will give a fresher aroma than pre-ground. To grind it at home, a coffee grinder would probably be overkill. You only need to break the shells. If you don't have a mortar and pestle, you can use a meat tenderizing hammer (or ...


3

While I've made vodka-based tinctures of all sorts of spices and herbs for addition to beer, I think the volume needed for fruit would be problematic. While most spices are used in the 1oz/5gl ratio and you can get away with a couple-hundred mL of tincture addition, most fruit additions are closer to 1lb/1gl, where a couple-thousand ml of tincture will ...


2

In first place it's very hard to get a blood-red beer. The beers that are said to be red are actually ruby, copper or reddish brown in color. Just to make it clear because you are probably aware of that. My favorite malt for red color is Roasted Barley (in very small amounts - maximum 2% of your grist). Munich is probably one of the best too, and Vienna ...


2

Boiling 6 gallons on a 3.5 kW induction top works flawlessly.


2

We did some fruit pale ales last year with dehydrated fruit. We have a dehydrator and dried the fruit at 165 to kill off baddies and sealed it up till use. We did pineapple, kiwis, strawberries and chili peppers, non had any infection, even 6 months after. So it's an idea. Also the strawberry tasted amazing!


2

If you're looking to add real fruit to any brew you'll want to do so in secondary to get the most flavor. I've had really good success in taking my fruit of choice and pureeing it in a food processor with little vodka - about 1/4 cup per 2lb of fruit seems a good balance. The vodka will help kill off any additional bugs that may have made it past washing ...


2

I either add aroma hops without a bag like @jards or use cheese cotton cloth. The mesh of cheese cloth is very coarse (large holes) compared to the nylon bags I've seen and should let the wort and the hops get to know each other very well. Even though cheese cloth lets a few hop bits through the cleanup is much easier than leaving the hops free.


2

I always do all my hop additions without bags. Recently I've try dry hop in the serving keg with bags and liked, because otherwise it would clog my line, but on the boil, I don't think it is very useful, since the hop material will be easy left behind with break material on the kettle. If you don't be able to let it behind, it will be nice on the fermenter ...


2

It really depends on the style, how much time you have, your setup and ultimately how clear you want your beer. For lighter colored beers I'll generally use a bag for dry hopping (make sure you sanitize it first.) Nylon straining bags, cheesecloth or even bags designed for paint sprayers work. Bigger beers I'm more likely to just add the hops directly to ...


2

The microbes that are present in the juice (from the skins of the apple and on the press itself) will eventually replicate and start to metabolize the sugars in the juice. If, by "bad", you mean "poisonous or harmful to you", then the answer is that it will not be harmful or bad, except for the harmful effects of alcohol. The acids and alcohol created by ...


1

Looks pretty reasonable, although as Ryan noted, 2 oz. Columbus at 60 minutes will be quite bitter. Personally, I find that boiling Columbus for more than 30 minutes results in a harsh bitterness that lingers far too long on my tongue. (I wake up tasting it the next day.) For that reason, I no longer use Columbus for bittering. I generally stick with Magnum ...


1

Also consider putting in a plastic zip lock or other and using a pastry roller. It's also good for cracking small specialty grains that are too small for the setting on your mill.


1

It is normal for the air lock to slow way down after a couple days. It may bubble only once every few minutes. (And a watched pot never boils!) However, you may also have a bad seal. You can use the soapy water trick - mix a drop of dish soap in a glass of water. Then dab the water around the edge of seal and look for bubbles.


1

You don't mention specifics of sanitation in your description above, but you do mention the "warming" of some of the raw juice to desolve extra sugar. This implies that the rest of your raw juice was not warmed. Was all of the raw juice ever boiled to remove the natural yeast and other fawna from the skins? If not, your medium sherry might be the result ...


1

I personally do not use bags for Leaf hop additions, as the filter on my kettle captures all the pieces of hops. Where as with pellets I find they escape from my kettle and make the beer bitty, so I tend to use them in a tight weave bags. May be split the hops into 2 bags so they have more space to circulate and stir the wort with the bag to get the wort ...


1

I have added fruit directly to my secondary, once after boiling, and once after freezing. Both times worked. From what I've read the tincture method is to disolve the flavor in spirits (similar to making sloe gin http://www.bbc.co.uk/food/recipes/sloegin_7722 ) Do you mean to add spirits to the brew? I would approach this with caution. Too much alcohol ...


1

I didn't tried this on a beer bottle (i might tonight), but generally when i want to peel a sticker off, i just heat the sticker with a hair dryer. Then it just peels off. EDIT: I tried this a few days ago, it did not work.



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