Unanswered Questions

10
votes
0answers
132 views

Using spent grains to smoke meat

I've read a couple of questions here regarding uses for spent grain, but I'm curious if anyone has ever used it in a meat smoker.
5
votes
0answers
52 views

How does triticale differ from rye in technique and flavour?

Radical Brewing says that triticale is a useful alternative to rye. Apparently it's a rye-wheat hybrid, and is easier to sparge than rye, while still having a good rye flavour. I'm interested in ...
3
votes
2answers
451 views

Safely adding enzymes (e.g. Beano) to lower final gravity

I've heard a lot of mixed stories about people adding additional enzymes (Beano, GasX, etc) to their beers to drop the final gravity down very (sometimes undesirably) low. I've also hear mixed ideas ...
2
votes
2answers
118 views

How long must water be boiled to remove temporary hardness (bicarbonates)

From Papazian's Joy of Homebrewing: In the US temporary hardness is determined by a measure of bicarbonates [2(HCO3)].The hardness that bicarbonate ions contribute is temporary because it is ...
2
votes
0answers
65 views

What yeast is in White Labs WLP080 Cream Ale Blend?

Has anyone used the Cream Ale blend from WhiteLabs? I used it recently and am surprised at the lack of flocculation. The beer has been in a cold keg for a month and its still fairly cloudy. Was ...
2
votes
1answer
119 views

Fat in malted and unmalted barley

Does malted barley have fat like un-malted barley? If either have fat, why doesn't this cause problems in the beer? What happens with this fat during the brew?
2
votes
0answers
80 views

How to increase quantity of Ginger Beer Plant

I'm looking to increase my quantity of GBP to share with a friend. I've brewed a few batches of ginger beer, but I always end up with the same amount or slightly less GBP than I started with. What ...
2
votes
4answers
1k views

convert pump tap to kegorator tap

I have a "party" pump tap. I want to convert this to use on a DIY kegerator. Can this be done? After taking the tap apart it looks pretty basic: CO2 in one side, beer out the other. I am specifically ...
1
vote
2answers
28 views

How to Calculate Required Priming Wort at Bottling Time?

I would like to understand how to calculate how much priming wort I need to add at the bottling stage to reach a desired carbonation. Desired Carbonation: 6 g/l Extract: 17°P Amount of fermented ...
1
vote
1answer
52 views

What might kill a ginger bug - fact and fiction?

I've been attempting to use a ginger bug to make non-alcoholic ginger beer, but I manage to kill the bug each time, either while it is cultivating or after I add it to the ginger syrup. Overview of ...
1
vote
1answer
52 views

Why does overly acidic wort result in thin mouthfeel?

Various sources (such as this and this) discuss how excessively low wort pH (for example, from dark specialty grains) can result in a thin beer, even when extract brewing. I've been unable to find ...
1
vote
0answers
28 views

stuck fermentation/lowering acidity

I am having trouble getting a batch of wine off the ground. Its a three gallon batch of Lemon wine and fermentation just wont start. My SG is 1.09, temp is stable at 75, acidity is at 3.0 using those ...
1
vote
2answers
53 views

Should the Munich Water Profile be used for Bavarian Hefeweizens?

I'm having trouble searching for the correct water profile to be used for a Bavarian hefeweizen. In the book Designing Great Beers by Ray Daniels, Munich -- or more properly, Bavaria -- ... has ...
1
vote
0answers
38 views

When to stop the whirlpool pump, in an immersion whirlpool chiller?

When is the best time to stop the pump in an immersion whirlpool chiller ? And what about the time to wait the trub settling vs wort temperature ?
1
vote
0answers
41 views

Calibrating PID. Temperature probes PT100 not linear

I am working on my HERMS setup and have a few PIDS and temp sensors to work with. The problem is that the temp sensors show about 5 degrees celsius off when I first set it up. I Raised the water in my ...

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