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  • 0 posts edited
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  • 48 votes cast
Jun
2
awarded  Scholar
Jun
2
accepted Slight green apple taste: barrel vs bottle
Jun
2
comment Slight green apple taste: barrel vs bottle
I think you've nailed it there @Pepi. Marked as answer. I think the latter option of inject first followed by careful fill is going to be my best option. There is, too, always a temptation to drink home brew 'young' (I suffer from classic homebrew impatience), and a little extra conditioning may drop it to levels below threshold. The ale is fairly mild in strength and flavour, so any acetaldehyde present would be noticeable even at low level.
Jun
1
revised Slight green apple taste: barrel vs bottle
added 18 characters in body
Jun
1
comment Slight green apple taste: barrel vs bottle
Thanks for the comment @Pepi I have added an EDIT, I am doubtful that it is oxygen exposure.
Jun
1
revised Slight green apple taste: barrel vs bottle
added 464 characters in body
Jun
1
awarded  Student
Jun
1
awarded  Yearling
May
31
asked Slight green apple taste: barrel vs bottle
Sep
24
awarded  Autobiographer
Jun
6
comment How long to dry hop, then when to bottle and taste?
+1 For a question with three answers surely deserves an up vote.
Jun
6
revised Too much sweetness and banana like aroma/taste
Added link to temperature controller unit.
Jun
6
answered Too much sweetness and banana like aroma/taste
Jun
5
comment Determining beer quantity when FG and weight are known
You had, indeed. You know, I think your point about the dissolved CO2 being part of the weight is worth emphasising. Any and all substances within the beer affect both density and volume, ergo the total weight. One should remember, though, that to mathematically add the densities together is wrong. If one were to have a volume of two substances mixed together, one with a density of say 5.0 and another of say 6.5, the resultant substance has a density somewhere between the two values, not a density of 11.5.
Jun
5
comment Determining beer quantity when FG and weight are known
+1 So much better than my answer!
Jun
5
answered Determining beer quantity when FG and weight are known
Jun
5
comment Is this a bottle bomb waiting to happen?
Good answer +1. I'd agree that this has 'stuck' but I'd put money on the alcohol tolerance of the yeast as the cause of it. According to the spec for S-33 it would seem to be nearing its limits (alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v). Perhaps pitching a starter of yeast with a higher tolerance would kick it in to action. I'd act fairly swiftly; the longer it is left, the higher the chance of it spoiling.
Mar
1
awarded  Yearling
Mar
1
awarded  Yearling
Sep
13
comment Doing my first all grain batch this weekend. What are the key issues for me to follow/watch/do?
I just realised how old this post is! Note to self: Check the question date before answering. Perhaps, I should have asked, 'how'd it go?' ROFLMAO :D