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Apr 12 |
awarded | Yearling |
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Nov 27 |
comment |
Is Pelforth brune an ale or a lager? It's an English style Brown Ale. |
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Jun 2 |
answered | I moved a Kolsch to secondary after 4 days. Should I repitch yeast? |
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Apr 18 |
comment |
Can I make urwagwa? A fairly popular substitute for sorghum is molasses. The main disadvantage is that the flavor isn't quite as good. Also I'd also be careful fermenting anything for only 24 hours. Bottle bombs away! |
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Apr 12 |
awarded | Yearling |
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Mar 30 |
comment |
How to maximize the maple syrup flavor and minimize the cost? My experience with maple syrup: I made a maple porter and added grade B maple syrup right at the end of the boil (basically just enough to dissolve it). The maple syrup took nearly a year in the bottle to really shine. |
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Feb 9 |
comment |
Fruit Beer—Hard Time Finding the Correct Fruit Freezing doesn't kill the microorganisms. However, adding the fruit after the majority of primary fermentation insures that the yeast will "out-compete" any infection. This isn't 100%, since some bacteria will still survive and cause off flavors. One approach is to bring the fruit to 150 degrees and hold it there for at least 10 minutes. Boiling makes the fruit pectin cause haze in your beer and often destroys the flavor and aroma. |
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Dec 22 |
comment |
How to use Tart Cherries I sourced my cherries to a local farm that sells them pre-pitted in 10lb buckets (I believe they come from Michigan as well). I add them just after the boil to make sure they get above 150. After a couple weeks in primary, I scoop out the floaters and rack the beer off of the rest to a secondary. |
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Dec 1 |
awarded | Revival |
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Nov 3 |
comment |
Starter Chill, Decant, Pitch - Why no problem with Temp Shock? I think you're right. I believe the unwritten step is to allow the starter to reach room temperature before pitching. At least, that is what I have done in the past and have yet to see arguments against it. |
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Oct 28 |
revised |
What Can I use to replace 0.2 pounds of Extract in a Recipe? Numbers. |
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Oct 28 |
answered | What Can I use to replace 0.2 pounds of Extract in a Recipe? |
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Oct 20 |
comment |
Starting a wine co-op Unfortunately, this is more business related than homebrewing. You may want to ask your question at the on startups StackExchange site. |
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Sep 29 |
comment |
storing bottles I've learned that if you're friendly with the liquor store staff, they'll let you take an extra empty box home. |
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Sep 28 |
comment |
Day 2 of Primary Fermentation of beer Yes! Close the damn lid and stop worrying! |
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Sep 28 |
answered | Day 2 of Primary Fermentation of beer |
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Sep 16 |
comment |
When should I add a vanilla bean? Mexican vanilla, while delicious, has a very different flavor than Madagascar vanilla, which is what we're used to having in the states. It's crazy cheap in the border states, though. |
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Sep 14 |
comment |
What's the best technique to add rosemary to a beer? Are you referring to wild rosemary, or the regular cooking herb? |
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Sep 13 |
comment |
Splitting whole hops in half Those numbers are for bittering, correct? What about dry hopping, when you don't have a full boil to help break up the hops? |
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Sep 13 |
awarded | Commentator |
