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Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
You should include some of the citations from the article in here.
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
Even if you were a scientist, you should at least link to some evidence for this, as the poster asks specifically for "specific independent research or information online".
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
I realize you have a high reputation are a well-known homebrewer, but how do you know this to be true? Unless you can show that it's been lab-tested, it's at least rational to think that if you add some carrageenan to your beer you might then consume that carrageenan later if you don't filter it out. I understand how it works and that in theory it settles out, but it seems possible that 100% does not settle out - i.e. some of it is consumed, and no one knows how safe it is, esp. for people with IBS or other GI issues.
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
This is a controversial issue, so I'd be wary of any advice you get on here or anywhere else, unless it cites studies, and even then I'd be wary. It's like asking if it's safe to use a plastic cooler as a mash tun. No one really knows if it's safe but tens of thousands of people do it. If you are worried about it, just leave it out. It's a purely aesthetic thing and there are other ways of clarifying beer.
Feb
21
comment So I want to make a summer shandy, can I just put fruit in the second fermentation stage instead of juice?
A shandy is really lemon soda mixed with beer (like 7up or Sprite). They call lemon soda lemonade in the UK, where the drink drink comes from. In the US lemonade is something different, in particular it's not carbonated. If you add it during fermentation you're not making shandy, you're making something else.
Feb
15
comment What are the most and least competitive categories in BJCP sanctioned competitions?
I changed the question. It's not really subjective anymore, numbers/statistics should answer it. You could add facts or expert opinions about why this is the case, but that is not necessary to answer the question.
Feb
15
revised What are the most and least competitive categories in BJCP sanctioned competitions?
Made it less subjective - it's pretty much a numbers (statistical) question now.
Feb
14
asked What are the most and least competitive categories in BJCP sanctioned competitions?
Feb
12
answered Is it safe to boil my wort outside while it is snowing?
Feb
12
comment Is Wyeast American Ale II a highly flocculant yeast strain?
Cold crashing does not really have to do with how long it should sit. You cold crash when it's done fermenting or it's reached your desired FG. If not cold crashing, you bottle or keg when it's done. Same time. Depends on the beer, but for IPAs 5-7% ABV, two weeks fermenting and two weeks conditioning is generally enough in my experience. Three-four weeks conditioning is often better (so five-six weeks total). The only way you know for sure if fermentation is complete is with gravity readings (e.g. two hydrometer readings 24+ hrs apart and it stays the same). Or if you hit your target FG.
Feb
12
revised Is Wyeast American Ale II a highly flocculant yeast strain?
added 17 characters in body
Feb
12
answered Is Wyeast American Ale II a highly flocculant yeast strain?
Feb
12
comment How do I cut my extract brewing cost?
You can also explore lower ABV styles, which will have less malt in them - milds, bitters, dry irish stout can all be under 4% and still carry a lot of flavor.
Feb
11
comment Stuck fermentation - Should I be concerned?
Beers sometimes don't attenuate all the way for a variety of reasons. It's a common problem. But 51% is very low. I would wait a few more days though, 14 days minimum on an ale like this. You may be able to get it to go a little further warming it up, swirling it around or adding more yeast. Try to control temp. The cause may mean that you can't go any further (bad pH for yeast, a lot of unfermentables in there, etc). homebrew.stackexchange.com/search?q=stuck+fermentation homebrew.stackexchange.com/questions/tagged/attenuation howtobrew.com/section4/chapter21-1.html
Feb
11
revised Stuck fermentation - Should I be concerned?
added 172 characters in body
Feb
11
revised Can I reuse brewing yeast as a nutritional yeast?
formatting
Feb
11
comment Where to buy ingredients and tools for brewing in UK?
You may want to specify the city you're moving to. There are local brick & mortar shops in many cities in the UK.
Feb
10
comment Thoughts on increasing flavor of blueberry wine
midwestsupplies.com/blueberry-extract-4-oz.html
Feb
9
revised Making rice wine
added 9 characters in body
Feb
9
answered Making rice wine