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Jun
15
awarded  Notable Question
May
16
awarded  Popular Question
May
8
answered Can I filter my homebrew hard cider with a few coffee filters?
Apr
10
comment How much Gelatin in grams to add post-fermentation?
For what it's worth, boiling gelatin works all the same.
Apr
9
revised Which is better: old yeast from the primary fermentation or reused yeast from primary fermentation?
added 408 characters in body
Apr
9
answered Which is better: old yeast from the primary fermentation or reused yeast from primary fermentation?
Apr
5
awarded  Popular Question
Apr
1
asked How do I calculate a turbid mash schedule?
Jan
23
revised I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
NB and MW wisened up and removed their product from amazon.
Jan
21
awarded  Nice Answer
Nov
30
answered Packing Beer on a Plane
Nov
21
answered First Batch Bottle Exploded
Nov
21
awarded  Popular Question
Nov
2
comment Bottling high gravity FG barley wine
At 1.112, you really do need pure oxygen prior to pitching your yeast, or several doses of oxygen in the first 48-72 hours of fermentation. This is why it finished so high.
Oct
31
comment Bottling high gravity FG barley wine
Luckily, I think the high FG might work to mask some of the fusel alcohols.
Oct
31
comment Bottling high gravity FG barley wine
How did you aerate the wort pre-pitching?
Oct
16
comment Any People with Celiacs Tried Clarity Ferm?
Gotchya, but it's my understanding that in the case of clarify ferm, the end is the same regardless of how it's worded, in that the PPM of gluten is low enough to be safely consumed by someone with Celiacs Disease. Good to hear this seems to be the case without a noticeable loss in flavor.
Oct
16
comment Any People with Celiacs Tried Clarity Ferm?
My understanding is that for something to be labeled "gluten-free" according to the FDA, it has to contain less than 20PPM gluten, which Clarity Ferm claims to successfully do when used in proper portions.
Oct
7
awarded  Notable Question
Oct
2
comment Can I drink this ? Hard cider rack leftovers
I concur with Tobias. Fry up some shallots, garlic, and the whites of leeks. Season with salt and pepper. Pour in your lees to braise the leeks, a couple sprigs of thyme, and a tbsp or two of butter. Reduce the liquid down (15-20 minutes), turning the leeks, then crush up some hazelnuts. Once reduced, pull out the leeks, sprinkle the hazelnuts over with some freshly chopped coriander and you have yourself the best leeks side dish you'll ever taste! Wait... This isn't the cooking stack exchange? Sorry, got ahead of myself... Also, the lees will serve well to deglaze your pans.