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14h
comment Why drip water through mash while sparging (fly/continuous) instead of batch sparging?
Batch sparging is more time efficient. Fly sparking has to be done slowly to avoid channelling in the grain bed. Batch sparging can be done as quickly as practicable.
14h
comment Filtering recommendations (other than 'don't')?
Are you sure that filtering the beer will remove purine? A quick Google search shows that beer is on the "avoid" list for gout, and they must mean commercial beer. Almost all commercial beer is filtered within a micron of its life. So if filtered beer is to be avoided, what will you gain by filtering yours?
Apr
16
answered Sour beer, lambic, et cetera
Apr
15
comment Bottling Blended Sours
@Pietro, That's what I'd speculate, but I don't brew sour beers so have no first-hand experience.
Apr
13
asked How should I brew with lemongrass?
Apr
10
comment Relation of CO2/alcohol/yeasts in Ginger Beer
This is interesting. Do you have any references to the Crabtree effect, especially regarding difference between beer yeast and bread yeasts?
Apr
9
comment Bottling Blended Sours
Are you asking about blending a sour beer with a non-sour beer and bottling immediately?
Apr
7
answered What hop should I use to get Fuller's IPA hop taste and aroma?
Mar
31
comment What's a good extract ale recipe that approximates the big-brewery/BMC-style beers?
Consider using a liquid culture of California Common yeast (WY2112, WLP810), to get some lager characteristics fermenting at ale temperatures.
Mar
30
comment Can I add adjuncts to beer kits?
The kit you linked is already hopped. Presumably, no boiling is required so you'd have a hard time introducing the dandelions. You'd be better off starting with unhopped extract, and building a recipe on that.
Mar
28
comment Making Sweet Mead this weekend
The attenuation of my meads has always been dictated by nutrition levels, not alcohol content. This suits me fine, as I like my mead to slightly sweet and not too strong. But if your intention is to reach the alcohol tolerance of your yeast, it's a good idea to add nutrient periodically during fermentation.
Mar
25
reviewed Approve suggested edit on How do I make grape wine at 60%ABV, that tastes good?
Mar
24
revised How do I make grape wine at 60%ABV, that tastes good?
fix English usage in title
Mar
22
answered Economics behind homebrewing?
Mar
19
revised A recipe for a White IPA calls for dextrose and lactic acid. What are they used for?
added 3 characters in body
Mar
13
comment How long to refrigerate yeast starter before pitching into wort?
@DennyConn, I did a quick bit of research, and it turns out you're right -- I'd been misinformed. I've edited my answer accordingly.
Mar
13
revised How long to refrigerate yeast starter before pitching into wort?
Remove incorrect advice.
Mar
13
comment How long to refrigerate yeast starter before pitching into wort?
Are you worried about skunking from sunlight? Skunking is caused by the interaction of hops and sunlight. IMO, people worry to much about it, as I take little care to avoid sunlight and have never made a skunked beer. Or perhaps I'm just less sensitive to that particular flavour. Anyway. if you don't add any hops to your starter, you don't need to worry about skunking. Or if you do add hops, you could always wrap the starter vessel with aluminum foil.
Mar
13
answered How long to refrigerate yeast starter before pitching into wort?
Mar
13
revised How long to refrigerate yeast starter before pitching into wort?
edited title