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Aug
12
comment I used too much malt. What should I do? Suggestions how to salvage?
@wesanyer I got the extract potential of 44 pppg from BeerSmith. Your link to Palmer's book says 40-43. I guess it varies from brand to brand?
Aug
11
comment I used too much malt. What should I do? Suggestions how to salvage?
There must be some sort of law: when pointing out someone's math error, you'll inevitably make one yourself. So the three extra pounds of DME add a total of (44*3)=132 points of gravity to one gallon of wort. In five gallons, this gives a total of 132/5=26.4 points.
Aug
11
comment I used too much malt. What should I do? Suggestions how to salvage?
You've made a mistake in your math. DME has a potential of 44 points per pound, per gallon. So the 2 extra pounds add 88 points per gallon, or 17.6 points total for a 5 gallon batch.
Aug
11
answered I used too much malt. What should I do? Suggestions how to salvage?
Aug
6
comment Making a French Cider
According to this source, cider.org.uk/keeving.html, you should rely on the wild yeasts on the apple skins if you're planning on keeving. Cultured yeast is too robust, and would continue to ferment to dryness even with the nutrients removed by keeving.
Aug
3
awarded  Yearling
Jul
30
revised Should I use beer gas to dispense carbonated kegs?
edited tags
Jul
30
revised Should I use beer gas to dispense carbonated kegs?
added 1 character in body
Jul
30
asked Should I use beer gas to dispense carbonated kegs?
Jul
28
comment Sweeting and Bottling a cider/cyser
Campden alone will not stop the yeast from fermenting residual sugar -- it just knocks them back a bit. You need to add potassium sorbate and campden in the correct amounts. You can use Google to find the quantities.
Jul
26
comment Hops to put in a golden ale to give a big hit of hops
Are you interested in adding hop bitterness, or hop aroma? For the first, you need to add hops to the boil. For the second, they can be added at the start of fermentation.
Jul
22
answered Dynamics temperature measurement
Jul
19
comment Should I worry about this smell?
You can also remove chlorine and chloramine by adding a Campden tablet to the brewing water.
Jul
9
comment Stuck or very slow fermentation on Märzen
To be clear, don't add the oxygen now. @mdma's point is that oxygenating the wort before pitching the yeast helps with the yeast's growth (i.e. aerobic) phase.
Jul
9
comment How does cereal mashing not produce off flavors due to above 170F boil temperatures?
Where did you read that grain mashes above 170 F. will produce off flavours? It's a strange statement, as no one would ever mash at that temperature; the amylase enzymes in barley malt would be de-activated at such a high temperature.
Jul
3
comment Using mason jars to bottle in?
I have a friend who, against my firmly worded advice, bottles in mason jars. He uses two lids to avoid this problem. No bottle bombs yet...
Jun
30
comment is it normal for vigorous bubbling in airlock right away?
It would be good to know a bit more about how you made the mead. What sort of yeast did you use? How much? And most importantly, what was the temperature of the must (unfermented wine) when you added the yeast?
Jun
29
comment Pitched dry yeast into 57F wort, underfilled the fermenter with water… have I ruined my batch?
Kölsch yeast is actually an ale yeast, that can ferment at temperatures lower than typical. wyeastlab.com/rw_yeaststrain_detail.cfm?ID=144
Jun
11
revised Extended boil times and their effects/results
Changing wording to reflect intent of qustion
Jun
8
comment Can FG be higher than OG?
That's a strange recipe. Without some sort of enzyme to convert the rice starch to sugar, wouldn't it remain starchy after fermentation?