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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?
Jun
8
answered Can FG be higher than OG?
Jun
3
comment Bitter hay finishing taste with very slight burnt rubberyness
You can remove chlorine and chloramine by adding potassium metabisulfite to the brewing water. I use Camden tablets at the rate of 1 tablet per 10 gallons. That might help with the burnt rubber taste.
May
26
awarded  Popular Question
May
20
answered What's wrong with my gravity?
May
18
revised My ingredient quantities seem a bit off
added 1 character in body
May
16
answered Beer gets mixed up when siphoning into container just before bottling
May
10
revised Can I add hops and sugar to fermenting beer?
edited title
May
10
answered Bourbon soaked wood chips in secondary
May
3
answered How to Calculate Priming Sugar while Bottling Lagers?
Apr
30
comment What would happen if you took raw grape juice and covered but did not refrigerate?
Vinegar is made by various bacteria that metabolise alcohol into acetic acid, so to get vinegar you first have to make wine. Spoilage is a possibility. If there are also significant quantities of moulds and bacteria on the grape skins (entirely possible), these will be in competition with the yeast, and the winner will determine if you have wine or rotten juice. Adding wine yeast instead of letting the wild yeasts ferment the juice will be a quicker and more reliable process.
Apr
29
revised What would happen if you took raw grape juice and covered but did not refrigerate?
deleted 1 character in body
Apr
29
answered What would happen if you took raw grape juice and covered but did not refrigerate?
Apr
28
comment Using caster sugar as a barrel primer. Bad idea?
Did you check the ingredients of the caster sugar? Sometimes fine-grained sugars include an anti-caking agent which may affect the flavour and appearance of the beer.
Apr
26
answered Steramine sanitizer in beer, safe to drink?
Apr
26
answered Dabinett Single Variety Cider - Cloudy!