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| bio | website | |
|---|---|---|
| location | Victoria, Canada | |
| age | ||
| visits | member for | 1 year, 10 months |
| seen | 6 hours ago | |
| stats | profile views | 21 |
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2d |
comment |
Why does my beer have a separate water aftertaste? I'm not sure about lack of water salts contributing to a watery flavor. There are plenty of beers traditionally brewed with very soft water. My water is very soft and I add nothing but calcium chloride to lower the mash pH. No ones ever complained that my beers lack flavor or mouthfeel. |
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2d |
comment |
Why does my beer have a separate water aftertaste? You bottled too soon. I'm oversimplifying here, but a beer starting at 1.045 should finish around 1.010. The kit should have told you the expected final gravity. The beer should also be stable, i.e. the gravity remaining unchanged over three days, before bottling. This is almost certainly the reason for the over carbonation. |
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Jun 15 |
comment |
Why does my beer have a separate water aftertaste? Do you know the original and final gravities for the batches? Unless you bottled too soon, it sounds like the second batch was infected, which would account for the over-carbonation and foul taste. |
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Jun 10 |
comment |
Why my homebrewed lager beer bottles explode? Some bottles exploded. The others gushed. I don't think the fault lies in the bottles. Some sort of fermentation took place in the bottles -- either bacterial, due to an infection, or there was an excess of fermentable sugars due to over-priming or incomplete primary fermentation. |
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Jun 10 |
reviewed | Approve suggested edit on Why my homebrewed lager beer bottles explode? |
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Jun 10 |
comment |
How do you add Red Pepper to beer? Yes, I was assuming a 5 gallon batch. Regardless, you'll need to do some experiments to determine how much to use. It depends on the strength of the peppers, the length of infusion and your taste. Add a bit, taste, add some more and repeats until it tastes right. |
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Jun 10 |
comment |
How do you add Red Pepper to beer? Infuse a pint or so of vodka with peppers. Add to beer when bottling. You might consider mixing up some small batches to determine how much of the infusion you want to add. It won't affect the ABV much. |
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Jun 9 |
comment |
Total Volume of Yeast Starter in Regards to Evaporation from Boiling Wort Whoops. Misread a source. @mdma is right. 1 cup DME in 800ml is 1.080. This is why I also use weight, not volume. |
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Jun 9 |
comment |
Yeast Starter Vortex Size Commenting on the EDIT. The yeast consume oxygen to reproduce. That's the reason for the constant aeration provided by the vortex. You can saturate the wort with oxygen at the beginning, but unless you continually add oxygen throughout fermentation, you'll get fewer cells because that initial does of oxygen has been consumed. |
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Jun 9 |
comment |
How do you add Red Pepper to beer? Vodka is very good at extracting the heat and flavour from peppers. A while back I made a bird's eye pepper infused vodka for Bloody Marys. I only used two or three peppers in 26 oz of vodka, but ended up having to dilute it 3 to 1 with plain vodka to make it usable. |
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Jun 9 |
comment |
Total Volume of Yeast Starter in Regards to Evaporation from Boiling Wort Good answer, but the actual gravity is probably lower than 1.080. There's 4oz = (1/4 lb) of DME in a cup. 800ml is around 0.21 gallons. At 45 pppg for DME, we get an SG of (0.25 * 45) / 0.21 = 1.054. |
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Jun 9 |
comment |
Yeast Starter Vortex Size Not an answer, just a guess: wort has a oxygen saturation point, after which no more oxygen can go into solution. It could be that the saturation point is reached quickly with even a small vortex, so a large one is unnecessary. |
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Jun 9 |
answered | Total Volume of Yeast Starter in Regards to Evaporation from Boiling Wort |
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Jun 8 |
revised |
bottles not fermented after 3 weeks of conditioning. Good or bad? Update based on new information regarding OG and FG |
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Jun 8 |
revised |
bottles not fermented after 3 weeks of conditioning. Good or bad? Update based on new information regarding OG and FG |
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Jun 8 |
comment |
bottles not fermented after 3 weeks of conditioning. Good or bad? That's a strong beer! In general, you don't want to harvest yeast from beers of more than 5 or 6% ABV, as the yeast has been stressed by the high alcohol environment. |
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Jun 8 |
comment |
bottles not fermented after 3 weeks of conditioning. Good or bad? What's the starting and ending gravity of the beer? High alcohol beers can prove troublesome when bottle conditioning. |
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Jun 8 |
answered | bottles not fermented after 3 weeks of conditioning. Good or bad? |
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Jun 4 |
comment |
Flowers of Wine (Problem) Looks normal to me. The floaties might be yeast, or bits of fruit being pushed to the top by escaping CO2. |
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Jun 3 |
answered | Non-plastic siphon tube |
