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Jan
5
answered final gravity margin of error
Jan
3
reviewed Reject suggested edit on Flaked Maize Mini/Partial Mash
Jan
3
comment How to raise pH (or lower acidity) of mead
In general, I agree with the "give it more time approach". A couple of points though: 1. malolactic fermentation is accomplished by bacteria, won't increase the alcohol content, and will proceed in a high-alcohol wine. 2. the carbon dioxide will dissipate given time, just as the CO2 produced the yeast fermentation does.
Jan
2
reviewed Reject suggested edit on Flaked Maize Mini/Partial Mash
Jan
2
comment How to raise pH (or lower acidity) of mead
Don't confuse pH and total acidity -- they're not the same. Total acidity (TA) measures the amount of acid in solution. pH measures the acid's strength in solution. Some acids are weaker than others, and contribute less to a low pH.
Jan
2
answered How to raise pH (or lower acidity) of mead
Jan
2
comment How to raise pH (or lower acidity) of mead
Is this a straight mead, or are there ingredients other than honey and water? I ask because I typically find straight meads to be lacking in acid, and so usually add some acidic ingredients like blackberries, or apple juice.
Jan
2
comment Help keeping Black IPA from becoming Imperial Stout
+1 for replacing the roast barley and black patent with debittered black. My experience with black patent has been almost universally negative. 1/2 pound will make your beer taste like a stale ashtray.
Jan
2
reviewed Approve suggested edit on Home-made coffee liqueur
Jan
1
comment Newbie brewer: beer sample tastes strange
The question states US-05 for the yeast. 1.052 to 1.017 is only 67% attenuation, which is low. I agree that fermentation may not be complete.
Jan
1
reviewed Reject suggested edit on Flaked Maize Mini/Partial Mash
Dec
30
reviewed Approve suggested edit on 3 Piece Airlock without Liquid
Dec
30
reviewed Approve suggested edit on Maple wood aging as opposed to maple syrup
Dec
29
reviewed Reject suggested edit on Hop utilization
Dec
28
comment Is there a way to protect beer from freezing in a garage with no electricity
The liquid in the bucket wouldn't freeze, but its temperature would drop low enough for the beer to freeze.
Dec
26
reviewed Reject suggested edit on Adding Vanilla Extract?
Dec
25
reviewed Reject suggested edit on Flaked Maize Mini/Partial Mash
Dec
22
comment Is my hard cider ready for bottling?
That's much too cold for wine yeast (the link you sent describes the cider yeast as a Bayanus strain, which is Champagne yeast). A cool fermentation does produce a cleaner cider, but "cool" here means 17 or 18 C.
Dec
22
comment Is my hard cider ready for bottling?
The bubbling may be from CO2 being released from solution as the cider warms up. If it continues to bubble after it's fully warmed, then your yeast is probably still working. Otherwise, consider rousing the yeast, or even pitching more yeast.
Dec
22
answered Is my hard cider ready for bottling?