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Sep
15
comment What unit does my hydrometer show?
If those are gravity points, it's a narrow range hydrometer; it only goes up to 50. I'd guess that the units are Brix or zplato.
Sep
9
answered Used large bottle caps now have uncarbonated beer
Sep
5
comment Where to add the sugar before bottling?
Even if you're not planning on transferring the beer to a carboy for secondary, make sure you give the beer enough time to truly finish. For regular strength (e.g. up to 1.060 starting gravity), two or three weeks is good assuming you're fermenting at close to room temperature.
Sep
5
revised Will reducing the mill gap cause haze?
fix typo
Aug
28
comment Wild hop alpha acid
You might want to confirm that the hops you found are not ornamental hops which will provide little bitterness or aroma. I would try making a tea by steeping the hops in boiling water for 30 minutes or so and then evaluate the aroma.
Aug
28
revised Xylitol with beer?
Punctuation and paragraphs. Poster clarified question in a comment on an answer. I moved that clarification into the original question.
Aug
24
answered Are there any effects of boiling copper immersion chiller with wort?
Aug
15
revised Mashing raw spelt/dinkel
note assumption that spelt behaves like wheat w.r.t. brewing
Aug
15
answered Mashing raw spelt/dinkel
Aug
15
comment Mashing raw spelt/dinkel
For the StackExchange model to work, you're better off posting each questions separately...
Aug
10
comment Should you adjust residual sweetness to account for carbonation level in a beer?
I wonder if the carbonic acid is formng a salt? A carbonate or bicarbonate would account for the salty flavor, but not the added bitterness.
Aug
10
revised Federweisser bottling
Added note about yeast activity at low temps
Aug
10
revised Federweisser bottling
Add link to similar question.
Aug
10
awarded  Organizer
Aug
10
revised Federweisser bottling
edited tags
Aug
10
answered Federweisser bottling
Aug
7
comment Is a yeast-starter without temperature control worse than no yeast-starter at all?
This is not an answer to your question, so I'm putting it as a comment. The temperature of your yeast starter should not play a role in the ester formation in the larger batch of beer. If you're not doing this already, cold-crash the starter for 24-48 hours before pitching. This will force the yeast to drop out of suspension. You can then decant and throw away the starter beer, which may be estery, and pitch just the yeast.
Aug
3
awarded  Yearling
Aug
2
comment How high in ABV can a beer be before the yeast is too stressed to re-use?
Coincidentally I just read this today. The author attempted to harvest the yeast from a bottle-conditioned 11% ABV beer. He was not able to culture the yeast due to the cells being non-viable.
Jul
30
answered Could I have accidentally made 19% cider by adding too much sugar?