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Aug
6
comment What effect does adding flaked corn to a recipe have?
You make an interesting point. I was thinking that "body" is the same as "residual sugars". Since corn ferments out completely, it does not changes the residual sugar in the final beer, and, to my way of thinking, therefore does not change the body. But maybe it's better to think of body as relating more to the final gravity of the beer, uncorrected for alcohol content. In this conception of body, corn does decrease body by increasing the alcohol content and hence lowering the final gravity.
Aug
3
revised Using 5L oak barrel for beer
Corrected some typos to clarify meaning.
Aug
3
awarded  Yearling
Aug
2
comment Are there ways to make your own beer on the cheap?
You can brew cheap beer if you brew all-grain, and buy grain and hops in bulk. It takes a while to recoup the equipment costs, though. If you're just getting started, don't worry about the per-batch cost. Just do a few batches and decide if you like it.
Jul
25
comment Testing bitterness during boil
The perception of bitterness will be affected by the sweetness of the wort. It will taste considerably less bitter than the finished beer.
Jul
22
comment Most simple type of beer to begin brewing?
Stout is also a good style to start with. All those roasted malts can effectively cover up subtle flaws.
Jul
20
answered Oil before hops
Jul
16
comment Why do kit wines age differently?
Because fewer people would buy them if they told the truth on the label -- that all wine needs to age a year before drinking.
Jul
14
answered Sediment in my bottles
Jul
6
comment Recipe for Canadian Red Ale
Could it be Alexander Keith's Amber Red Ale? beeradvocate.com/beer/profile/6994/29070
Jul
4
comment Recipe for Canadian Red Ale
Are you looking for an all grain recipe? Extract? Partial mash?
Jul
4
revised Recipe for Canadian Red Ale
edited title
Jul
2
awarded  Curious
May
6
comment Bottling from secondary (keg). Wait two weeks and prime or now?
The addition of the amylase is going to change the beer's character. If will convert some long-chain sugars (dextrines) into simple sugars that the yeast will then ferment. You'll end up with a drier beer with very little body.
Apr
24
answered HERMS waterproof hole in heat exchanger
Apr
22
answered Secondary fermentation not working, is my diagnosis correct?
Apr
20
comment Why drip water through mash while sparging (fly/continuous) instead of batch sparging?
Batch sparging is more time efficient. Fly sparking has to be done slowly to avoid channelling in the grain bed. Batch sparging can be done as quickly as practicable.
Apr
20
comment Filtering recommendations (other than 'don't')?
Are you sure that filtering the beer will remove purine? A quick Google search shows that beer is on the "avoid" list for gout, and they must mean commercial beer. Almost all commercial beer is filtered within a micron of its life. So if filtered beer is to be avoided, what will you gain by filtering yours?
Apr
16
answered Sour beer, lambic, et cetera
Apr
15
comment Bottling Blended Sours
@Pietro, That's what I'd speculate, but I don't brew sour beers so have no first-hand experience.