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Sep
25
comment Reading a 3 scale hydrometer
Is there any point where two of the three scales line up? I'm guess you've got Brix, Baume, and Plato. Take a look at this calculator and maybe you can figure it out.
Sep
23
comment Glass Carboy with bottom spigot - Can/should it be done?
And if you've got a LOT of money burning a hole in your pockets, there's always conical fermenters
Sep
23
revised Glass Carboy with bottom spigot - Can/should it be done?
Formatted items as list
Sep
17
answered Adding boiling water to raise temperature during fermentation
Sep
17
comment Adding boiling water to raise temperature during fermentation
What were the temperatures before and after?
Sep
16
comment Pomegranate wine colour?
My suspicion is that a "milky pink" wine will never be dark red, even after clarification. You might hope for dark pink or light red. So, I don't think I've answered the question about how to make a dark, red pomegranate wine.
Sep
15
comment Pomegranate wine colour?
There's a good primer at Winemaker Magazine
Sep
15
comment What unit does my hydrometer show?
I'm confused -- how did you read 80 before fermentation, when the highest number on the scale is 50? Is there a different scale on the other side?
Sep
15
comment Pomegranate wine colour?
Given time, the solids in the wine will drop out and it won't appear milky any more. It will also appear darker as there's less light being reflected. You can speed the process by adding finings.
Sep
15
answered What unit does my hydrometer show?
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...