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Feb
22
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
Thanks for posing this question. In researching my answer, I've come to the conclusion that I'm better off leaving Irish moss out of my beers. There's a lot of scientific evidence pointing to a possible harmful effect, and I don't place much value on crystal clear beer.
Feb
21
revised Is there a heath issue using Irish Moss aka Carrageenan in beer making?
Added citations
Feb
21
answered Is there a heath issue using Irish Moss aka Carrageenan in beer making?
Feb
21
revised Is this cider production method flawed?
Fix grammar. Some word changes.
Feb
18
comment Foam and bubbles
Pro tip: with a blow-off tube like this, make sure the bucket of water and the end of the blow off tube below the carboy, or at the same height. If it's above the carboy, you could end up siphoning whatever's in the bucket into the beer should the pressure in the carboy drop.
Feb
13
answered Lager: No fermentation, what are my choices?
Feb
12
comment Expected priming time after 5 months in fridge?
@AnotherCompilerError a constant 20 C is what you're looking for. As brewchez points out, temperature swings don't make for happy yeast.
Feb
12
comment Expected priming time after 5 months in fridge?
@brewchez that was my first thought, since there is sediment in the bottles. But given that the beer is flat after three weeks in the bottle, I came to the conclusion that the residue in the bottles was sediment kicked up from the carboy when transferring to a bottling bucket. Like I said in my answer, a couple weeks at warm temperature will tell us if there is yeast or not.
Feb
12
answered Expected priming time after 5 months in fridge?
Feb
2
comment Honey addition to brown ale
I've made four batches of mead from unpasteurized honey without any heating -- just dilution and fermentation -- and have never had an infection. YMMV.
Jan
31
comment Do I have an infection?
Yup. Definitely a stallion.
Jan
30
answered Reducing Bitterness level in Imperial Stout
Jan
29
comment Juniper berries for brewing pale ales
Questions similar to this have already been asked and answered: homebrew.stackexchange.com/questions/10496/… homebrew.stackexchange.com/questions/10765/…
Jan
29
revised barley content in whisky from barley grains
added 31 characters in body
Jan
29
comment Do I have an infection?
Looks OK to me. How's it smell and taste?
Jan
29
answered barley content in whisky from barley grains
Jan
28
comment 14 days in the primary to long?
No citations, but here's Denny's comment. homebrew.stackexchange.com/questions/11430/…
Jan
28
comment Starting out with fruit wine?
The equipment and processes are going to vary depending on the variety of fruit wine. If you could be more specific, i.e. ask for advice about a particular type of wine, you're more likely to get a helpful answer.
Jan
27
comment Beer gas on corny keg
Beer gas is the name for a 75/25 mix of nitrogen and carbon dioxide. It's often used for stouts.
Jan
23
comment How to use “natural” Irish moss
Rehydrate the Irish moss in 1/2 cup of warm water for 30 minutes before adding to the boil. Should make it slightly more effective.