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9h
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.
9h
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
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.
Apr
10
comment Relation of CO2/alcohol/yeasts in Ginger Beer
This is interesting. Do you have any references to the Crabtree effect, especially regarding difference between beer yeast and bread yeasts?
Apr
9
comment Bottling Blended Sours
Are you asking about blending a sour beer with a non-sour beer and bottling immediately?
Mar
31
comment What's a good extract ale recipe that approximates the big-brewery/BMC-style beers?
Consider using a liquid culture of California Common yeast (WY2112, WLP810), to get some lager characteristics fermenting at ale temperatures.
Mar
30
comment Can I add adjuncts to beer kits?
The kit you linked is already hopped. Presumably, no boiling is required so you'd have a hard time introducing the dandelions. You'd be better off starting with unhopped extract, and building a recipe on that.
Mar
28
comment Making Sweet Mead this weekend
The attenuation of my meads has always been dictated by nutrition levels, not alcohol content. This suits me fine, as I like my mead to slightly sweet and not too strong. But if your intention is to reach the alcohol tolerance of your yeast, it's a good idea to add nutrient periodically during fermentation.
Mar
13
comment How long to refrigerate yeast starter before pitching into wort?
@DennyConn, I did a quick bit of research, and it turns out you're right -- I'd been misinformed. I've edited my answer accordingly.
Mar
13
comment How long to refrigerate yeast starter before pitching into wort?
Are you worried about skunking from sunlight? Skunking is caused by the interaction of hops and sunlight. IMO, people worry to much about it, as I take little care to avoid sunlight and have never made a skunked beer. Or perhaps I'm just less sensitive to that particular flavour. Anyway. if you don't add any hops to your starter, you don't need to worry about skunking. Or if you do add hops, you could always wrap the starter vessel with aluminum foil.
Mar
13
comment Why does Irish moss go in at 15 minutes?
Sounds reasonable, but do you have a reference?
Mar
9
comment Addition of powdered peanut butter
What sort of beer are you making? What's the starting gravity? What sort of grains or extract are you brewing from?
Mar
7
comment How to Compensate for Higher than Expected Extraction Efficiency
Dilution will also lower the overall bitterness of the beer, irrespective of the lower hop extraction. Not much you can do about that post-boil, but if you know ahead of time you can increase your hopping to offset.
Feb
23
comment New All Grain Setup
I've not been counting, but I must be at close to 100 batches with an 8 gallon aluminum pot, 70K BTU burner, and a cooler with a braided hose. It's low tech, but it makes great beer.
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
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
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
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.