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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
comment Do I have an infection?
Looks OK to me. How's it smell and taste?
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.
Jan
22
comment How to get a richer body when brewing
Good point about the flaked barley and oats. Both contain beta-glucans which increase body.
Jan
19
comment How does a yeast starter affect original gravity reading?
I think you should use the original gravity of the starter, not the final gravity, when doing the weighted average. Otherwise your ABV calculation will be off for the completed beer.
Jan
18
comment Testing Bottling Carbonation
You'll want to refigerate the beer for 24 hours before opening. The cold temperature will help the CO2 in the headspace to go into solution, giving better carbonation and head.
Jan
15
comment Is it important to reach pitch temps quickly?
Chilling the wort slowly will also promote production of dimethyl sulphide, which can give the beer a cooked corn flavour. howtobrew.com/section4/chapter21-2.html
Jan
14
comment Little hop aroma in first batch
I've never understood the distinction between "flavour" and "aroma". Unless we're talking about salty, bitter, sweet or sour, all flavour is detected in the nose, just like aroma.
Jan
13
comment Waited 6 Days after boil to pitch yeast, Wort had what looked like mold, what can be done?
"there was what looked like mold growing on top in the shape of bubbles over the wort". Mold doesn't look like bubbles; it looks more like scum on the surface of the wort. Yeast creates krausen -- a creamy layer of foam. Since there's no activity after pitching yeast, I wonder if the beer has actually fermented spontaneously from wild yeast. Have you checked the gravity?
Jan
12
comment Primary Fermentation Increased
By "bubbles" do you mean foam on the surface of the fermenting beer, or bubbles in the airlock?
Jan
9
comment What Beer Line or Hose Size Fits the Cornelius/Corny Keg Barbed Quick Disconnects?
For dispensing, 3/16 is preferred for short runs, as it has higher internal resistance. That is, you can use a shorter line and achieve the same drop in pressure as a longer length of 1/4 line would provide.
Jan
9
comment Concerns/Considerations for making mead with raw honey?
Can you cite any evidence for the toxicity of heated honey? (Aside from your relative's unfortunate condition.)
Jan
8
comment Maintaining a constant room temperature
Another dual controller that does not require any DIY wiring is this one from Auberins: auberins.com/…
Jan
7
comment Filtering Beer with Coffee Filter
There are ways of filtering beer that don't introduce oxygen. A google search should give you what you need.
Jan
7
comment Stuck Fermentation on Cider?
The calculator here: northernbrewer.com/refractometer-calculator indicates that a starting brix of 13.5 and a current bris of 5.6 indicates a current gravity of 1.002 which is about right for a fully fermented cider.
Jan
7
comment When is the right time for kegging?
Do you drop the temp slowly? I understand this can be helpful for keeping the yeast active during the layering phase.
Jan
3
comment How to raise pH (or lower acidity) of mead
In general, I agree with the "give it more time approach". A couple of points though: 1. malolactic fermentation is accomplished by bacteria, won't increase the alcohol content, and will proceed in a high-alcohol wine. 2. the carbon dioxide will dissipate given time, just as the CO2 produced the yeast fermentation does.