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visits member for 3 years, 4 months
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Aug
6
comment High FG / Low Attenuation across 3 different beers
The question is about attenuation. Does pH affect attenuation? I understand that it can lead to poor mash conversion, but surely that would only affect the starting gravity.
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
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
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
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?
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
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
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?