Reputation
7,059
Next tag badge:
95/100 score
33/20 answers
Badges
1 6 22
Impact
~216k people reached

Nov
7
comment What makes a Stout
Nice summary of the stout/porter continuum.
Nov
5
comment Can I use my CO2 regulator as a inside keg pressure checker?
I've never had any luck force carbonating. I just set the regulator for the target pressure, and wait a week. Good luck :)
Oct
29
comment Confectioners sugar for priming?
It could also been dextrose/corn sugar, which is quite powdery as well.
Oct
17
comment Will I damage my lager if I add lager hops too early?
I think we'll need a bit more information about the process you followed. There are different kits with different instructions. It would help if we knew what you'd done up to now.
Oct
17
comment Will I damage my lager if I add lager hops too early?
Do you mean "lager yeast" instead of "lager hops"?
Oct
8
comment Apple cider fermentation stuck for 20+ days
The risk is that bacteria or wild yeast have started breeding in the juice. The best cure is a nice big dose of cultured yeast.
Oct
7
comment Wine Kit (extract) Secondary
I don't have an answer to your question, but that's a very short time for wine fermentation. My wines have a 2 or 3 week primary fermentation, and a secondary fermentation lasting some months. I never add clarifying or stabilizing agents, as time and patience takes care of that for me.
Oct
4
comment I forgot to put water in the airlock! What do I do now?
After seven days of fermentation, there's nothing left for the yeast to consume. Adding sulphite to knock back wild yeast activity will have no effect, because the yeast are finished.
Oct
1
comment Can I drink this ? Hard cider rack leftovers
Or cook with it.
Sep
24
comment How can I filter out excess cream (trub) before bottling?
Is the "cream" floating on the top of beer? On the bottom? Throughout? I suspect it's just krausen, but it's hard to know for sure without a more complete description. If it krausen, just wait a week or two more and it'll drop the bottom.
Sep
22
comment Cleaning stainless steel
You can get a mirror finish on stainless steel with sand paper. Use wet/dry paper, and lubricate with water. You'd have to start with a coarse grit (60? 100? Depends on what size holes the sand-blasting made), and move to progressively finer grits, 200, 400, 800, etc. ending around 2000 grit. If you stop at 400 or 800, you'll get a satin finish instead. It's a lot of work. You could probably use a power tool of some sort for the outside of the pot, but I can't imagine how to do this for the inside.
Sep
13
comment green apple esters recipes
Carbonade (en.wikipedia.org/wiki/Carbonade_flamande) is a very tasty beef stew cooked in beer.
Sep
13
comment Mash & Sparge Calculation
10% per hour is just a rough guideline. The actual rate is dependent on many things, such as the shape of your kettle and the vigour of the boil. You'll want to characterize your setup by measuring the volume pre- and post-boil. Once you know the boil-off rate for your equipment, use that number next time. (I'm suspicious that % per hour is the wrong way to measure evaporation. It suggests that a smaller volume evaporates less than a larger one, which can't be right. Gallons per hour makes more sense, but all the calculators use % per hour...)
Sep
12
comment Mash & Sparge Calculation
13.5 gallons is far too low. Just based on evaporation of 10%/hour you need more like 14 gallons. But don't forget that you're going to lose some volume from trub and from equipment losses. Why not trust the online calculators?
Sep
11
comment 'Auto-transfer' to secondary corny keg fermentors?
If you vent the second keg by opening the "gas in" valve, then connect the two "out" valves, beer should flow from the fermenter into the second keg. But it will still be fermenting and full of suspended yeast, so moving it would be mostly pointless.
Sep
11
comment 'Auto-transfer' to secondary corny keg fermentors?
Please don't ferment in a sealed keg. The pressure produced from fermentation will exceed the tolerance of the keg. The safety valve will open, and you'll have a big mess to clean up.
Sep
9
comment Why does WLP002 sometimes attenuate more?
I've never brewed with that yeast, so I can only speculate. That strain flocculates well. It could be that when bottling, you put a small amount of yeast back into suspension -- just enough to kick off fermentation again. If this is what's happening, you could rouse the yeast in the fermenter when activity has apparently stopped. This should have the same effect as what I'm suspecting happens in the bottle.
Sep
8
comment I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
Wow. Those reviews on Amazon are pretty damning. I hope NB takes this seriously and withdraws the product.
Sep
8
comment I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
I ferment in 10 gallons stainless kegs, but if I hadn't acquired them, I'd be using plastic. Glass carboys are just disasters waiting to happen.
Aug
12
comment How should bulk grain be stored?
Have you tried this technique with brewing grains? It's not clear from your answer.