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Dec
21
comment Pitched yeast at 40 deg F. Too cold?
75 is pretty high, even for an ale. You'll make a cleaner beer fermenting at a temperature closer to the bottom of the yeast's recommended range.
Dec
21
comment Any drawbacks in forgoing a secondary?
While it's true that you can leave a beer in secondary for longer, primary is just fine for the 3 or 4 weeks needed for a typical beer. There's no reason to think it will introduce off flavors.
Dec
15
comment Not carbonating — how to determine if cause is yeast or temperature?
What yeast did you use? Did you add more yeast at bottling?
Dec
13
comment Use aquarium hydrometer for brewing
A Brix refractometer is a cheap, effective way to take a gravity reading without withdrawing a large sample of fermenting beer.
Dec
2
comment spring water fermentation stoped
Especially if the primary fermentation is done at 25 C. A beer with a lowish starting gravity (1.040 or thereabouts) could be completely fermented in 24 hours at that temperature.
Dec
1
comment Side effects of home brew
Are the effects immediate, or do they occur some hours later?
Nov
28
comment Is fermentation 'done' even without there being cake?
Does it taste alcoholic?
Nov
27
comment How can I prevent a bottle from leaking when it is transported or shaken?
Could be the rubber seal on the inside of the caps. If the caps are old, it might have decayed to the point where it won't hold pressure.
Nov
27
comment Need a non-alcohol brew without the sacrifices. (besides the obvious)
The advice I've read for removing alcohol from beer doesn't include boiling. Instead the beer is held at 175 F. Until the alcohol has evaporated. Boiling the hops in a small amount of beer should be fine though.
Nov
27
comment Making rice wine
Can you clarify what you mean by over fermentation?
Nov
26
comment How do I use freeze distillation to turn cider into applejack?
It doesn't produce methanol, but it concentrates it. Apple cider can contain high levels of methanol, due to high levels of pectin in the juice. There's some more information here: homedistiller.org/intro/methanol/methanol
Nov
24
comment Is this cider production method flawed?
My experience has been that 100lb of apples provides around 5 US gallons of juice. I'd expect about half that from 21 kg.
Nov
19
comment Apple pulp. Can I leave it 24 hours?
Freezing would help with juice extraction by breaking down cell membranes. The sugars in the pulp will lower the freezing point, so the outside temperature would have to be below freezing for the pulp to freeze.
Nov
14
comment Beer tastes really sugary
Is it carbonated? If it's over carbonated, you need to deal with it right now, as pressure is going to continue to build in the bottles and they will explode.
Nov
12
comment Freezing apples to extract juice
I think he's suggesting that you add pectin enzyme after mashing the thawed apples. You can buy pectin enzyme at most homebrew stores.
Oct
31
comment Why does my beer taste a little like wine?
I've updated my answer with an explanation. Also note that I've changed my advice from 1.15 Kg malt extract to 1.05 Kg. Note also that an all-malt beer will taste different. It will be fuller bodied and maltier tasting.
Oct
30
comment Why does my beer taste a little like wine?
Good point. I looked at the instructions for Muntons Premium and Brewferm kits. Muntons specifies 2.2 lb for a a 6 Gal (US) batch. With a starting gravity of 1.044, 17 points come from sugar. That's 38% of fermentables from sugar. The most sugar I would ever use is 20%, and that's for a strong Beligian style. The Brewferm kits differ by style in their use of sugar, but are similar: 1 Kg in 20 litre for pilsner, e.g.
Oct
29
comment Why does my beer taste a little like wine?
Can you provide some specifics? Were the kits all malt, or did you add sugar? What yeast did you use? What temperature did you ferment at? How long did the beers age?
Oct
29
comment How to calculate alcohol without OG reading?
I'd assumed that Brix2 was Brix^2, etc. Why else have them as separate terms? But looking at the Javascript code behind the Northern Brewer calculator, they don't use any powers. Looks like a mistake to me. I can't see the code for the calculator I linked to, above, since the calculation is done in a post-back. Here's what I entered in Excel to do the calculation. B1 is Brix. B2 is gravity: =(277.8851 - 277.4*B2 + 0.9956 *B1 +0.00523 * B1*B1 + 0.000013*B1*B1*B1) * (B2/0.79).
Oct
29
comment How to calculate alcohol without OG reading?
To be honest, I never do the math by hand. Brew Smith has a calculator for this. Here's an online version. It must use a different formula than Beer Smith as the output is slightly different.