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location Victoria, Canada
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visits member for 3 years, 1 month
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Jan
2
comment Help keeping Black IPA from becoming Imperial Stout
+1 for replacing the roast barley and black patent with debittered black. My experience with black patent has been almost universally negative. 1/2 pound will make your beer taste like a stale ashtray.
Jan
1
comment Newbie brewer: beer sample tastes strange
The question states US-05 for the yeast. 1.052 to 1.017 is only 67% attenuation, which is low. I agree that fermentation may not be complete.
Dec
28
comment Is there a way to protect beer from freezing in a garage with no electricity
The liquid in the bucket wouldn't freeze, but its temperature would drop low enough for the beer to freeze.
Dec
22
comment Is my hard cider ready for bottling?
That's much too cold for wine yeast (the link you sent describes the cider yeast as a Bayanus strain, which is Champagne yeast). A cool fermentation does produce a cleaner cider, but "cool" here means 17 or 18 C.
Dec
22
comment Is my hard cider ready for bottling?
The bubbling may be from CO2 being released from solution as the cider warms up. If it continues to bubble after it's fully warmed, then your yeast is probably still working. Otherwise, consider rousing the yeast, or even pitching more yeast.
Dec
22
comment Is my hard cider ready for bottling?
What yeast did you use? What's the temperature into garage.
Dec
21
comment Pitched yeast at 40 deg F. Too cold?
If you pitch at 75, once fermentation starts the temperature will rise due to the heat produced by yeast metabolism, taking it outside the recommended range. Pitching at a low temperature, and maintaing a low temperature throughout the fermentation produces a beer with fewer esters and fusel alcohols, i.e. a cleaner tasting beer.
Dec
21
comment Any drawbacks in forgoing a secondary?
It takes months for yeast autolysis to affect the flavour of the beer. The primary benefit of racking to secondary is clarity, not flavour. Older books on home brewing recommend always racking to secondary. Contemporary books recognize that it's not always necessary and brings some associated risks. howtobrew.com/section1/chapter8-2-3.html
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.