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visits member for 2 years, 11 months
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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.
Oct
24
comment Over carbonated what went wrong? Detailed
Possibly, but given that the bulk of your fermentables come from LME, it seems unlikely. Did you do a partial boil and add top up water? If the LME was not completely mixed in, it could be that the sample you measured was lower gravity than the overall wort.
Oct
24
comment Over carbonated what went wrong? Detailed
That final gravity seems low for the recipe. If I put your ingredients into Brew Toad, it shows an original gravity of 1.060.
Oct
24
comment Over carbonated what went wrong? Detailed
I agree with this answer -- I think you bottled before fermentation had completed. The attenuation for WLP001 is listed as 73% to 80%. With a starting gravity of 1.048, the final gravity should be between 1.013 and 1.010.
Oct
17
comment Why am I getting foam in my keg line when dispensing?
I have the same problem with my home system, and the system I set up at the office (owning your own company means having beer on tap!) The first pour is a foamy mess, but subsequent pours are fine. When I look at the line before the first pour, I can see there's an air (gas?) gap where the line reaches its highest point. My guess is that CO2 has been released from the beer forming the air gap. When the air gap reaches the end of the line, the flow speeds up making the subsequent beer foamy. What I don't understand is why the gap forms at all.
Oct
11
comment Do I need a press to make wine from grapes?
Should be fine, as long as the holes are small enough to prevent seeds from escaping.
Oct
10
comment What is a hard apple cider expiration date
Bottle conditioning is the process of adding a small amount of sugar to the finished cider before placing it in pressure resistant bottles. The sugar ferments, producing carbon dioxide which carbonates (conditions) the beer. Take a look at the chapter in How to Brew about bottling beer. The process for cider is identical.
Oct
10
comment What is a hard apple cider expiration date
If the juice has expired you run the risk of bacterial or fungal contamination. Fermenting won't fix it. If it's infected you'll know from the taste and smell.