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| bio | website | |
|---|---|---|
| location | Victoria, Canada | |
| age | ||
| visits | member for | 1 year, 9 months |
| seen | 7 hours ago | |
| stats | profile views | 20 |
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Nov 24 |
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How long should I condition an IPA? Your eyes, nose and your tastebuds are almost as important as a hydrometer. |
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Nov 10 |
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Temperature Dropped - Is Beer Ruined? With such a low starting gravity, the malt/hops balance is going to be way off, and you're not going to get the body that a winter ale should have. I'd suggest trying to save this beer by adding malt extract now to bring the gravity up to your target. Assuming you've got 5 gallons of wort, LME will add 36/5 = 7.2 points of gravity per pound. You're 27 points short of your target, so adding 27/7.2 = 3.75 pounds of LME. |
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Nov 5 |
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Can I find the ABV of Cider using Original and Final Gravity Or, if you're unable to find the calculator application on your computer (Windows 8?), you can use Google to find an alcohol calculator like this one. |
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Nov 4 |
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vanilla beans in a porter I've made this recipe and did nothing to santize the vanilla beans. It turned out fine -- delicious, in fact. |
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Nov 2 |
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corn beer steps and suggestions using a home stove Corn has no diastatic power, so you're going to need some source of enzymes in your mash: either barley or pure amylase. Your best reference is probably sites devoted to distillation, where a corn mash is common. |
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Nov 2 |
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Porter recommendations to avoid acidity If the grain bed temperature reaches 170 F, then yes, the enzymes are deactivated. But that's a good thing, since the mash has ended. |
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Nov 2 |
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polluted Dark strong Ale when opened bottles I don't think that's correct. Esters are formed in the first few days of fermentation, due to low pitching volume or higher than optimum temperatures. In fact, post-fermentation the yeast will clean-up some off-flavors. Mostly higher-alcohols and acetaldehyde, but maybe esters as well. Besides, if this is a Belgian ale we're talking about, esters do belong. Many people will ferment Belgian ales at artificially high temperatures to induce ester formation. |
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Oct 30 |
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Can a Bottling Bucket explode? True -- the lid would come off. And then a lot beer would come gushing out. But, as you say, only if the beer is actively fermenting. |
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Oct 26 |
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When is fermentation done Good point. My fermentation buckets have loose fitting lids, so I forget that some people use tight lids and airlocks. |
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Oct 24 |
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Can beta amylase eat sugars after alpha amylase? When fly sparging, a mash out (raising the mash temp above 160, usually with an infusion of boiling water) is a good idea. Given the relatively long period of time between the end of the mash and the start of the boil, you want to deactivate the enzymes in the mash and "freeze" the sugars and dextrins in the desired ratios. Batch sparging is quicker and many brewers will skip the mash out when using this technique. |
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Oct 23 |
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When is fermentation done If you plan on leaving the beer for more than a few weeks before bottling, you should rack to a carboy rather than leave it in the fermenting bucket. You need to exclude oxygen when aging beer. |
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Oct 19 |
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Storing full kegs at room temperature For Q1, I think the beer will almost certainly be under carbonated, as the warmer temperatures allow some CO2 to come out of solution. Also, with that extra out-of-solution CO2 "pushing" the beer, you're going to have a problem with foam when filling the growlers. |
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Oct 18 |
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Measuring specific gravity without sampling Float a hydrometer in the bucket. |
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Oct 18 |
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Measuring specific gravity without sampling If you ferment in a bucket, you can easily take a gravity reading without drawing a sample. |
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Oct 15 |
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Should I be disappointed? I wonder why it tastes bitter? If it's this kit, it should only be 21 IBUs, which is not very bitter at all. Did you dilute the malt extract as per the instructions? If you added too little water, the bitterness would be much more pronounced. |
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Oct 7 |
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Batch not carbonated/off flavor a week after bottling Can you describe the off flavor? |
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Oct 3 |
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Stuck Mash — New LHBS Probably not an option if you're crushing grain at the LHBS, but I've found grain conditioning lets me grind very fine but leave the hulls mostly intact. |
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Sep 15 |
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Priming Sugar problem Did you stir the priming sugar completely after adding it? Could be you ended up with an uneven distribution of sugar, which would make some bottles overcarbonated and some under. |
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Aug 15 |
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Can Olive Oil REPLACE oxygenating wort I've just run out of O2, so I think an experiment is coming... |
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Aug 7 |
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Doppelbock fermentation and lagering question! You might consider the purchase of an external thermosta for your fridge to keep a constant temperature above 45 F. Something like this |
