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location Victoria, Canada
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visits member for 3 years, 2 months
seen 14 hours ago

Jan
9
comment Concerns/Considerations for making mead with raw honey?
Can you cite any evidence for the toxicity of heated honey? (Aside from your relative's unfortunate condition.)
Jan
8
comment Maintaining a constant room temperature
Another dual controller that does not require any DIY wiring is this one from Auberins: auberins.com/…
Jan
7
comment Filtering Beer with Coffee Filter
There are ways of filtering beer that don't introduce oxygen. A google search should give you what you need.
Jan
7
comment Stuck Fermentation on Cider?
The calculator here: northernbrewer.com/refractometer-calculator indicates that a starting brix of 13.5 and a current bris of 5.6 indicates a current gravity of 1.002 which is about right for a fully fermented cider.
Jan
7
comment When is the right time for kegging?
Do you drop the temp slowly? I understand this can be helpful for keeping the yeast active during the layering phase.
Jan
3
comment How to raise pH (or lower acidity) of mead
In general, I agree with the "give it more time approach". A couple of points though: 1. malolactic fermentation is accomplished by bacteria, won't increase the alcohol content, and will proceed in a high-alcohol wine. 2. the carbon dioxide will dissipate given time, just as the CO2 produced the yeast fermentation does.
Jan
2
comment How to raise pH (or lower acidity) of mead
Don't confuse pH and total acidity -- they're not the same. Total acidity (TA) measures the amount of acid in solution. pH measures the acid's strength in solution. Some acids are weaker than others, and contribute less to a low pH.
Jan
2
comment How to raise pH (or lower acidity) of mead
Is this a straight mead, or are there ingredients other than honey and water? I ask because I typically find straight meads to be lacking in acid, and so usually add some acidic ingredients like blackberries, or apple juice.
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.