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Jun
9
comment Yeast Starter Vortex Size
Commenting on the EDIT. The yeast consume oxygen to reproduce. That's the reason for the constant aeration provided by the vortex. You can saturate the wort with oxygen at the beginning, but unless you continually add oxygen throughout fermentation, you'll get fewer cells because that initial does of oxygen has been consumed.
Jun
9
comment How do you add Red Pepper to beer?
Vodka is very good at extracting the heat and flavour from peppers. A while back I made a bird's eye pepper infused vodka for Bloody Marys. I only used two or three peppers in 26 oz of vodka, but ended up having to dilute it 3 to 1 with plain vodka to make it usable.
Jun
9
comment Total Volume of Yeast Starter in Regards to Evaporation from Boiling Wort
Good answer, but the actual gravity is probably lower than 1.080. There's 4oz = (1/4 lb) of DME in a cup. 800ml is around 0.21 gallons. At 45 pppg for DME, we get an SG of (0.25 * 45) / 0.21 = 1.054.
Jun
9
comment Yeast Starter Vortex Size
Not an answer, just a guess: wort has a oxygen saturation point, after which no more oxygen can go into solution. It could be that the saturation point is reached quickly with even a small vortex, so a large one is unnecessary.
Jun
8
comment bottles not fermented after 3 weeks of conditioning. Good or bad?
That's a strong beer! In general, you don't want to harvest yeast from beers of more than 5 or 6% ABV, as the yeast has been stressed by the high alcohol environment.
Jun
8
comment bottles not fermented after 3 weeks of conditioning. Good or bad?
What's the starting and ending gravity of the beer? High alcohol beers can prove troublesome when bottle conditioning.
Jun
4
comment Flowers of Wine (Problem)
Looks normal to me. The floaties might be yeast, or bits of fruit being pushed to the top by escaping CO2.
Jun
3
comment Oxidization during transfer
I've had trouble with siphoning if there's a lot of disolved co2 in the beer. As the co2 comes out of solution it bubbles to the top of the siphon tube and eventually creates a vapour lock.
Jun
3
comment black lager and diacetyl rest
Can you provide more details about your fermentation? At what temperature do you do the primary fermentation, and for how long? What was the specific gravity when you transferred to secondary?
Jun
3
comment convert pump tap to kegorator tap
Oh. I should have read the question more closely. Party pumps are built differently from the normal Sankey connector for draught beer. A few people have tried what you're doing. This poster seems to have made it work, by screwing a barb to male pipe thread adapter into the gas side of the pump. He doesn't say what size the adapter is, but Googling "party pump piston thread count" makes me think it's 3/4". Good luck.
May
28
comment What am I doing wrong with my Hard Cider
Does it taste and smell like vinegar, or is it just really tart?
May
28
comment Can a beer be carbonated during primary or secondary fermentation?
If you ferment under pressure, you'll also need to bottle under pressure using a counter pressure bottle filler. Otherwise you'll end up with bottles of foam. Also remember that the pressure required for a given volume of CO2 is higher at room temperature. To get 2.4 volumes at 70 f. requires 25psi.
May
21
comment How much peated malt to get a hint of smoke?
Since I don't enter my beers in competitions, I'm free to ignore style guides. It's very liberating!
May
14
comment Fruit Flies in Airlock. How can I Test if Mead is Okay?
A good question, but one to which I have no answer. Maybe someone else knows if k-meta or potassium sorbate would help with a possible acetobacter infection.
May
9
comment Problems with Wyeast London Ale 1028?
Not that I can remember. Whenever I've noticed sulphur in the early stages of fermentation, it's dissipated by the time I've ready to keg or bottle.
May
9
comment Carbonating cider
Perhaps the only time I've seen a justified use of ALL CAPS.
May
8
comment Wine and yeast “clean up”
I leave most wines for a year's bulk aging. The flavors improve, and the CO2 naturally dissipates.
May
7
comment Problems with Wyeast London Ale 1028?
What was the manufacture date on the package? If the yeast was old or had been stored improperly, the number of viable cells could be lower than expected.
May
4
comment 105 Day Fermentation?
I left it in the primary fermenter (a 6 gallon carboy) for the entire 60 days. I didn't detect any flavours that I would attribute to autolysis.
May
2
comment Aggressive foam from Keg
One more thing. The Sankey connector we have on the beer fridge in the office has a manual pressure relief valve. If the keg is over carbonated, manually release the pressure once an hour until the pressure has dropped enough that gas flows through the regulator.