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| visits | member for | 1 year, 9 months |
| seen | 15 hours ago | |
| stats | profile views | 16 |
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1d |
revised |
Can one use gelatin while force carbing, or will CO2 keep gelatin suspended spelling and grammar |
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1d |
suggested | suggested edit on Can one use gelatin while force carbing, or will CO2 keep gelatin suspended |
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1d |
comment |
Can a keg explode? @Scott: If they take this on, please let us know when the episode will air! |
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May 21 |
comment |
sediment in wine bottle, how to serve @Landon: Then you'll just have to wait for it to settle to the bottom. I'd say at least a few days, possibly a week. |
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May 21 |
answered | sediment in wine bottle, how to serve |
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May 16 |
comment |
What to expect from champagne yeast? I imagine that champagne yeast would be good if you wanted a high alcohol beer as it can tolerate higher amounts of alcohol, but they produce a very dry flavour, so if you wanted a sweeter strong beer, would they work for that as well? |
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May 16 |
revised |
Does skunk off flavour go away? spelling and grammar. |
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May 16 |
revised |
How do I calculate how much sugar to add, for carbonation edited tags |
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May 16 |
suggested | suggested edit on Does skunk off flavour go away? |
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May 15 |
comment |
What do you get if you distill mead? I found this: madeinlithuania.lt/… It suggests that for at least one of the beverages, the mead is distilled 4 times and then flavoured (see 2nd-last paragraph). |
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May 15 |
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What do you get if you distill mead? That same article also mentions "honey jack" which looks like mead that's gone through freeze-distillation. |
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May 15 |
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What do you get if you distill mead? Interesting... it sounds like a mead that is made with berries, distilled, and then has the other stuff infused in it. Or does the infusion happen before distillation? |
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May 15 |
comment |
What to expect from champagne yeast? I've never used champagne yeast for beer, but I would guess that it will produce a very dry taste. |
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May 13 |
comment |
The “correct” step to add cinnamon and vanilla? I've used cinnamon in mead, and boiled the must with it. I find the flavour is much fainter (but it's still there!) after fermentation, though I have not yet tried adding cinnamon after the primary fermentation. I've been told the flavour chemicals in vanilla are very heat-sensitive so you probably don't want to boil those if you want a strong flavour. |
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May 6 |
comment |
Using pine in beer @DennyConn: So it's only a "hops alternative" in the context of providing a different flavour than hops? |
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May 6 |
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Using pine in beer So will pine/spruce produce a flavour that is similar to hops? |
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May 6 |
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Using pine in beer You've tagged this as "hops-alternative". How are pine/spruce alternatives to hops? I'm guessing it's for preservative qualities, rather than taste, but I'm not sure. Could you clarify? |
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May 2 |
revised |
Anyone here ever brewed Kvass? edited tags |
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Apr 11 |
comment |
What are the price/features tradeoffs to consider when buying a new brew kettle? @MalFet: If the final question were phrased something along the lines of "I'd like these features {ball valve, thermometer, false bottoms} in a brew kettle; is it possible to get that for less than the price of this product?" then it would fit quite well. |
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Apr 8 |
revised |
How long does bottle priming take? (Ginger Beer) edited tags |
