Reputation
1,648
Top tag
Next privilege 2,000 Rep.
Access moderator tools
Badges
7 25
Impact
~98k people reached

Aug
13
answered Natural hard cider from Apples to Alcohol no additives. Is this possible?
Aug
12
comment Time for Hydrolysis/Hydration of CO2
right, but the two absolutely have different mouthfeels, which bleeds over into the taste of the beverage. My question is, what is the minimum amount of time needed to get the mouthfeel of a can of soda, or slow-force carbed beer?
Aug
10
asked Time for Hydrolysis/Hydration of CO2
Aug
10
comment Krausening / Pitching Actively-Fermenting Wort
wow good answer, I edited the question. i mentioned early on in the question that I was assuming you had an adequate pitch rate for either method (that is pitch inactive yeast cake or already-active yeast). To clarify, assuming you start with enough slurry for an adequate pitch rate, you are saying that if you pitch 'active' starter, you would essentially be overpitching, which would reduce ester production due to less growth? Also, deleted the mention of the oxidized wort 'myth'.
Aug
10
revised Krausening / Pitching Actively-Fermenting Wort
deleted 144 characters in body
Aug
6
comment Stubborn residue in my bottles
maybe a really dumb question, but are you 100% sure this is on the inside of the bottles? I remember when I first started, I was scrubbing vigorously only to realize that the residue was on the bottom of the bottle...on the outside! upvote to oxy/TSP soak and rinsing immediately after use
Aug
5
comment Krausening / Pitching Actively-Fermenting Wort
My question pertains to actively fermenting wort vs. propagated wort that is otherwise inactive. The myth I am describing relates to the 'decanting' of spent starter above the yeast cake in starters, and how, at least on a homebrew scale, it does not seem to have any negative impact on beer, though many are continually appalled at not doing this.
Aug
5
comment Making a French Cider
do you mean restrictions from the style guidelines, or what would actually work to ferment the cider to your liking? If the former, I'm guessing the French pedants would have a problem with it. :-)
Aug
5
comment Krausening / Pitching Actively-Fermenting Wort
Denny I think the difference may be when you are 'fixing' a beer, the overall fermentation is much further along and you are seeking nothing more than dropping dissolved sugar levels, so in that case, production of phenols/esters would be minimal. I actually came upon Drew's Maltose article on saisons and warnings against purposefully stressing the yeast, which touches on my question. In your experience, does coaxing character out of the yeast depend on the strain, generation, other conditions, etc. more than anything else?
Aug
4
revised Krausening / Pitching Actively-Fermenting Wort
added 105 characters in body
Aug
4
asked Krausening / Pitching Actively-Fermenting Wort
Jun
22
awarded  Popular Question
Jun
22
awarded  Popular Question
May
25
awarded  Popular Question
May
19
awarded  Notable Question
Apr
29
awarded  Popular Question
Apr
18
awarded  Popular Question
Apr
12
awarded  Popular Question
Mar
14
awarded  Popular Question
Jan
23
awarded  Notable Question