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Jan
16
comment How to make a beer which is quickly ready to drink
heres another homebrew.stackexchange.com/questions/7630/…
Jan
11
comment How to affect the color of head
I ask the question for kind of a weird reason. I am brewing a Valentines Day sweet stout and am planning on doing a secondary with raspberries. I thought it would be really cool to have a black beer with a pink head. Was thinking if I kept the head neutral enough, there would be a tinge of pink/red fromt he raspberries. In any event, brewing this weekend, and using roasted barley instead of carafa/BP/choc, even though the latter are recommended for sweet stouts. Going to add the RB @ mashout so its not too acrid.
Jan
8
asked How to affect the color of head
Jan
8
comment First Brew: Yellow Mold - Transfer to Carboy - Slowing of Fermentation
what makes you think the initial stuff was mold and not just a krausen (yeast) ring starting to form? Different yeasts behave differently, especially with different conditions (temp, wort composition, etc.). My guess is you will be fine, but the risks probably outweighed the benefits of siphoning out of the original ferm vessel.
Dec
14
comment Layering different varieties of hops at single intervals
upvote! will do. Read DGB awhile back but am definitely due for a refresher!
Dec
11
accepted Can gelatin strip away aroma and flavor?
Dec
10
asked Layering different varieties of hops at single intervals
Dec
10
asked Can gelatin strip away aroma and flavor?
Dec
7
comment My beer is not carbonating in my Keg
interesting...I wonder if there is a certain amount of pressure in the headspace, it doesn't allow the liquid to absorb the CO2/gas?
Dec
7
comment New to Kegging - Help
I've been doing this since I started kegging with some pretty repeatable success. FWIW, it seems a bit easier to set the keg on its side and roll back and forth with your foot. I also turn the gas down to 15 psi after shaking and hit the release valve and let it sit for a few hours @ 15 psi.
Dec
5
answered Dry hopping at the end of fermentation?
Dec
5
comment When am I supposed to add my dark grains
Ok tried this again on the carb and it is pretty damn solid. It has a nice roast backbone, but is in no way acrid like some other stouts I have made. Might try the same 'add at sparge' method next time, and as Graham says below, dial in the recipe without the roasted grains, and powder them up in the mill prior to adding at sparge.
Dec
5
accepted When am I supposed to add my dark grains
Dec
3
comment When am I supposed to add my dark grains
Maple syrup, coffee, chocolate, home-toasted oats. Founders does one that is delightful.
Nov
30
comment My beer is not carbonating in my Keg
wait, just re-reading this. Did you actually hook your CO2 up to the dip tube, or to the gas tube? Most cornies have each poppit 'tower' marked as 'in' or 'out'. Gas goes in, beer goes out.
Nov
30
answered My beer is not carbonating in my Keg
Nov
30
comment [WIKI] Fermentation Temperature Control Methods
I won't downvote this, but I've had great results with the method you advocate against in this post since I started controlling ferm temps, and most of the experts and multiple-award-winning homebrewers (Jamil, Tasty, and others) are in favor of this method. I haven't measured it with a thermowell and/or graphed my temp during active fermentation, but would be interested to know others' opinions on this. All that being said, you may be right!
Nov
30
accepted Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
Nov
30
revised When am I supposed to add my dark grains
added 33 characters in body
Nov
30
asked When am I supposed to add my dark grains