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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
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
13
comment How worried should I be about a plastic-wrapped kettle that had to air chill for two days?
I know its not a perfect seal, but if he plastic-wrapped everything, I doubt there was a whole lot getting in there.
Nov
8
comment Primary fermentation is still bubbling after 2 weeks. What are the consequences?
Temp SWINGS have worse effects on beer than the 'WRONG' temperature.
Nov
8
comment Primary fermentation is still bubbling after 2 weeks. What are the consequences?
if you have room, for your next batch, stick your fermenter in a bigger container with 3-6 inches of water. That will at least minimize temp swings, as it increases the thermal mass. Google 'swamp chiller' and take a stab at doing that. Even basic temp control will improve your beer DRAMATICALLY. (more so than quick chilling, moving to all-grain, and a dozen other things homebrewers typically do before getting temp control!) If you really want to be a nerd, do a simple temp control like above on half your next batch, and leave the other half to ferment ambient. you will taste the difference.
Nov
8
comment Will bitterness from a flameout coffee addition fade with age?
This is a great idea, but you don't even really need a french press. You can mix the water and the grounds, leave them in the fridge overnight, then pour through a coffee filter. Also once your cold steep coffee extract stuff is done, pull four 2oz samples of the base beer, and add different amounts (usually in tsps.) of the extract. taste them all, then scale. then add .75x that amount to the whole batch (as you can always add more, but can't take it out!)
Nov
2
comment Porter recommendations to avoid acidity
@ Denny what benefits do you get from such hot water? I had always thought from my grain-steepin' days that temp affected tannin extraction as well.
Oct
25
comment Maple wood aging as opposed to maple syrup
The problem is, it sounds like maple syrup ferments out, even if you add it @ priming. See Denny's answer homebrew.stackexchange.com/questions/7871/…
Oct
19
comment Storing full kegs at room temperature
ugh. kegging is more cumbersome that bottling for me! I guess I need to hang it up until I can get a serving fridge.
Oct
18
comment Storing full kegs at room temperature
edited! Thanks!
Oct
18
comment Temp swings and forced carbonation
so if i'm going to carb it while at 38 degrees, warm it up (due to no space in the fridge), then cool it back down to serve it, should I mess with the carb levels, or just leave it?x
Oct
16
comment Should I be disappointed?
upvote for the answer, but either BYO or Zymurgy did a controlled study of whether rehydration actually does anything at a homebrew scale. The results were that it didn't....I still do it though if using dry yeast :-)
Oct
11
comment How do you harvest yeast from a commercial beer?
does anyone know if Rogue re-yeasts with something other than Pacman, or if their 22oz beers are bottle conditioned, or simply unfiltered? Need to get me some of that!
Oct
9
comment Do I need to rack to a new vessel for a secondary (fruit) fermentation
FYI, JZ says that cherries are one of the trickier fruits to work with. I think he says to add them after primary ferment and potentially supplement with cherry extract. If you went with ONLY extract, you risk getting a cough syrup-like flavor/aroma. I'm thinking the one-two punch is the ticket.
Oct
9
comment Do I need to rack to a new vessel for a secondary (fruit) fermentation
right, I'm rarely a secondary guy. The most current wisdom I have read is not to rack UNLESS you are doing a true secondary fermentation (ie with fruit, brett, or something else). My question is, do you even need to do it THEN? I'm not sure you do, particularly if you are going to do a clarifying/bright vessel for some additional conditioning/clarifying. It doesn't seem like there is much practical benefit to racking BEFORE the secondary fermentation/fruiting.
Oct
3
comment Slow temperature rising vs equivalent fluctuations
one other thing to note here, when you do raise the temperature, sometimes the steady or increased airlock activity can just be CO2 escaping out of the solution as it warms. Actually it usually is.
Oct
3
comment Can weighting dry hop bag with metal objects impact the flavor?
also, I read the following OSHA reg, which seems to essentially say that the toxicity lies more in the FORMATION of hexavalent chromium as opposed to the compound itself. I still don't want it in my beer obviously, but trying to make sense of whether this stuff is safe to drink. osha.gov/SLTC/hexavalentchromium/index.html
Oct
3
comment lemon flavor after kegging
no dish soap, keg was soaked for 10 hours in oxyclean, then double-rinsed and sanitized. Removed all parts as well and submerged in both. It honestly may have been from the dry-hop with Northern Brewers. I have subsequently read that some steams (even Anchor) have a light citrus aroma. Its probably from the hops, particularly the dry hops. I'm going with that.
Oct
3
comment Can weighting dry hop bag with metal objects impact the flavor?
I removed both hop bags and examined all the chromed pieces. They did not appear to have any degredation/oxidation/corrosion, however, I'm not sure if the female portions of the attachments are coated, so I may have leeched some steel into the beer. I'm not sure if its just front of mind, but I may be tasting some metallic flavors. Going to have the wife try it and see if she likes it or can perceive any metal flavor.
Oct
2
comment Can weighting dry hop bag with metal objects impact the flavor?
rushed home and pulled them out of the beer, and they don't appear to have corroded. Going to try to rack asasfp and save the beer. Next time I will use marbles. Oh wait, I'm not a 19th century schoolchild and DON'T HAVE MARBLES ON HAND!! (anger not directed @ anyone here, but I have always seen to use marbles to weight down a hop bag and would not even know where I could find such things....maybe the town crier or the shoe cobbler?) Thanks for the heads up! Is this still drinkable or is it toxic!?