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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
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
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
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
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.