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Mar
23
comment 2 Temperature Control Questions - difference in ambient temp; moisture control in chest freezer
upvoted and accepted, thanks! If this ale weren't a brown ale disaster on the hot side that should've been a stout, I would offer to send you one! At least I know I won't have unwanted esters/phenols.
Mar
21
comment Honey Post-Fermentation
Great answer, upvoted and accepted....so, just so I have this straight, a hypothetical: - post-boil gravity of beer: 1.060 - FG after krausen has subsided: 1.015 (75% AA) - add 2 lbs of honey, take gravity reading (assume its 1.030 once dissolved...how to do this? perhaps dissolve in some water and rack on top of the honey/ginger mixture?) - FINAL final (double-secret) gravity should be 1.015 or lower - I suppose I could just do a manual calculation with 35 gravity points per pound of honey x 2 pounds to find out So there will be enough yeast in suspension to metabolize this honey once I rack
Mar
21
comment Honey Post-Fermentation
@ Graham, at this point, I put it on my oatmeal. There are two big homebrew shops around me, and one (Annapolis Homebrew) basically gets it from a 'supplier' that, according to the proprietor, looks like Edward Sharpe and the Magnetic Zeroes (read: HUUUUGE hippies). The stuff is fantastic though.
Mar
21
comment Honey Post-Fermentation
even if its added to a secondary? I thought sucrose was typically added at the end of the boil if you were looking to dry out the finish?
Mar
21
comment Sanitization practices when dry hopping in a muslin bag
my understanding is that StarSan keeps its pH for 2-3 weeks (correct me if I'm wrong, but I believe the active ingredient is phosphoric acid, which kills all on a surface). I keep a spray bottle around for 'spot' sanitizing for a few weeks on brew-related projects (yeast starters, etc.)
Mar
14
comment Alternatives to Bottling Wands
<snicker> wait, wait, the "what" of my "what"???? It was both actually. A simple solution is to not use whole leaf hops or strain them out prior to fermentation, but I was looking to see if there was a different device to use as opposed to the wand.
Mar
14
comment Alternatives to Bottling Wands
you should attach a bottling wand to that so it fills the bottles from the bottom up to minimize oxidation. Your beer can get a cardboardy taste if exposed to too much oxygen, which can happen only when using the spigot on the bottling bucket.
Mar
8
comment Improving Your Brewing Significantly
also, it is now widely debated how much utilization differs between extract, PM, and all-grain brewing. This podcast has some of the best palettes in the beer world and they detected more hop flavor, aroma, and bitterness (with the same additions, time and weight) in brews other than the all-grain - beersmith.com/blog/2011/02/10/…
Mar
8
comment Corn Sugar Off Flavors
I don't understand this site sometimes. When is there ever a DEFINITIVE answer in homebrewing? Unless you want the site to be limited to "should I sanitize my fermenters", there are going to be open-ended and sometimes outright rhetorical questions. I understand that it is not supposed to be discusson forum, but aren't we splitting heirs here? Is there not room on the server? Mosher, Daniels, and Jamil get on podcasts regularly and debate whether secondaries make any sense. Upvoted and accepted MDMA's excellent answer, which is what I was looking for.
Feb
27
comment Appropriate Stout Style for Chicory, Coffee (and more!)
I do loooooove Cascadian Dark Black India Black Pale Ales, but I was thinking of going more in a hoppy american stout direction. Similar to Sixpoint's Diesel Stout (www.ratebeer.com/beer/sixpoint-diesel-stout/47131/). Just trying to see if some of the adjuncts would work with the hop profiles.
Feb
27
comment Appropriate Stout Style for Chicory, Coffee (and more!)
Upvote, good call on the citrus. Tried doing a Sorachi Ace IBA, and its good, not great. The lemony-ness of the Sorachi's doesn't quite work with the roast. roast+citrus = bleh; roast+earth = yes.
Feb
27
comment WLP 566 Saison Long Fermentation
I'm hoping I can get the gravity lower, but I'm afraid my yeast my poop out. Raised the temp up to 77 (fermenter, with temp controller/brew pad), roused yeast, got some airlock activity (which I know isn't the end-all-be-all sign of fermentation, but it seems to have slowed. If I get it to the high teens that is around 80% AA. Going to take a gravity reading tonight and Thursday and see if it has dropped.
Feb
23
comment All-late addition hop APA
he actually goes for a 7.23 gallon boil since it is 90 minutes. Hville is blocked @ my work, but will check it when i get home to see what that does to the IBUs (recipe estimates 66). Mmmmm, rye-pa. Just cracked my last double-rye from a year ago and it is one of the best i've ever made. Also wondering if that massive, time-consuming, borderline-ridiculous step mash is necessary. Who does a 2 1/2 hour mash!!!??
Feb
22
comment Diacetyl Rest on Cream Ale
I suppose its more of a move to hasten fermentation. US-05 typically works quicker than this brew. I just want to make sure the beer is dry on the palette and that fermentation finishes. Once the fermenter itself reached 70 I gently shook/rocked to rouse the yeast (krausen still hadn't subsided).
Feb
15
comment The cheapest way to start brewing
Do NOT buy bottles. Anyone who wants to brew beer likely drinks beer, and has friends who do the same. A $10 container of Star San will last years and allow you to use commercial bottles. If you're particular about no labels, load up your dishwasher and take them out at the end of the steam cycle (but before the heat cycle). They will come right off. Upvoted!
Feb
15
comment Very long primary in plastic
I'd also check Craigs list for glass carboys, I am also a plastic-phobe (probably unnecessarily). I found a guy in MD who was bringing truckloads of 5 gallon carboys from his father's (sold) spring water business in NC. Got 5 of them for $40.
Feb
15
comment What will happen to this un-sanitized batch of Wheat beer?
I am just quoting what Chris White says in his book, that it is a simple step when using dry yeast that can improve flavor, and that it should absolutely be done with each batch. If he has been refuted since writing it by the folks at Brewing Radio, more power to them.
Feb
10
comment Splitting Batches / Dilution
upvote and accepted, good point on the palette developing. Also, I personally tend to be a huge critic of my own stuff, and am consistently in search of the perfect IPA. I was picking up acetaldehyde in my sorachi black IPA (side note: in retrospect, while I wanted to work with this varietal, I would not recommend it with a black IPA...lemon+roast doesn't really work), but others thought it tasted great. Also, re: extraction efficiency, typically what I will do with BTP is set up a 'recipe' that is only my mash. I basically cut ingredients in half for the individual diluted brews.
Feb
7
comment Flaked Maize Mini/Partial Mash
My understanding is using maize for a cream ale gives it a lighter body and low levels of DMS, so I would like to get as much of the character as I can. However, I am using 6 lbs of extract for this recipe, and since I am using 2 lbs of 6-row, I don't want to hit 'imperial' levels of OG. I might just do a 30 minute mini-mash at 150ish so it will be nice and dry. If I were to boil, practically speaking, as an alternative to a decoction, would I simply have one muslin bag of maize and one of 6-row, where I would remove the 6-row bag for the rolling boil per the linked instructions?
Feb
6
comment How do you label your bottles?
Great site! Now I just need to work on my Adobe Illustrator Skillz.