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Dec
20
awarded  Commentator
Dec
20
comment How do I estimate the viability of dry yeast?
@Graham: Updated to at least reflect what the web tool is communicating.
Dec
20
revised How do I estimate the viability of dry yeast?
deleted 5 characters in body
Dec
20
comment overheated the mash by a long shot
You can do an iodine test, read about it here: link, I would not add any sugar.
Dec
20
comment overheated the mash by a long shot
Bugs can eat bigger molecules, and the tartness might offset the massive F.G. Not only is Roselare his best chance of saving the beer, what could be funkier than pumpkin sour!:)
Dec
20
revised overheated the mash by a long shot
added 232 characters in body
Dec
20
comment overheated the mash by a long shot
Good Point Joe. What do you think about throwing in some Roselare and putting under the stairs for a year?
Dec
20
revised overheated the mash by a long shot
Spelling...
Dec
20
answered overheated the mash by a long shot
Dec
20
comment overheated the mash by a long shot
I see from your other post you were at 190 for 40 min.
Dec
20
comment overheated the mash by a long shot
where/how did you measure the temp? How long was the mash at this temp?
Dec
20
comment What's wrong with using finings?
I disagree. Firstly color and clarity play a huge role in how beer is perceived. In "Beer: Tap Into the art and science of brewing" Dr. Bamforth makes this point several times. Jamil Z. of the the BJCP and brewing network makes note as well. Secondly, cloudiness in beer can indicate polyphenols, yeast, etc. in suspension, these components have a big effect on how a beer tastes. Yeast make beer taste bready to me, not to mention they are coated in hop oils that will make a yeasty IPA taste more bitter. Other hazy factors like phenols can add an acrid burnt taste if left in suspension.
Dec
20
comment How do I estimate the viability of dry yeast?
I agree Graham, I should not have written "dead". In terms of pitching viability would you agree with the tool that less than 1% of the yeast are alive? If so i will edit my post to clarify.
Dec
20
comment Secondary fermentation including carbonation in a Corney keg
His question involves racking once to get the cider off the yeast/trub, and bottling early to avoid priming. He didn't ask about force carbing or single vessel fermentation.
Dec
20
asked How do I account for Late Hop/Whirlpool IBUs?
Dec
20
asked How do I estimate the viability of dry yeast?
Dec
20
answered Help! My secondary fermenter exploded!
Dec
20
answered Secondary fermentation including carbonation in a Corney keg
Dec
20
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Dec
20
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