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| bio | website | |
|---|---|---|
| location | Manhattan Beach, CA | |
| age | ||
| visits | member for | 1 year, 5 months |
| seen | Feb 14 at 23:05 | |
| stats | profile views | 9 |
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Dec 20 |
answered | overheated the mash by a long shot |
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Dec 20 |
comment |
overheated the mash by a long shot I see from your other post you were at 190 for 40 min. |
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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? |
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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. |
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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. |
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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. |
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Dec 20 |
asked | How do I account for Late Hop/Whirlpool IBUs? |
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Dec 20 |
asked | How do I estimate the viability of dry yeast? |
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Dec 20 |
answered | Help! My secondary fermenter exploded! |
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Dec 20 |
answered | Secondary fermentation including carbonation in a Corney keg |
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Dec 20 |
awarded | Supporter |
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Dec 20 |
awarded | Editor |
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Dec 20 |
revised |
Fill water in primary added 112 characters in body |
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Dec 19 |
awarded | Student |
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Dec 19 |
answered | Prickly Pear Beer Experiment |
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Dec 19 |
asked | Best Methods for removing chloramine |
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Dec 19 |
answered | Fill water in primary |
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Dec 19 |
answered | using champagne yeast as a secondary yeast for fermentation? |
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Dec 19 |
awarded | Teacher |
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Dec 18 |
comment |
Will my session beer be OK for 5-6 weeks in primary? Did you use dry or liquid yeast? Did you make a starter? |
