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May
14
comment The “correct” step to add cinnamon and vanilla?
The main flavor compounds in vanilla and cinnamon are both phenolic compounds that will boil off if added to early in the boil. I have always seen them added either 10 minutes or later in the boil. Added to the fermenter in secondary. Or soak cinnamon sticks or vanilla beans in vodka and add that to the bottling bucket. If you take that latter approach you can titrate how much you add.
May
10
answered Dropped the temperature as it was getting out of control, did I shock my yeast?
May
8
comment Can you mash for too long?
When we did this we assumed 65% efficiency. So we had plenty of grain. It just took a lot of sparge water before the amount of sugar running off the massive amount of grains went below what we felt was a completed sparge.
May
8
comment Can you mash for too long?
I haven't ever mashed overnight because I have a hard time keeping temperature controlled enough for an hour or 90 minutes. So I shouldn't have said anything about that so took it out. But the comment about sparging still stands.
May
8
revised Can you mash for too long?
I don't usually mash this long so I shouldn't have put my neck out.
May
7
answered Can you mash for too long?
May
7
comment Using pine in beer
It would be smart to do a test batch with vodka flavored with the tender tis/needles/brown part first. That way if it does taste like turpentine, which I am guessing it would if you put in too much then you only have that issue with one beer. And can titrate the concentration till you get the flavor profile you want.
May
6
comment Why an erlynmeyer flask?
You are absolutely right. The bigger the better for surface area. We often use shakers instead of stir plates for cultures. The beauty of the erlynmeyer flask is that they don't spill easily when the liquid inside is vigorously mixed. Try the same thing with a beaker and you would have one major mess.
May
5
answered Why an erlynmeyer flask?
May
3
comment How to make more beer than I can boil?
A couple of alternatives to stay AG would be to use a no chill brewing cube and do two batches of mashing. Then combine the wort produced from the two batches. Another alternative would be to sparge with less liquid and add a bit more grain to hit a higher OG in a smaller volume and then dilute on the backend. I believe people do the latter often without any issues.
May
1
comment Can Infected beer cause death or major illness?
There might be an ascertainment bias. How are people supposed to report death by infected beer. I mean their dead right. ;-)
May
1
comment How to train my nose for hop aromas?
Another potential way is to go somewhere where they have a randalizer. A brewpub near me had a night where they offered the same beer sent through a bunch of different types of hops using their randalizers. I couldn't make it but a friend of mine said it was awesome. One day I hope they do it again.
Apr
30
comment How little light can spoil a beer?
Oh ok that would make sense. In that case the fan should be replaced with a non-light up fan. The effect may be negligible on the beer but it is definitely in the range of skunking light. For a beer in direct sunlight skunking takes a matter of minutes. But if the beer sits with very little light for a long time (days) this could have an effect on the beer.
Apr
29
answered How little light can spoil a beer?
Apr
29
comment How to prevent solventy/overly alcoholic flavors?
Basically stressed yeast is right. Only time can help with a beer with a lot of fusel alcohols. Check out this page on fusel alcohols for more information: en.wikipedia.org/wiki/Fusel_alcohol
Apr
29
answered What is the benefit of long fermentations/leaving beer on yeast for weeks?
Apr
27
comment Oh… my back… (how do I brew with less heavy lifting?)
The benefit of the internet is you can get find just about anything. If the faucet is really 13/16 this adapter from Lowes should do the trick: lowes.com/pd_144148-72906-SF0036_0__?productId=3147017
Apr
26
comment Oh… my back… (how do I brew with less heavy lifting?)
Yeah don't have to switch to BIAB in order to use this setup. Just what I have experience with. The key for you would be getting as much setup in one location.
Apr
26
comment Oh… my back… (how do I brew with less heavy lifting?)
An alternative would be to switch everything inside. I do BIAB inside with no troubles. You can boil on an normal stovetop. Keeping the lid on the brewpot helps to keep the heat in and makes it boil faster and harder, but beware boil over. I usually crack the lid once I get to a boil.
Apr
26
answered Oh… my back… (how do I brew with less heavy lifting?)