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Aug
28
comment Which is a better fermentation method for high gravity beers?
Yes, I was referring to warmer ambient temperatures, and you are correct, fusel alcohols occur when fermented warmer than recommended temperatures. However, which high gravity beers, the fermentation will be more active and thus produce more heat (as it is an exothermic reaction). Therefore, although your cabinet may do fine for a typical small beer, you may be surprised at the fusel alcohol content of this bigger beer.
Aug
13
comment I used too much malt. What should I do? Suggestions how to salvage?
@Tobias yes, the extract most definitely varies from brand to brand. In fact, you can have a sack of 2-row who's extract will vary the older it gets. Beer-smithing is a very, very rough science. Though, it can also be exact...
Aug
11
comment I used too much malt. What should I do? Suggestions how to salvage?
Ok you're right. Using my assumption that it's 40 points per pound per gallon, the addition is 24 points not 34 like I listed originally. Do you have any good reason I should go with the 44 points per pound per gallon figure instead of the 40 that I used?
Aug
11
comment I used too much malt. What should I do? Suggestions how to salvage?
Well, I saw a range given on Palmer's website - I used the lower end of the range. Admittedly I don't really use DME, so i don't have a lot of experience with it. Also, the OP stated he added 3 pounds extra not 2. I don't have a problem making the update to my post though, if you feel that is what's correct.
Oct
17
comment Yeast Character Resource
Works great now, thanks!
Aug
29
comment Yeast Character Resource
Couldn't find an email to contact you by, so I'll provide my feedback here: two things. 1) The Google Sign On is broken, something about a re-direct link. 2) I think it'd be helpful to list the yeast in numerical order.
Aug
29
comment Yeast Character Resource
You rock! I was hoping someone would do this if there wasn't already such a resource around. I'll go peruse your site and I'll be sure to provide any feedback I have. Cheers!
Jul
22
comment Yeast Character Resource
Yea, I like the White Labs resource, that's who I was referring to as 'certain manufacturers' in my question, but I'm looking for something different from that.
Jul
14
comment If I condition my grain, is it ok to wait until I grind it?
OH NO! is there any way to mitigate that?
Jul
8
comment How to cope with stale/chewy grain?
How old is you grain? I feel this will be useful information in case someone has a similar problem in the future.
Mar
11
comment Chilling wort before pitching yeast
Assuming you are doing full wort boils, would this technique still not be advantageous? i.e. you could tailor your recipe to produce a thicker wort than desired, and then thin it out post-boil with a gallon or two of ice cold distilled water. I've never thought of doing this, and am wondering why it isn't talked about much.
Mar
6
comment Leaf Hops in Primary
Ended up not getting a hyrdo sample till today. I'm at 1.020 and no grassy flavour. I went ahead and stirred up my yeast cake to give 'em a chance at getting down to that 1.012 range. I'll take another reading tomorrow to see if it's moved any, and if so wait till right at the two week mark to check for grassy off-flavours again. Thanks for the help!
Mar
4
comment Leaf Hops in Primary
Thanks for the detailed response. I'm at 7 days today, I'll take a gravity reading and see where I'm at. I used a washed white labs wlp005 yeast which fermented a 1.052 amber ale down to 1.012. This porter was a 1.056 PG, so I'll be looking for an SG in that same 1.012 range. I am worried about the grassy taste, and that was once of things I was wondering about, so thanks for mentioning it.
Mar
4
comment Leaf Hops in Primary
I don't have my recipe in front of my right this minute, but something in the 0.3 oz range.