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May
25
revised Blending beer DURING fermentation, in the hopes to get beer back in balance with hops
No idea what DEETS meant. Keep in mind there are people with other mother tongues than English reading the site.
May
15
comment Fermenting, carbonating and dispensing using the same (corny) keg?
What where the issues you found? Too much yeast in the beer?
Apr
9
comment ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
@MatthewMoisen a 90 min mash will give more time to enzymes to convert the sugars, so you could also get a lower FG on those above, if the issue was not enough enzymes to convert in the 60 min. Stirring the mash also helps (pro breweries stir the mash all the time to maximize extraction)
Apr
9
comment ceteris paribus, does mashing at a higher temperature lead to a higher final gravity?
@MatthewMoisen Did you mash the batches above for 90 min? I would expect you get the same OG, but with more fermentable sugars in the mix. Your FG should be lower, although perhaps not much due to the kilning of the Munich malt. Nice experiments by the way. Are all those 5 gallon batches?
Apr
9
answered Can I leave my hydrometer in the carboy to tell when fermentation is complete?
Apr
7
awarded  Enlightened
Apr
7
awarded  Nice Answer
Apr
2
awarded  Yearling
Mar
29
accepted Any drawback in heating the mash with grains in?
Mar
26
comment Any drawback in heating the mash with grains in?
Could a longer heating time have any adverse effect? What would a longer time spent on the glucanase / protease range cause, considering I'm using 'modern malts'? Would I see more break? Would I see changes in mouth feel?
Mar
21
revised Any drawback in heating the mash with grains in?
edited title
Mar
21
asked Any drawback in heating the mash with grains in?
Mar
8
awarded  Notable Question
Feb
14
comment Using trub directly vs. yeast rinsing.
What is a DFH90?
Feb
13
asked Should yeast be washed or just stored in the beer?
Feb
13
comment Do alcohol vapor escape through the fermentation / air lock?
Charlie Papazian, if memory serves
Feb
6
awarded  Informed
Feb
2
comment Fermenting, carbonating and dispensing using the same (corny) keg?
Trying it a the moment, my corny kegs are made in Italy and apparently are from a 'safer design', the gas and liquid valves have slightly different shapes, which mean one quick disconnect will only fit were it meant to (either gas or liquid). Also, my gas valve probably have some protection against beer going back into the co2 bottle, I couldn't use it as blowoff, it simply kept the pressure in the keg exactly as if it wasn't there (and I had to carefully bleed the CO2 via the pressure relief valve when I realized that). Now I'm bleeding manually every few hours. Spunding valve is on the way..
Jan
26
comment What are the benefits of fermenting under pressure?
On step 1, how do you figure out the fermentation is slowing down?
Jan
26
comment Secondary fermentation including carbonation in a Corney keg
What were the results of your experimentation bellow?