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Apr
15
awarded  Notable Question
Apr
8
awarded  Famous Question
Apr
2
awarded  Yearling
Mar
17
awarded  Organizer
Mar
17
revised Stuck Kvass fermentation?
Make the title reflect the question contents
Jan
1
comment Question about the diacetyl rest process
During the rest, yeast will consume precursors that could become diacetyl.
Dec
21
awarded  Popular Question
Dec
17
comment Keeping the grain … While boiling. Is that bad?
When does your friend removes the grains from the beer? At the end of the boil?
Dec
17
revised Keeping the grain … While boiling. Is that bad?
make the title a bit clearer
Dec
8
comment What characteristics does Halcyon and Maris Otter bring to beer?
Europe's upcoming craft brewery, brewdog, reportedly uses Maris on their leading brand, Punk IPA
Nov
13
comment Why does my beer keep getting better the longer I leave it to rest?
Bottled straight after boiling/cooling? It's this an alcoholic beer? Are you fermenting it?
Oct
21
comment How to increase gravity / decrease amount of water in my wort, and extract the same amount of sugars?
How do you remove the plastic pipe inside the metal?
Oct
16
comment How to increase gravity / decrease amount of water in my wort, and extract the same amount of sugars?
If you got the time and resources you could experiment with a false bottom. May increase your efficiency at the volume you want, although you are not likely to reach 90%
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