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Jan
1
comment Question about the diacetyl rest process
During the rest, yeast will consume precursors that could become diacetyl.
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
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
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?
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?
Feb
14
comment Using trub directly vs. yeast rinsing.
What is a DFH90?
Feb
13
comment Do alcohol vapor escape through the fermentation / air lock?
Charlie Papazian, if memory serves
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?
Jan
26
comment Fermenting, carbonating and dispensing using the same (corny) keg?
This sounds like a working system. Have you tried dry hopping?
Jan
26
comment Fermenting, carbonating and dispensing using the same (corny) keg?
Given that most of the trub residue will stay in the kettle after the whirlpool and transfer, unless I have a very tick yeast layer, I suppose clogging can be avoided
Jan
26
comment Fermenting, carbonating and dispensing using the same (corny) keg?
Did you use a hop bag or keg dry-hopping is just a no-no?
Jan
23
comment How can I ferment in a corny keg under constant pressure?
Could you post a picture of the setup?
Dec
22
comment Bucket Heaters and Condensation safety / Lid considerations
Wouldn't those sulfur compounds evaporate again after he removes the lid, even if they condensate back into the wort while the lid is on?