Reputation
1,042
Top tag
Next privilege 1,250 Rep.
Create tag synonyms
Badges
7 21
Newest
 Enlightened
Impact
~48k people reached

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?
Dec
4
comment False bottom not working effectively
Out of curiosity, will you brew commercially with that? Or are you really, really thirsty?
Nov
30
comment Transfert wort in a cube then chill it
If you sanitize properly your cube, and add hot wort to it (esterile) there will be no bugs there to grown. You can then just cool it and add your yeast and you will be fine. There is no difference in doing that in the cube or cooling the wort in the pot and moving it to the fermentor. All you need is good sanitation.
Nov
25
comment Homebrew sitting on top of washing machine - agitation
There is also a detrimental effect on the head (foam) formation. The proteins that create the beer head can get used up during fermentation and you may end up with poor head retention.
Nov
10
comment Basic yeast questions
Overpitching (i.e. Pitching too much yeast) can also lead to undesirable flavours in the beer as the yeast will be 'stressed' and produce esters.
Nov
3
comment Tips on making a no-chill IPA
What did you use for bittering?
Oct
17
comment Does temperature during bottle conditioning effect the flavour?
And the banana flavor most likely came from the yeast used. It is caracteristic (and wanted) in Weiss beers.