Reputation
Next tag badge:
95/100 score
25/20 answers
Badges
1 21 49
Newest
 bottling
Impact
~968k people reached

3h
answered Krausening / Pitching Actively-Fermenting Wort
4h
answered Think my fermentation is stuck
4h
comment Racking flavour - too strong?
Have you tasted it yet? I haven't found priming with brown sugar to add any flavor at all.
5h
comment Racking flavour - too strong?
jards, if that's the case, then I agree with you completely.
1d
comment Where to find clear glass beer bottles?
Corona uses a specially processed hop extract that does not do that. But knowing you're making kombucha makes a difference....no hops, no problem!
1d
comment Where to find clear glass beer bottles?
Probably because using clear bottles is such a bad idea. Unless you store the in the dark, the beer will become lightstruck, also called "skunked".
1d
comment Racking flavour - too strong?
I'll disagree...the best way to achieve even carbonation is to boil your priming sugar with some water. Put that in your bottling bucket and rack the beer onto it to get even mixing.
1d
comment Mash Boiler – What's a good boiler?
Yes, I use a homemade immersion chiller. I also use a March 809 pump to do recirculated chilling.
Jul
31
awarded  bottling
Jul
30
answered Achieving the Expected SG from a Beer Recipe
Jul
30
answered Should I use beer gas to dispense carbonated kegs?
Jul
29
comment Homebrewing Soda, Safety Concerns
It's still not impossible for the plastic ones to explode if the pressure gets high enough. Store them somewhere safe.
Jul
29
awarded  mash
Jul
28
comment Homebrewing Soda, Safety Concerns
Since they're PET bottles, that's a very minor concern. At least I hope that's what he means by 2L soda bottles. If he used glass, he should get rid of them as soon as possible.
Jul
28
answered Homebrewing Soda, Safety Concerns
Jul
28
comment Preparing yeast for secondary fermentation
Keep in mind that sweetness can be as much due to lack of hops as fermentation. Also, alcohol adds sweetness, so stronger beers will seem sweeter.
Jul
27
comment Preparing yeast for secondary fermentation
One thing you can do is try a fast ferment test (sometimes called a forced ferment test). That will tell you is it's the wort or the yeast. Take a sample and put it in a container like a jar. Add a LOT of yeast to it...it can even be bread yeast. All we want to do is find out how low that wort will ferment. Leave it in a warm place for a few days, then take a reading again. If it's dropped, you know there's still fermentation to be done. If it hasn't, the beer is finished.
Jul
27
comment Preparing yeast for secondary fermentation
OK, I don't see a lot of unfermentables there in terms of ingredients. The extract will be to some extent, but there's not a lot of that. Nottingham should have no trouble at all dealing with a 1.083 beer. However, since the gravity hasn't fallen further, I really suspect that fermentation is done. I also think that's a fine FG for a 1.083 beer. Is there some particular reason you want it lower or think it should be?
Jul
27
answered Preparing yeast for secondary fermentation
Jul
26
answered Bottle Conditioning with Saison Yeast - Any adjustments to priming sugar necessary?