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23h
comment How long must water be boiled to remove temporary hardness (bicarbonates)
It's becasue knowledge is not static. John learned something in between the 2 books. And we're all still learning...be careful what you take from older books.
1d
comment Heating after fermentation?
Bubbles are an absolutely inaccurate way pf predicting fermentation. Bubbles can be released by temperature changes or other things. The only way to know if fermentation is complete is to take specific gravity readings. when there is no change in specific gravity, fermentation is done no matter what the bubbles are doing.
1d
answered Heating after fermentation?
2d
answered How would the first brew taste like ? If it goes well , and if it doesnt go well?
May
21
answered At what point in fermentation does temperature no longer influence flavour?
May
20
comment What are the simple things i should be careful about (like bleach) for my first time brewing?
Putting the fermenter in a tub of water provides extra mass that will reduce temp swings. Then you can ice, frozen water bottles, etc. to the tub of water to cool it down.
May
19
comment How will this beer turn out?
It is a common myth that Belgian yeasts like warmer temps. If you read "Brew Like a Mionk" you'll find that most Belgian breweries start the yeast in the low-mid 60s and let it rise after the bulk of fermentation is done.
May
19
answered What are the simple things i should be careful about (like bleach) for my first time brewing?
May
18
answered My ingredient quantities seem a bit off
May
17
answered Beer bottling procedures (first timer)
May
16
comment Fermenting, carbonating and dispensing using the same (corny) keg?
If you don't cut at least an inch off the keg diptube it will clog. And every time you move the keg you stir up the huge amount of yeast and trub in it.
May
15
answered Fermenting, carbonating and dispensing using the same (corny) keg?
May
11
answered Kegged DIPA lost bitterness and aroma after three weeks in keg
Apr
27
comment All my beers taste heavy bodied
There's absolutelY nothing wrong woth using sugar to control body. Even with partial mash you may need to do that since you'll still be using extract. Heck, I sometimes do it with all grain batches. Don't overlook a useful tool in the toolbox. And there is absolutely no benefit to using inverted sugar in terms of beer quality. Don't make homebrewing harder than it needs to be.
Apr
27
answered Fermentis S04 vs.S05
Apr
25
answered Leaf Hops to Pellet Hops
Apr
25
answered Have I ruined my brew before I even begin?
Apr
24
comment All my beers taste heavy bodied
It's a lot easier than that. Just replace maybe 5-10% of the extract with table sugar. It's a great fix. When I was designing an extract version of my Rye IPA recipe for Northern Brewer, I was having the same issue as you are now. By swapping 1/2 lb. of dry extract for 1/2 lb. of table sugar, the recipe not only reached the same FG as the all gran version., the flavor and body were also very close.
Apr
23
comment What are all the factors that contribute to short fermentation time?
Sorry, forgot...it was 1.064 and went to 1.011. I use WY1450 Denny's Favorite in a 3 qt. starter.
Apr
23
answered What are all the factors that contribute to short fermentation time?