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Sep
17
comment When bottling, is it better to use corn sugar or saved wort?
Can you give me an advantage? I've certainly never found one. And from my position, I don't find being Rgebot compliant to be an advantage.
Sep
15
answered When bottling, is it better to use corn sugar or saved wort?
Sep
15
comment Is there any way to make a bottle-fermented beer/cider sweeter?
I don't think I'd try pasteurizing. Too much that could go wrong.
Sep
15
comment Is there any way to make a bottle-fermented beer/cider sweeter?
You could use something non fermentable like Splenda. Assuming you like that stuff!
Sep
14
answered Is there any way to make a bottle-fermented beer/cider sweeter?
Sep
10
awarded  secondary-fermentation
Sep
9
answered Brewing with rice. Rice cooker vs Cereal Mash?
Sep
7
comment Achieving the Expected SG from a Beer Recipe
Mash temp plays a small role, biut grist is a much bigger player.
Sep
7
answered Wine Thief or a simpler way to sample wort from a carboy?
Sep
6
comment Oops - I added corn sugar at the start of boil, recipe said “add at 10 minutes to go.”
It really makes no difference at all. I always add at the beginning of the boil so I don't forget it later.
Sep
2
comment Dry-hopping creates CO2 pressure
That's because the pressure built up in the headspace of your keg.
Sep
1
answered A recipe for a winter version of a wheat beer?
Sep
1
comment If a beer recipe calls for secondary fermentation, should I do it even though there are drawbacks?
No, precise temp control isn't necessary for crashing. Just put it somewhere cold, like a fridge.
Aug
31
comment How do I save yeast to be reused?
You pour off the beer on top before using the yeast. The dead yeast on the bottom is no problem. Just yesterday I made an IPA using a 2 1/2 month old slurry stored the way I describe. There's also this experiment proving the point....brulosophy.com/2015/08/24/…
Aug
27
answered Does Wheat decrease shelf life?
Aug
26
comment How long must water be boiled to remove temporary hardness (bicarbonates)
It's not usually a good idea to try to emulate water form an area. almost every brewery adjusts and treats their water somehow, so knowing the water they start with is not necessarily as knowing the water they use.
Aug
25
answered What malt should I use to get a red beer?
Aug
23
answered I have a stalled homebrew because the temp got too high, but the must is at the right place — should I bottle?
Aug
19
comment Best way to clean moldy fermentation bucket
My co author, Drew Beechum, and I did a comparison review between Craftmeister and PBW. You can read it here....experimentalbrew.com/blogs/drew/…
Aug
15
answered Dry-hopping creates CO2 pressure