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Jul
10
comment Faster carbonation by injecting CO2 into the Draw line
It might, but I have no personal experience with that.
Jul
10
answered Faster carbonation by injecting CO2 into the Draw line
Jul
9
revised I have a keg, now what?
corrected spelling
Jul
5
answered Is this white thing correct in kriek lambic?
Jul
3
comment in depth cleaning glass bottles
FWIW, a 30 second contact time with StarSan is all that's required. And you don't need full immersion necessarily, although that's often the easiest thing to do. All you need to do is wet the surfaces and wait 30 seconds.
Jul
2
comment Can boiling the entire mash achieve results similar to decoction?
It's not just me. In experiments I've done with blind triangle tasting, a majority of tasters either had no preference or a preference for non decocted beers over those that were decocted. ahaconference.org/wp-content/uploads/presentations/2008/… , starting on pg. 25
Jul
2
comment High water pressure compressor for washing bottles
I'm adding this as a comment, since it really doesn't address your question. Soaking them in hot water and PBW or Oxiclean or another oxygen based cleaner would be a simpler, less expensive solution.
Jun
30
answered What is the effect of conversion efficiency on your brew?
Jun
25
comment High OG content for yeast
@mdma - fair enough. I still disagree, but if all we're talking about is "acceptable" beer rather than great beer, I'll give you the benefit of the doubt. I can't upvote until your answer is edited.
Jun
25
comment High OG content for yeast
I'm sorry, but I had to downvote for trhis comment..."the yeast will multiply to the quantity needed to ferment it ". If that's true, why pitch more than oner cell? If you revise the answer, I'll change my vote.
Jun
24
comment High OG content for yeast
No, considering your situation that will be fine. For info on pitching the proper amount of yeast in the future, see mrmalty.com .
Jun
24
answered High OG content for yeast
Jun
23
comment Oily Beer - Can I get the head back?
You shouldn't steep at a higher temp than about 170F, especially with dark malts like that. Whether or not it contributed to your problem is hard to say. But if you boiled the chocolate malt, it could have a negative flavor impact. I guess that maybe it could solubulize oils in the malt.
Jun
23
comment Oily Beer - Can I get the head back?
Hmmm, strange. Like I said, I've never seen it even when I've used 2 lb. of chocolate malt in a recipe of mine. Did you steep the chocolate malt? How long and at what temp? Not sure that matters, but we may discover something.
Jun
23
comment Oily Beer - Can I get the head back?
OK, so you can see oils. Do you know for certain it's from the chocolate malt?
Jun
23
comment Oily Beer - Can I get the head back?
I take it you've made this before and you know that's the problem? What's the rest of the recipe? What yeast, pitching rate, and fermentation schedule are you using? All of those can have a huge effect on head.
Jun
23
answered Oily Beer - Can I get the head back?
Jun
22
answered I have a keg, now what?
Jun
22
revised Calculating carbon dioxide production during fermentation
added 1 characters in body
Jun
22
answered Honey addition to dunkel