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Apr
18
comment Would placing the fermenter tank in a tub of water be a good way to handle hot environments?
Agreed. I have been using this method of temp control for years and while crude, it's very effective. As an added benefit, the mass of the water makes it very effective at buffering thermal swings.
Apr
11
comment What is the purpose of dry hopping in intervals (multiple additions)?
My own experimentation and experience is what I go by.
Apr
7
comment How can I fix low starting gravity?
Manifold, false bottom or screen should make no difference to efficiency in batch sparging.
Apr
5
comment How foolish is it to try to make up for my tripel's shortish secondary by bottle conditioning it longer?
Buy a bucket to ferment in. Cheap and effective.
Apr
5
awarded  Good Answer
Apr
5
comment How likely to get off flavors from American Ale transferring to secondary?
I would have to say that you're the exception.
Apr
5
answered How foolish is it to try to make up for my tripel's shortish secondary by bottle conditioning it longer?
Apr
4
comment How likely to get off flavors from American Ale transferring to secondary?
As far as my research has been able to discover, much of the past warning about autolysis is based on commercial brewing, not homebrewing. Commercial brewers have large amount of beer, and hence weight, sitting in tall narrow fermenters. The pressure from all the beer can cause sells to burst and autolyse. Homebrewers OTOH use shorter, wider fermenters with much less beer and consequently weight on the yeast. Once again we have a situation where what applies to commercial breweries does not necessarily apply to homebrewers.
Apr
4
comment How likely to get off flavors from American Ale transferring to secondary?
Nope, I wouldn't. I have personally gone 2 months without a problem and know others who have gone far longer. Is it a great idea? Likely not. Is it a problem? Not in my experience.
Apr
4
comment How likely to get off flavors from American Ale transferring to secondary?
I agree with everything in the answer except the risk of autolysis at 3 weeks.
Apr
4
comment What are the benefits of using brewing sugar over types of sugar?
Increase the alcohol, lighten the body, remain true to style if you're brewing a Belgian or British beer style. Or, in he case of candi syrups, to enhance flavor.
Mar
30
comment Mash-produced unfermentable sugars do add sweetness and aroma?
My experience is that if you boil it down enough, you can achieve caramelization temps. But I haven't found that to be really different than not boiling it quite that far. And as noted, it isn't happening in the mash.
Mar
29
comment Mash-produced unfermentable sugars do add sweetness and aroma?
If by puling off the mash and caramelize it you mean decoction, there are mixed feelings about it. There are a lot of people who feel that doesn't make a difference. My own experimentation seems to confirm that. You can take some of the wort and boil it down to caramelize it to add sweetness, but obviously that's not done in the mash.
Mar
25
answered Mash-produced unfermentable sugars do add sweetness and aroma?
Mar
24
awarded  Enlightened
Mar
24
awarded  Nice Answer
Mar
23
comment Can I change the color to my beer to an arbitrary color?
A friend made a "Beetweizen" one time. No color from the beets.
Mar
17
comment Ensuring an accurate gravity reading
Very true, Tobias.
Mar
16
comment My brew is taking far longer than the leaflet suggests
Secondary fermentation is not always necessary and I think most homebrewers don't do it these days. I seldom do. Taking gravity samples is the only way to know what's going on...bubbles are unreliable as indicators. In your case, you could be seeing bubbles due to CO2 release due to temp changes. There's nothing wrong with opening the fermenter to take a gravity sample as long as you practice good sanitation.
Mar
15
comment Making a starter without DME?
Keep in mind that the best OG for starter wort is between 1.020 and 1.040. I aim for 1.030-35.