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Dec
28
comment Is Oxiclean Free OK to use on a metal brewpot
To expand a bit on the previous comment, if the metal is stainless steel, it's fine. If it's aluminum, don't do it.
Dec
27
comment Can I leave the sulphites out of my store bought wine kits
It's been a long time, but IIRC the flavor seemed "flatter", if that makes any sense. Kinda like when you don't salt food.
Dec
23
answered Yeast Ok After Being Near Freezing?
Dec
23
answered Can I leave the sulphites out of my store bought wine kits
Dec
19
awarded  Nice Answer
Dec
14
comment Will bottling by pouring negatively impact the flavor of my beer?
I don't think there's enough fermentation going on in the bottle to consume much oxygen, at least according to info I've come across in the past. Bt of the beer is consumed in the next month or so, I doubt there will be a problem.
Dec
7
comment How long should I condition an IPA?
Yeah, you have a good point. Let me see if I can be a bit more precise...I definitely wouldn't say that a low alcohol beer takes 5 weeks of conditioning, or 7 weeks for a 6.5% beer. Beyond that, though, I fall back on my "taste it a week after packaging" theory and decide from there.
Dec
6
comment How long should I condition an IPA?
Just as I said in my reply, I wouldn't give any estimates. I'd start tasting after a week or so in the bottle or keg and see what I thought.
Dec
6
comment How long should I condition an IPA?
I'm not gonna downvote, but my own experience and tastes very much disagree with this.
Dec
6
comment How long should I condition an IPA?
I'm sorry, but I just can't agree with that. It's too dependent on personal tastes and beer style.
Dec
4
reviewed Approve Is 2 hours cooling the wort before adding yeast too long
Dec
3
comment When am I supposed to add my dark grains
Again, I think that's overgeneralizing. My water isn't "weird" in any way, but I know that using his formula wouldn't get me what I want a lot of the time. How do I know? I've tried it.
Dec
3
comment When am I supposed to add my dark grains
But AFAIK he uses RO water. That's about the only way a "formula" like that would work. Not to mention that I'm not certain I agree with him, despite his record!
Dec
3
answered When is aeration good and/or bad in homebrewing?
Dec
3
comment When am I supposed to add my dark grains
Hard to say. I do know that I haven't found EZ Water to be as accurate as Bru'nwater, but I haven't directly compared pH estimates. I was speaking more about comparing an all pils mash to one with dark grains in it.
Dec
3
comment When am I supposed to add my dark grains
I have to take exception to the statement "Without a lot of roasted malt or dark crystal, mash pH typically isn't something you need to worry about". An all pils grist could present as many, if not more problems. In short, know what the pH is for any grist and know what you need to do to make it correct.
Dec
1
answered When am I supposed to add my dark grains
Nov
28
comment What happens if I Double Brown Ale
I would guess so, too. My LHBS buys extract in bulk for the kits they sell. They have quit e a turnover and I've never gotten stale extract from them.
Nov
28
comment What happens if I Double Brown Ale
Almost any yeast will go to 10-12% ABV. You just need to pitch a properly sized starter of healthy yeast. I have found champagne yeast to have a negative effect on beer flavor and I avoid using it after a few dismal trials.
Nov
28
comment What happens if I Double Brown Ale
No, the "cidery" flavor has nothing to do with table sugar vs. Belgian candy sugar. Even Belgian brewers seldom use candi rock sugar. They use plain, non inverted sucrose made from either sugar can or beets. I have much experience with using sugar in beers and have never had cidery flavors from it. The old myth seems to have come from the "bad old days" of a "kit and a kilo". It's been traced to stale liquid extract. The sugar doesn't cover the flavor, so the beer tastes cidery.