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May
20
answered Stopping fermentation and then bottling
May
16
answered What to expect from champagne yeast?
May
16
answered Measuring Cup for Batch Sparging?
May
16
comment How to improve freshness bottled beer?
They won't necessarily become more carbonated, but that's the usual scenario with infection. Like I said, I'm guessing.
May
16
comment How to improve freshness bottled beer?
Primarily by taste, yes. Also if it continues to become more carbonated.
May
16
answered Does skunk off flavour go away?
May
16
answered How to improve freshness bottled beer?
May
15
comment Which is the superior air-lock liquid: Vodka or Star-San?
I started with vodka and when it ran out I switched to tap water. No problems. I use StarSan if I have some handy, otherwise it's water. Or foil over the top.
May
14
comment What is the potential of rock candi sugar?
There is a persistent idea that inverted sugar is easier for the yeast to break down. While that may hold true from a chemistry perspective, the reality is that yeast has no problem breaking down non inverted sugar. At any rate, the sugar will become inverted in the kettle due to the heat and acids present.
May
14
answered How to Sterilize Bung and Hole while Maintaining a Strong Seal?
May
14
comment What is the potential of rock candi sugar?
I just consulted Jamil's "Brewing Classic Styles". All the Belgian recipes that use sugar specify cane sugar and/or candi syrup. None that I read use rock candi.
May
14
comment What is the potential of rock candi sugar?
I can't think of any reason why candi sugar would be healthier for the yeast. It's simply regular sugar that has been crystallized. And I'm not aware of any variability on the composition of table sugar. How could it be "almost" inverted? Could you provide some examples? For the best info about using sugar in Belgian beers, refer to "Brew Like a Mink" by Stan Hieronymous.
May
14
answered What is the potential of rock candi sugar?
May
13
comment How to mash quickly?
Look better after the edit?
May
13
revised How to mash quickly?
added 799 characters in body
May
12
answered Isinglass and temperature
May
12
answered How to mash quickly?
May
11
awarded  hops
May
9
answered Online hops reference
May
9
comment Can you mash for too long?
I have to disagree that waiting longer after a negative iodine test won't do anything. Longer mashes continue to break down long chain dextrins (which have already been converted from starch) and give you a more fermentable wort. The "myth" of short mash times comes from commercial operations. They may only hold a mash rest for 15-20 min. but they take hours to mash in or sparge and lauter. The grain is at mash temps all through those, so the they're actually mashing for much longer than the rest time they state.