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May
8
comment Can you mash for too long?
IIRC, I've gone up to 16 hours and the temp dropped to about the mid 140s. No off aromas, no problems. But like you say, if it smells bad, don't use it!
May
8
comment Can you mash for too long?
Have you ever tried an overnight mash? Say for 10-12 hours? I have and there's nothing wrong with it.
May
7
comment Can you mash for too long?
I know people who do overnight mashes and don't experience contamination, so I had to downvote.
May
7
comment Using pine in beer
@Frustrated - If you think of hops as a flavoring, you're correct. If you think of them as bittering/preservative, then pine likely would not do the same thing.
May
6
comment Using pine in beer
Not in the least.
May
6
answered Using pine in beer
Apr
27
reviewed Approve What is the most important parameter to measure in water
Apr
26
comment What is the most important parameter to measure in water
You're correct and I missed that. But it IS the most important parameter.
Apr
25
answered What is the most important parameter to measure in water
Apr
24
comment What is the purpose of dry hopping in intervals (multiple additions)?
A long time dry hopping will not necessarily give you grassy or vegetal flavors. I typically dry hop for months and have never had problems from it.
Apr
23
comment What is the benefit of a 3 tier system?
Keep in mind that the brewer makes the beer, not the equipment. A 3 tier system can be an advantage for one style of brewing, but it's not an overall advantage. You can make beer just as good as is produced on a 3 tier system with much simpler equipment.
Apr
22
answered Most common and obvious off-flavours for homebrewers
Apr
22
comment SG and OG quite different to values indicated on can label
In my experience, shaking the fermenter does not provide sufficient mixing to get an accurate OG reading after topping up. It may provide enough O2, but that's a different matter.
Apr
20
comment Airlock: vodka, water, or
StarSan can stay good for a long time (years in my experience) if mixed with distilled water.
Apr
20
revised How much Potassium (or sodium) metabisulfite to remove chloramine?
added 1 characters in body
Apr
20
answered How much Potassium (or sodium) metabisulfite to remove chloramine?
Apr
19
comment How do you sparge?
That is not true of batch sparging.
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.