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Jan
15
comment Force carbonation through beverage out line
I dunno. I have pretty good results using the "rock'n'roll" method.
Jan
15
comment Force carbonation through beverage out line
I've tested the method many times and agree that it makes no difference.
Jan
6
comment How does the fermentation schedule look when adding flavor elements?
We'll see soon. Next week, I'm going to begin an evaluation of the effects of various sugars in a standard wort.
Jan
5
comment How does the fermentation schedule look when adding flavor elements?
I haven't found that priming with honey produces any noticeable effects at all. I did a blind tasting comparing various priming agents, including honey, table sugar and force carbing. In a blind tasting, no one could tell one from another nor had a preference for any of them.
Jan
4
answered Should the Munich Water Profile be used for Bavarian Hefeweizens?
Dec
29
answered How does the fermentation schedule look when adding flavor elements?
Dec
29
comment How does the fermentation schedule look when adding flavor elements?
It' also covered extensively in my book "Experimental Homebrewing".
Dec
23
answered Did One Step kill my batch?
Dec
21
comment Mash & Sparge Calculation
As long as you figure boil off in %, you will never be able to accurately predict it. You won't boil off twice as much when you double your batch size. Use gal./hr.
Dec
18
answered Mash & Sparge Calculation
Dec
17
answered Left bottles in car overnight - am I screwed?
Dec
16
comment Saison fermentation stuck around 1.035
We talk about 3724 in our book "Experimental Homebrewing". My co author, Drew Beechum, is pretty much the master of saison and has used 3724 a lot. Besides the temp increase, the other thing to note is that yeast hates any back pressure at all, as noted above. Drew recommends using an open fermentation with it.
Dec
15
answered cold crash bottled ale
Dec
7
answered Wet cloth or dirty cloth smell
Dec
5
answered First time brewer needing help
Dec
5
comment Specific and generic questions from a first timer - size of fermenter, flavoring, gravity, sanitation
A weizen is a German style. It uses a yeast that emphasizes banana and clove flavors. A wit is Belgian style that uses a yeast that emphasizes more spicy phenols. Really, the only similarity is that they both use wheat.
Dec
4
comment Just finished fermenting my first batch beer. Does this look… normal?
Glad it worked out!
Dec
2
comment Specific and generic questions from a first timer - size of fermenter, flavoring, gravity, sanitation
Great answer...the only thing I'd add is that beers you list (Bliue Moon, Shocktop) are not weizens...they are ostensibly witbier. You can certainly add orange to your beer if you like, but that is not typically done with a weizen.
Dec
1
comment False bottom not working effectively
Sure, why not? What would the problem be?
Nov
29
answered False bottom not working effectively