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Nov
12
comment Making a Modified Fat Tire Clone
If you've ever tasted Fat Tire, you know there is nothing even vaguely "Belgian" about it in terms of flavors. It was inspired by a bike ride in Belgium and that's about it.
Nov
11
comment Making a Modified Fat Tire Clone
Fat Tire is often miscategorized as a Belgian ale. It is in fact an American amber.
Nov
11
comment How Long to Dry Tubing After Sanitizing?
I work with the people who make BTF iodophor. I'll try to remember to ask them about it.
Nov
3
comment How Long to Dry Tubing After Sanitizing?
You're thinking of StarSan, not Iodophor.
Nov
1
comment Poor hop aroma for late addition hops
FWH adds hop flavor, but not aroma. Yeah, I know the "conventional wisdom" says it adds aroma, but I've done it hundreds of times and can tell you that it doesn't.
Oct
6
comment Can wet crushing impede mashing?
The malt may have been too wet, but I don't see how that could affect conversion. I think you may have fallen victim to the vagaries of the iodine test. It's so unreliable that I stopped using it years ago and advise others to skip it, too.
Oct
6
comment Cider - Yeast doesn't seem to kick off
If it starter at 49, that's about right. If it's 49 now, that's too high. Your temp looks fine.
Oct
5
comment Cider - Yeast doesn't seem to kick off
Did you take an initial gravity reading? Have you taken one recently? That's the only way to know for sure.
Oct
4
comment Experimenting with primary-only and primary-secondary fermentation
Franklin, exactly what difference would it make?
Oct
3
comment Experimenting with primary-only and primary-secondary fermentation
Nope, not a problem. Like jsled says, you want to give them both the same amount of time in the fermenter in order to be a fair test.
Oct
2
comment Light Sulphur smell
It's not that they take a long time to ferment...it's more that they take a long time to age and mature, like wine.
Oct
1
comment Light Sulphur smell
Decide for yourself, but I've never tasted a good fast cider.
Oct
1
comment Smoked Porter, should I mash or steep my smoked grain?
OK, Weyermann is basically a rauch malt. You need ot use a lot to get a prominent smoke flavor. Many people use it as 100% of the grist, unlikepeated malt where a couple oz. is more than enough.
Oct
1
comment Smoked Porter, should I mash or steep my smoked grain?
That said, it you steep for 45 min. or more at temps between 145 and 165F, you are in effect mashing.
Sep
30
comment Smoked Porter, should I mash or steep my smoked grain?
Even minimal unconverted starch can lead to infection. What kind of smoked malt did you use? Peated? Rauchmalt? Homemade?
Sep
28
comment Storage of pH test equipment
Have you tried ColorpHast papers? They're plastic strips and pretty much the only ones that are worthwhile. As to storage, you could put storage solution in a container, cut a hole in the lid, and put the probe through the hole into the solution.
Sep
27
comment how to control water temperature?
Is this not a water temp control method?
Sep
27
comment Which kind of hop should be used on a First Wort Hopped (FWH) beer?
I'd like to know what's wrong with my answer.
Sep
23
comment How to tell when hops are dry enough to seal and freeze
However, I don't care about chemistry...I care about results. And I get better results in terms of aroma using a higher temp. I'm a scientific kinda guy (co-authored Experimental Homebrewing) but when my experience and science contradict each other, I've gotta go with my experience.
Sep
22
comment How to tell when hops are dry enough to seal and freeze
I'm also drawing on my own experience. Higher temps produced better results for me. I'm also talking about the experience of a small, "craft" organic commercial grower near me. Homebrewers are free to experiment and see what works best, but after 14 years of growing and processing my own hops I found that higher temps for shorter times produce superior results.