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location Finland
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visits member for 1 year, 8 months
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Feb
10
comment Can enough capsaicin adversely effect yeast?
Your beer sounds yummy! If you can't get enough heat you can always try pepper extract: hotsauce.com/16-Million-PURE-Capsaicin-Crystals-2-0ml-p/…
Feb
5
comment What is the scientific explanation behind open fermentation leading to increased esters and yeast flavor & aroma?
Great question! Now I know why my second batch(a Hefeweizen) had so much banana flavor. I used open fermentation back then. I've been trying to replicate that without any luck.
Aug
20
comment Where can I find information about the yeast Saccharomyces Bayanus?
or here: midwestsupplies.com/…
Aug
16
comment Mashing raw spelt/dinkel
I'm guessing I have to mash longer then for both the gelatinization and the starch conversion to take place.
Apr
15
comment Brewing with Tonka Beans
blah, everything good is banned in the US... The amount of coumarin is ridiculously low and you need to eat at least 30 beans before there is any danger. I'm guessing I will need about 2-3 beans for a 5 gallon batch so I should be fine. The Vodka approach sounds like a good idea. How much vodka should I start with?
Jan
16
comment How to make a beer which is quickly ready to drink
"triplicate": homebrew.stackexchange.com/questions/1566/… and homebrew.stackexchange.com/questions/3803/…
Dec
20
comment Green wood in beer
That's a shame. So, do you mean that green wood can't be used or that it would just be better with the fresh tips. I would sort of like to try anyways just for the fun of it, but not sure how to add the wood in that case.
Dec
14
comment Green wood in beer
I just realized I wrote the wrong tree. We have the "Norway spruce" and its sap is eatable.
Oct
31
comment Licorice flavor Beer
Did you add the licorice during the boil or in secondary?