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seen Nov 10 '13 at 11:30

May
27
comment What are the various ways to remove chlorine/chloramine from tap water?
Other thing about sulfite is that (when used in wine) it gives head hache and a kind of tiredness feeling. I wonder if residuals in water for beer are enough to give the same result.
May
24
comment Lager yeast fermenting at 25-30C
@mdma: lager, sorry for the confusion
May
23
comment Can I use fructose as a priming sugar and how much should I use?
Not sure what you said about energy is true, yeast produces alchool from sugar, while humans have a different metabolism. Sucrose(C12H22O11) is made of one molecule of glucose(C6H12O6) and one of fructose(C6H12O6). Yeast splits sucrose in the two simple sugars (invertase) and then digests the two. So there is no difference. Moreover the part about energy is jsut wrong. Energy per gram of any carbohidrate is 4cal/g so it is the same for sucrose and fructose. CO2 is simply liked to gravity points and attenuation of yeast.
May
15
comment My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1?
Moreover unless you pass your day looking at your bottles how can you know if some gas went out of the bottles and you didn't see it? :)
May
14
comment How to mash quickly?
I do not want to displease neither of our graceful admins :) but this answer was to first one to get to the point imoh.
May
6
comment Using pine in beer
In my knowledge is for taste, C. Papazian reports two or three recipes in his Complete Joy, where spruce is used alongside with hops (for example in a porter where rather unconventional ingredients like chili, ginger, chocolate are used)
May
3
comment Online hops reference
Great answer :)
May
2
comment Can Infected beer cause death or major illness?
Heat destroys the toxine indeed: Botulinum toxin is denatured at temperatures greater than 80 °C (176 °F) (from en.wikipedia.org/wiki/Botulinum_toxin#Chemical_overview). Typical botulism problems are with food which is not cooked after canning
Apr
30
comment How little light can spoil a beer?
Why did you put a fan? Fansj ust move air they do not lower the temperature (unless you are moving in significantly cooler air)
Apr
25
comment Which yeast should I use to make apple cider
Try to plit a batch. Half with champagne yeast and another half with ale yeast and see if there is any meaningful difference. I would expect champagne yeast to finish drier, but not sure on that.
Apr
25
comment Ash/ash tray off flavour
Great answer but a bit too advnced and it addresses maybe something too specific
Apr
16
comment Ash/ash tray off flavour
yes indeed :) corrected
Apr
12
comment Is bitterness extraction dependent on wort volume?
Yes, same amount of hops in both pans
Apr
12
comment Is bitterness extraction dependent on wort volume?
Yes, assuming same SG.
Apr
12
comment Alternative uses for a failed batch
Try to make vinegar with it, even if it is a whole lot of vinegar... Otherwise use/experiment with it for cooking. Or maybe mix with another beer (but this way you would risk spoiling the other one too...)
Apr
10
comment Airlock: vodka, water, or
It would be nice to know if starsan can be effective after a few weeks.
Apr
9
comment Coopers australian stout - Replacing white sugar, no spraymalt or brewing sugar
When I was using kits + sugar it didn't taste really great, but maybe I was doing something else wrong.
Apr
8
comment How to make malt vinegar
I think wine vinegar is made from "regular" wine, which is 12% ABV, moreover the article says the limit to make vinegar is 18% ABV.
Apr
8
comment Why shouldn't we just use scales?
The error on the hydrometer can be assumed to be the division itself. If the scale goes 1.030 1.032 1.034 etc., the error is 2 gravity points, that it is abut 0.2%
Apr
2
comment sanitation during mash and sparge
Any contamination while cooling? Any chance the yeast you pitched died? (too high wort temperature for example). Something not sanitized touched your wort?