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2d
awarded  Popular Question
Jul
17
awarded  Popular Question
May
6
comment Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?
Thanks! Sounds like a similar situation as mine.
May
6
accepted Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?
May
5
comment Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?
Update: I have gently stirret the yeast layer on the bottom, hopefully rousing the brett to life.
May
4
asked Why has Brettanomyces in secondary formed pellicle but no attenuation after 6 weeks?
Apr
25
comment Why is IBU/GU a good measure?
I agree. On the other hand, alcohol is also sweet.
Apr
21
comment Optimum Fermentation Temperature
It will probably be more estery -- more banana.
Mar
24
awarded  Yearling
Mar
24
comment How to increase body of apple cider?
It is still. I have not yet decided what to do with the cider, therefore it is not carbonated.
Mar
24
accepted How to increase body of apple cider?
Mar
24
comment How to increase body of apple cider?
That's a great answer! From experience with wine, I think that acid blend is the way to go, plus carbonation. I will experiment with a small sample, perhaps also with tannins.
Mar
24
asked How to increase body of apple cider?
Mar
18
answered Electric brewing inside
Mar
17
awarded  Notable Question
Mar
4
comment Storing beer in a 25L plastic container instead of bottles
Just curious, and this may be off-topic: what is non-sustainable about glass? It is 100 % recyclable.
Feb
2
accepted Tannins and yeast
Feb
2
comment Tannins and yeast
Thanks! I had similar thoughts -- wine making uses saccharomyces cerevisiae, so any "essential" effect of tannins would be well-known. For example, oversparging would not be a "problem" per se, but nessecary to a certain degere. So yet again, when it comes to reading information on the net, don't trust everything you read.
Feb
1
asked Tannins and yeast
Dec
8
answered Campden and Pectic enzyme