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  • 36 votes cast
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
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.
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
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
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
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
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.
Nov
26
comment Can I sanitize an auto-siphon with boiling water?
What has your siphon been used for previously? For me, always cleaning it before and after use by pumping PBW through it, then sanitizing by pumping Star San, has always worked perfectly, never any visible infection.
Nov
20
comment fermentation seems to be stuck at 1065
What are your raw materials, procedure and yeast?
Nov
17
comment Why does WLP002 sometimes attenuate more?
Thanks for your answer! Pardon me for asking, but is not shaking the carboy bad for the beer, as in O2? On the other hand, the amount of O2 left in the carboy at that time is probabliy very small. At what temperature do you ferment?
Nov
7
comment WLP036 (Düsseldorf Alt) and cool temperatures
Thanks! SG is now 1.018 (target is around 1.013), and it is still fermenting, albeit slowly. I have never used this yeast and was amazed at the speed of primary fermentation. Ambient temperature is now 16 C after I moved it to a different location, but I am considering moving it to room temperature.
Oct
17
comment Why do kit wines age differently?
I think that your kit wine would be even better at 12 months. Similarly, from-scratch wines would be drinkable after 6 months. So I don't think that kit wines age faster.
Oct
1
comment What are my options for brewing software?
This seems to be defunct.
Sep
30
comment Belgium clones leffe brune
Seems hard to find a clone recipe. But why not brew a dubbel and see how one can adjust that?
Sep
17
comment Different fermentation procedures for fruit wine
Thanks! I was thinking more or less the same: that the fermentation on the fruit -- with possible nutrients -- acts as a kind of "starter", allowing yeast to multiply and build up reserves for the main sugar-fueled fermentation.
Sep
12
comment Why does WLP002 sometimes attenuate more?
Thanks! You are basically saying that underpitching may lead to overattenuation?
Sep
10
comment Why does WLP002 sometimes attenuate more?
Thank you, this is a good idea. I actually think early flocculation may be part of the problem. However, I do not understand 83 % attenuation at mash temp of 66 C. I think I should check the calibration of my thermometer.
Sep
10
comment Why does WLP002 sometimes attenuate more?
I would like to read more about underpitching 002, if you have explicit sources. In fact, I may have underpitched slightly but not much; about 0.5 mill/ml/deg plato. However, the temperature may have been slightly low during the second week, about 17 C. May explain early flocculation. Still, I think 83 % attenuation is much on this beer.
Sep
10
comment Why does WLP002 sometimes attenuate more?
Thanks for the answer! However, please explain to me: How can underpitching or underaeration lead to overattenuated beer? True, it may be that I underaerated, and that the fermentation atcually got stuck before bottling. However, WLP002 attenuating to more thatn 80 % at 66 C mash temperature? I find it hard to believe.