network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 4 months |
| seen | May 24 at 1:10 | |
| stats | profile views | 0 |
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May 17 |
revised |
How to improve freshness bottled beer? added 93 characters in body |
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May 17 |
comment |
Does skunk off flavour go away? green bottles are very bad too. That is why Heinekin is so often skunked. |
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May 17 |
revised |
How to improve freshness bottled beer? added 118 characters in body |
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May 17 |
answered | How to improve freshness bottled beer? |
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May 17 |
awarded | Commentator |
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May 17 |
comment |
Keeping beer from entering CO2 line while Carbing Keg? I rock my kegs back and forth about 20 degrees from a standing position. You will be able to hear the CO2 being pushed into the keg as it is absorbed. When you hear that, you know you are creating enough agitation. If you are not in a hurry, you can just set it at 30PSI and let it sit for 24 hours. |
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May 16 |
comment |
sanitation during mash and sparge If you didn't use a wort chiller, then you either waited a long time to pitch your yeast, allowing wild yeast to infect the batch, or you pitched when it was too hot and killed off your yeast. The biggest advantage of a wort chiller is to allow you to quickly pitch your yeast before anything else can get a foothold. We cannot brew under sterilized conditions, so there will always be some bacteria or wild yeast present that would love to take over your beer. Pitching a large quantity of active yeast crowds everything else out. |
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May 8 |
awarded | Editor |
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May 8 |
revised |
How much heat can a demijohn take? added suggestion for alternative. |
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May 8 |
comment |
Can you mash for too long? The goal of sparging a barleywine should not be to get every last molecule of sugar out of it. Boiling 15 gallons down to 5 is not a good approach -- a huge expenditure of time and propane. Instead, your recipe should use enough malt to get a reasonable gravity out of 7 collected gallons for a 5 gallon batch. If you have the time, equipment and inclination, you can continue sparging into another kettle-- this is known as "second runnings" and you can make a smaller beer (ordinary bitter, scottish ale, etc) with the wort you collect. Astrigency is only a factor when you oversparge. |
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May 8 |
answered | How much heat can a demijohn take? |
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May 1 |
comment |
Oh… my back… Find a Chore Boy scrubbing pad (no soap) and tie it to the end of your racking cane. It won't clog up like a hop bag. |
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Apr 12 |
comment |
Is it possible to successfully bottle a beer that's already been primed in a barrel? Yes, agreed. Do not add priming sugar with this method. |
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Apr 12 |
answered | Is it possible to successfully bottle a beer that's already been primed in a barrel? |
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Apr 12 |
answered | What are the price/features tradeoffs to consider when buying a new brew kettle? |
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Apr 12 |
comment |
Is bitterness extraction dependent on wort volume? Are you putting the same amount of hops into both pans? For example, 15gm in 1 liter and 15gm in 10L? |
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Apr 10 |
comment |
How to Cold Crash an Imperial Stout? The commercial Black IPA's I have sampled were more like a roasty IPA than an Imperial stout. The hops and pale malt were highlighted more than the roast, which just added more complexity. |
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Mar 14 |
comment |
Marking your brew pot? The formula only works when the kettle is uniformly shaped throughout its height. My converted kegs have an inverted dome at the bottom. The error introduced may only be a few ounces or 100-200 ml, and may not matter for rough estimates. |
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Feb 28 |
awarded | Critic |
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Feb 21 |
comment |
Is whisky distilled from beer? Corn is the primary ingredient in some (but not all) American whiskeys, but is certainly not for most types of whiskeys around the world. There's a reason for the term "Single Malt" |
