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Dec
31
comment Improving Your Brewing Significantly
@MichaelMus It doesn't have to be waste. Save it for cleaning. Run it into your washing machine. Water plants. Make root beer with it. Pour it in your bath tub for a well-deserved post-brew soak.
Oct
10
comment Experimenting with primary-only and primary-secondary fermentation
Take two samples from the fermenter. Heat one in a covered container to 60°C for 10 minutes. Chill both samples and compare for diacetyl.
Oct
4
comment Do Some Carbon Filters Remove Chloramines, While Others Don't?
The answer can be found here: lmgtfy.com/?q=Does+Carbon+Filtration+remove+Chloramines%3F
Oct
4
comment What is the best beer to make for a spouse who prefers sauvignon blanc?
+1 for the tripel. Pay attention to the yeast you use. We make one with WYeast 1214 that is quite clovey with a solid background of white wine fruitiness. You might try WY 1388 for less spice and more fruit.
Oct
4
comment What do you get if you distill mead?
OP is not in the United States.
Oct
4
comment Sanitizing bottles with StarSan
Doesn't answer the original poster's question.
Sep
5
comment Is there such a thing as malt-free beer?
Does not answer the question.
Sep
5
comment Soda is foamy from the keg
Read up on draft line balancing.
Sep
5
comment What are the primary causes of Acetaldehyde?
Do you have a source for this?
Mar
2
comment What might kill a ginger bug - fact and fiction?
Boiling the sugar is good.
Feb
23
comment Gunk in bottom of all grain boil
Leave it behind and account for this kettle loss when you design your recipes. I.E. brew more.
Feb
22
comment Was my mash pH okay? Should I be adjusting it?
Further, there are two temperature effects. 1. As noted by @FranklinPCombs, pH of the liquid at mash temp will be lower than the same room temperature sample. 2. High temperature changes the way electrode-based pH meters read. Auto Temperature Correcting (ATC) meters correct for this phenomenon, but not the first effect.
Feb
22
comment Was my mash pH okay? Should I be adjusting it?
I left out temperature effects because I didn't know if it applied to strips and such a small sample should cool pretty quickly.
Feb
21
comment How can I get beer out of a keg without CO2?
You probably won't get any oil in your beer with this method. (Try pumping into a plastic bag - see any oil?) A real concern is that you are introducing oxygen and the beer will go bad very quickly. Drink fast.
Feb
21
comment My beer has little to no hop flavour or bitterness. What is going wrong?
If you agree with a poster, upvote their answer and/or comment on it. No need to add your own answer.
Feb
21
comment Adding potassium metabisulphite (i.e. sulfites) to prevent oxidation?
Oxidation is a concern in all beers. After fermentation is complete any oxygen introduction accelerates the staling reactions.
Jan
24
comment Aging a beer bottled from the keg
Also, how'd it go?
Jan
24
comment Aging a beer bottled from the keg
Probably don't need the yeast, just the sugar. There should be enough cells in suspension to carbonate & scrub oxygen over a year's time.
Jan
11
comment First brew… 1.010 gravity in 72 hours?
:-) RDWHAH (-: .
Oct
24
comment Corny keg fermentors
Updated --Dean .