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Apr
19
awarded  Yearling
Apr
16
comment Bottling Blended Sours
This method is used by a club member for all his competition entries to ensure perfect carbonation. Bottle conditioning is a bit hit and miss in any case, but especially for a blend. You may benefit from bottle aging anyway, so although I know it's more work than priming your keg, you should get more consistent results with this method. northernbrewer.com/shop/the-carbonator.html
Apr
14
answered What kinds of beers are there that don't use hops?
Apr
2
comment Could someone provide info. about brewing salts?
Once you have the report, you can use a tool like brewersfriend.com/water-chemistry to adjust your water using your water as a base and then add additions to achieve what you want. Determining what you want will depend on what you are trying to accomplish - some try to match the water of a region for a particular style while others will adjust water to accentuate hops or malt.
Mar
18
comment How much coffee (approx) would go into a 2 Gallon brew?
Strictly speaking, by BJCP guidelines, this would be 21A. "Spice, Herb, or Vegetable Beer" with a base style of American Porter, except while there is an American Stout (13E), there is no American Porter (just 12A. Brown Porter, 12B. Robust Porter and 12C. Baltic Porter)
Mar
17
answered What is the intended IBU of Caribou Slobber?
Mar
17
comment When brewing water Kefir my wire bail stopper blew off
Kefir is both fermented (like beer) and cultured with bacteria (like yogurt).
Mar
11
answered How to Compensate for Higher than Expected Extraction Efficiency
Mar
11
answered Does malted wheat absorb as much water as malted barley
Mar
3
answered How long do you boil liquid to be used in a beer?
Mar
2
answered Does oxygen introduced during bottling get consumed by the yeast during carbing / conditioning?
Feb
28
comment How long do you boil liquid to be used in a beer?
Does it benefit to boil for 20 minutes (over say 3 minutes) when not under pressure?
Feb
26
revised How long do you boil liquid to be used in a beer?
added link
Feb
26
comment How long do you boil liquid to be used in a beer?
I don't think I can reach 240F. Once my wort begins boiling, even at a raging boil, it never really gets any hotter than about 200F. I have gotten candy sugar hotter, like syrup, which I've gotten >>270.
Feb
26
asked How long do you boil liquid to be used in a beer?
Feb
18
comment Is it safe to boil my wort outside while it is snowing?
I have done this and the only real problem I've had is getting a good rolling boil - but that is really a function of temperature, not snow so much.
Feb
17
comment Steeping/Mashing Cara- Grains
A 5 gallon tun is difficult to do 5 gallon batches in, unless they are fairly low gravity and low water to grain ratio. If I had a 5 gallon tun and wanted to mash a high gravity beer, I would probably split it in half and mash/sparge it twice. That or just assume lower efficiency and adjust your grains accordingly.
Feb
17
comment Steeping/Mashing Cara- Grains
Yeah, they are typically mashed for convenience, but it is not required.
Feb
17
comment Should I see bubbles in an opened bottle when carbonating by bottle conditioning?
The sediment may just be trub settling, which may contain yeast, but other things as well (proteins, fats, other heavy materials).
Feb
17
answered Saving and storing yeast straight from the packet