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16h
answered Mash & Sparge Calculation
17h
comment My beer has little to no hop flavour or bitterness. What is going wrong?
@user45874 - don't answer in the comments, edit the question so the question has more detail. For better answers, add the complete recipe, method, time between purchasing to the time you made the recipe and what it is you were anticipating to the question. (The title makes it look like just hop "flavor" but you complain about bitterness (which is slightly different) and your description makes it sound like you were possibly looking for something else as well).
2d
comment Saison fermentation stuck around 1.035
Sitting with one right now in the fermenter at 90F (32.2C). Went from 1.035 to 1.022 over 2 days. You can either give it time and temp, or drop S05 in it.
Dec
9
comment Why would one batch of beer, brewed the same as the second, be more bitter?
One other possibility; the degree of boil, meaning, if you have a good rolling boil, you'll get "normal" hop utilization, but if you boil weak, you will not get as much utilization.
Nov
10
comment When/How to Measure Pre-Boil Gravity to Determine Mash Efficiency
Taking a hydrometer reading of a cooling sample can produce variable results. If you don't mind the time, let it sit for an hour before you take your reading.
Nov
8
revised When/How to Measure Pre-Boil Gravity to Determine Mash Efficiency
added 51 characters in body
Nov
4
comment After racking my cider has turned a very dark color. What may be the problem or is there one?
have you tasted them?
Nov
3
answered When/How to Measure Pre-Boil Gravity to Determine Mash Efficiency
Oct
30
comment How large of a Kettle to brew 5 gallon and 10 gallon batches? (All Grain)
Agreed - 8gk for 5gb is hard for pils/long boils. I have had a couple of brews with an 8 gal that I had to hold some of the wort out for 30 mins (2 hour boil)
Oct
27
revised What is the best way to stop fermentation?
added 77 characters in body
Oct
24
answered Does Champagne yeast really dry out a beer?
Oct
24
answered What is the best way to stop fermentation?
Oct
22
comment Using brewing sugar (or equivalent) as the only fermentable?
Try it and report back!
Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Would it be reasonable to estimate mashing at 158 compared with 148 would limit attenuation by roughly 10 percent? As such, lower attenuating yeasts are probably better suited to higher mash temps and vice versa? Or does a low attenuating yeast and a low mash temp produce similar results to a high attenuating yeast with a high mash temp?
Oct
1
accepted How does the attenuation limit from mash temperature affect yeast attenuation?
Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
And if the mash temp limited the wort to 75% fermentable, but your yeast could only handle 70, you'd get ~70?
Sep
30
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Let's assume, for sake of the question, that the "average attenuation" is not taken from what the mfg states, rather it is an average of what you get for that yeast with that beer style (all other things being equal). You are only wanting to know how additional changes in mash temp will affect attenuation.
Sep
30
asked How does the attenuation limit from mash temperature affect yeast attenuation?
Sep
29
comment What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?
Usually, about the same, but sometimes it seems to get a bit more attenuation. I mostly do it for convenience.
Sep
22
accepted Is brewers' Lactobacillus heterofermentative or homofermentative?