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Mar
16
comment How do I increase the sulphur production in a lager?
I do have a question about fermentation temperatures. Wyeast states "Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58°F (14°C)". Do you think they are speaking of H2S? Or perhaps they are referring to the end of fermentation? Like warmer temps may help produce them, but warmer conditioning would reduce them?
Mar
16
accepted How do I increase the sulphur production in a lager?
Mar
16
comment How do I increase the sulphur production in a lager?
Thank you very much. I will take your excellent advice and report back my result.
Mar
15
asked How do I increase the sulphur production in a lager?
Mar
10
answered Security measures when brewing Soda
Feb
25
answered Home brewing in kegs
Feb
13
awarded  Necromancer
Feb
10
comment Should I be worried about my bottles exploding?
+1 for putting all the bottles back in the fermenter. Bottle bombs are at the very least a great hassle to clean up, if not outright dangerous. It is also 99% likely this will start occurring at 3 am and you don't want to point your gun at your wife like Hank did.
Feb
5
comment Water mineral additions, losses to mash, and evaporation in the kettle. I.e., does water lost to the mash result in a proportionate loss of ions?
Also, the Gordon Strong comment seems to support some salts added pre-mash not making into the final volume. I think this is at the crux of the OP's question, though I do not have an answer to that.
Feb
5
revised Water mineral additions, losses to mash, and evaporation in the kettle. I.e., does water lost to the mash result in a proportionate loss of ions?
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Feb
5
comment Water mineral additions, losses to mash, and evaporation in the kettle. I.e., does water lost to the mash result in a proportionate loss of ions?
Since that's the case, then wouldn't you be targeting post-boil concentration? (Not pre-boil.)
Feb
3
answered Overcarbed or gusher infection?
Feb
3
comment Measuring SG on small (3.5l / 1g) batches
I lied, you may have one more. In a 4l batch, your vessel may be too short to get a reading from using this method. If that's the case, you can still do this, but you need a test jar, and all three items need to sanitized. You can just pull smaller amounts and drain into the test jar.
Feb
3
comment Measuring SG on small (3.5l / 1g) batches
The only issue is if you have a really fat hydrometer and a skinny thief. Ideally, check both at a homebrew store first.
Feb
3
answered Measuring SG on small (3.5l / 1g) batches
Jan
30
answered Malt Extract not properly sealed
Jan
28
revised How to Calculate Required Priming Wort at Bottling Time?
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Jan
28
revised How to Calculate Required Priming Wort at Bottling Time?
added 582 characters in body
Jan
28
answered How to Calculate Required Priming Wort at Bottling Time?
Jan
27
answered Water mineral additions, losses to mash, and evaporation in the kettle. I.e., does water lost to the mash result in a proportionate loss of ions?