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Jan
13
comment “Dry hop” etymology
The practice of using freshly picked hops is also sometimes called "wet hopping", which implies something about the state of the hops.
Jan
5
comment How does the fermentation schedule look when adding flavor elements?
Also, it makes a big difference if you boil it. Raising the temp and holding it to around 170, without letting it reach a boil, produces more flavor.
Jan
5
comment How does the fermentation schedule look when adding flavor elements?
I think it depends on your sense of smell. I can't taste brown sugar as well, but I have friends who notice it without being told. One from across the room.
Jan
5
answered how long can I stay in an open primary fermentation?
Jan
5
comment How does the fermentation schedule look when adding flavor elements?
Agreed. For example, adding honey to the boil in my experience is just an expensive way of increasing the gravity, but used to prime, much less honey produces much more flavor and character.
Jan
2
answered Using Plastic Water Jugs as Fermenters
Jan
2
answered trying to ID if my beer was infected!
Jan
2
answered Over-pitched yeast- how to avoid autolysis?
Dec
31
answered Bottled Beer is Cloudy
Dec
23
answered Which is worse: a weak boil or boiling with a lid partially on?
Dec
23
comment Which is worse: a weak boil or boiling with a lid partially on?
Hop utilization is lower at altitude because the boiling point is lower. At 200F boiling point, this results in 81%; requires ~25% more bittering hops. This makes me think 180F can't possibly be enough.
Dec
18
answered Mash & Sparge Calculation
Dec
18
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).
Dec
16
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)