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 Yearling
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Jan
20
answered Rose Hip Substitution
Jan
19
comment Fermentation - Lost cause?
I agree with Denny that the pics look fine for now. Personally, I never liked what WB-06 did in any of my wheat beers, maybe you don't either. "Real" German wheat beers have a very different yeast character than anything I got with WB-06.
Jan
13
comment 20% sugar, water and yeast brew smells awful quickly, how to fix?
I don't think your first paragraph is accurate in regards to the dangers of Freeze Concentrating. There's no risk of methanol or any "unhealthy" compounds forming in a purely-fermented product, so Freeze Concentrating it will not result in any increased risk. I do think you are correct in that its generally not a great idea though, because it won't improve the flavors.
Jan
8
awarded  Yearling
Dec
23
comment Off-flavour after carbonation
The question is about an off-flavor that appeared after kegging, not about how to minimize foaming.
Dec
19
answered Can I still use malts that have melted?
Dec
19
comment Why are there raisins floating in my ginger beer?
Aren't raisins used in wine making or something to determine when a certain gravity is reached?
Dec
8
comment Why would one batch of beer, brewed the same as the second, be more bitter?
Whatever that format is for your recipe, I'm having a hard time understanding it.
Nov
24
revised Transfert wort in a cube then chill it
added 329 characters in body
Nov
24
revised Transfert wort in a cube then chill it
added 2095 characters in body
Nov
21
answered Transfert wort in a cube then chill it
Nov
17
comment Mold in S-Shaped Airlock
Chuck it and buy a new one. Why risk it?
Nov
12
comment Are there any downsides to leaving beer on fruit in the primary?
Sandor Katz is awesome.
Nov
11
comment Sour Mash - Pressurized Keg to hold mash?
I like your idea here, but don't know enough to answer your questions. Good luck and be sure to come back and leave a comment afterwards.
Nov
10
awarded  Nice Answer
Nov
3
comment Tips on making a no-chill IPA
A small does of Magnum, I believe, since its clean. I was ultimately not able to determine much from that one trial, but you might have better luck.
Nov
3
answered Tips on making a no-chill IPA
Oct
15
comment How do I make grape wine at 60%ABV, that tastes good?
Why the downvotes on this question? Just because its infeasible to do what is being asked doesn't make it a bad question, in my opinion.
Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Yeah, the concept of non-fermentables in the mash (crystal malt, partially kilned malt, etc) totally ruins any chance of having the formulas in the question be practical at all.
Sep
18
comment Brewing with Saccharomyces boulardii
Please try it and come back to report your results!