meta user
network profile
| bio | website | whenyeastattack.com |
|---|---|---|
| location | Pittsburgh | |
| age | ||
| visits | member for | 3 years, 4 months |
| seen | May 3 at 20:55 | |
| stats | profile views | 144 |
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Sep 18 |
answered | Fast versus Slow Fermentation |
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Sep 1 |
comment |
Cherry vinegar (was supposed to be mead) You can't sterilize with campden tablets. You can merely chemically preserve, meaning you can create a climate in which wild yeast & bacteria will die. I've never brewed mead, so I can't give advice as to whether or not you can skip the boil. I was only suggesting that you can sanitize fresh & frozen fruit by adding enough k-meta to it to kill the bad stuff. |
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Sep 1 |
comment |
Jugs for secondary? You can buy stoppers - drilled and solid - that fit these bottles. Even if you don't use them to do split-secondary, the bottles could be useful for doing small test batches. |
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Aug 30 |
comment |
Cherry vinegar (was supposed to be mead) 1 gram in 1 gallon is about 150 ppm. It scales linearly, so you can compute how much k-meta to add based on that. If you are using cultured yeast, the k-meta will not harm it as long as you keep the ppm levels low enough. I would shoot for 50-75 ppm, but you can go as high as 100. Before you innoculate with yeast, draw off about half a cup of your unfermented mead and stir the k-meta into this. Then mix this solution back into the batch. Then innoculate. |
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Aug 30 |
answered | Cherry vinegar (was supposed to be mead) |
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Aug 30 |
revised |
Should a wine be encouraged to emit residual CO2 before bottlings? added 1 characters in body |
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Aug 30 |
revised |
Should a wine be encouraged to emit residual CO2 before bottlings? added 1 characters in body |
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Aug 29 |
answered | Should a wine be encouraged to emit residual CO2 before bottlings? |
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Aug 28 |
comment |
fly sparging - stopping and efficiency @brewchez: So fly sparging wastes a tun of water? When you hit 1.010, do you turn off the sparge arm then run what's in the tun down the drain? (I've never looked into fly sparging.) |
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Aug 15 |
awarded | Excavator |
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Aug 12 |
answered | Strong Sulfur from WLP 351 - how to clear it up quickly? |
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Aug 4 |
comment |
What's the best way to rack beer off of fruit? I actually meant to prevent oxidation, not to act as a preservative. I probably wouldn't worry about infection from canned fruit. But the pouring of the cider through the grease guard aerated it. Did you detect any oxidative staling of the cider as time went on? |
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Aug 1 |
comment |
What's the best way to rack beer off of fruit? Did you add any sulfites? |
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Jul 22 |
comment |
Anyone ever had their secondary fermentation bubble for 3 weeks? Seconded, and I want to add: take SG readings so you can be sure when fermentation is done. |
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Jul 13 |
comment |
Will a “pink bubblegum medicine” flavor dissipate? Anecdotal, I know, but we brewed the dubbel recipe from Brewing Classic Styles and followed Jamil's ramping schedule precisely and ended up with a very clean tasting beer where the malt & candi sugar character dominates. |
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Jul 4 |
comment |
Fruit beer: should I allow it to ferment out completely? You're right, actually. Kegging it and getting it cold will slow the yeast enough that it won't ferment out so long as you drink it quickly. Some yeast will continue to work at 45F, but only the very hardiest and they won't work very quickly. So, yeah, kegging and chilling it will effectively halt fermentation. Leave it for a year and it will ferment out, but drink it in a few weeks and it won't. |
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Jul 3 |
answered | Fruit beer: should I allow it to ferment out completely? |
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Jun 29 |
comment |
Is there an optimal bottle size? Well, I give beer to people in hope they'll be my friends. (bit.ly/h2m9Yw) |
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Jun 29 |
answered | Is there an optimal bottle size? |
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Jun 15 |
answered | Can I use fructose as a priming sugar and how much should I use? |
