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Feb
5
awarded  Popular Question
Jan
27
comment Yeast Starter Stopper & Sanitization
Good answer. I didn't check your math, but WYeast smack packs are labeled as containing 100B cells, not 150B. White Labs states that their vials contain between 75 and 150 billion cells. These numbers are when the vial is produced. It's worth noting that viability goes down quickly over time. 6 weeks after production, only about 65% of those cells are viable.
Jan
23
answered How difficult are the plate-based wort chiilers to clean? Do they require filtration before the wort goes through them?
Jan
20
awarded  Popular Question
Jan
19
comment What should I expect from re-mashing malt extract?
"Wellllllllllll... here's the thing:" Jamil was actually talking about re-mashing the extract. He said to add merely 1 lb of 2-or-6 row to your entire kettle of extract and water and mini-mash at 148F to increase the fermentability of extract. According to him, the amylase enzymes from the malt will be released into the water and will further break down the sugars in the extract, creating a very fermentable nearly-all-extract wort. It's at 27:50: s125483039.onlinehome.us/archive/Jamil12-31-07.mp3
Jan
19
comment Risk/Reward Question: Should you leave the lid off while chilling wort that is high in DMS?
+1. I always chill with the lid off. I use an immersion chiller, so the lid wouldn't be able to fully cover the kettle. And I stir frequently, so I'd have to keep taking the lid off to do that. I just leave it off. Having the lid off for the 20 minutes it takes to chill the wort does not bother me.
Jan
18
comment First batch. Tons of bubbling first day and half, little to none now
Good answer, but I'd like to add a caveat to "Airlock bubbles do indicate active fermentation." The airlock can continue to bubble after fermentation has finished due to off-gassing. The active fermentation filled the beer with CO2, and the CO2 will continue to come out of solution for quite some time after fermentation has finished. So airlock activity tells you that fermentation is taking place or has already taken place. It isn't necessarily still active.
Jan
18
comment Vegan option for lactose?
The idea is good, but winemakers don't kill yeast with campden (potassium metabisulfite). The yeast is stunned into submission using a combination of potassium sorbate and potassium metabisulfite. It's the sorbate that stops fermentation; the k-meta merely helps the sorbate to be more effective.
Jan
8
awarded  Yearling
Dec
2
answered after fermentation (carboy) if I put it in the fridge what do with the air-lock?
Nov
23
comment How can I permanently mark my carboys?
+1 for the burninator's answer. There's a good thread over on that big homebrew forum with lots of pictures of how people etched their carboys.
Oct
19
awarded  Popular Question
Sep
19
comment Fast versus Slow Fermentation
I personally wouldn't add any fining agents at this point. I'd avoid it if the cider doesn't need it. If it doesn't fall clear on its own, then you can consider fining.
Sep
18
answered Fast versus Slow Fermentation
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.
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.
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.
Aug
30
answered Cherry vinegar (was supposed to be mead)
Aug
30
revised Should a wine be encouraged to emit residual CO2 before bottlings?
added 1 characters in body
Aug
30
revised Should a wine be encouraged to emit residual CO2 before bottlings?
added 1 characters in body