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| 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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May 26 |
comment |
How much does heat affect beer? Seconded. The rule of thumb is every 10 degree C increase in temperature doubles the rate of staling. (Source: Dr. Charlie Bamforth has stated this several times, such as on Brew Strong). So if your beer takes one year to stale at 0C, it will take 6 months at 10C, 3 months at 20C, etc. A hot car can easily reach 45C (~115F), which would require about a two weeks to stale, assuming it stales in one year at 0C. There's more at play than just temperature, but this is a nice general rule to keep in mind: colder is better. |
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May 16 |
comment |
Advice on Fruit Extract for Wheat beers? I've seen Oregon canned fruit at my local mega-mart. Check with yours. If they don't have it, it is available online. |
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May 16 |
answered | first time racking and bottling… |
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May 16 |
comment |
Advice on Fruit Extract for Wheat beers? +1 on using fresh or pureed fruit instead of flavoring extract. I've used raspberry, chocolate, and apricot extracts and they all tasted fake - the chocolate especially. If you use puree, make sure it contains no preservatives, because preservatives kill yeast. Oregon is a brand often used by homebrewers. |
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May 16 |
awarded | Nice Answer |
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May 13 |
comment |
Is an immersion chiller really necessary? Upvoted Room3's comment because he's absolutely right - getting down to 80 is easy. Getting from 80 to 65 takes nearly as long as getting from 212 to 80. And as I mentioned, you want to get to 65. |
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May 13 |
comment |
Is an immersion chiller really necessary? Upvoted TinCoyote's comment because I didn't mention the cold break benefit. |
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May 13 |
answered | Is an immersion chiller really necessary? |
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May 10 |
answered | What about an Unfiltered IPA makes it unfiltered? |
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May 9 |
answered | What's the best way to rack beer off of fruit? |
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May 9 |
comment |
What's the best way to rack beer off of fruit? If I were making 5 gallons, it would require twice as much fruit and the fruit-to-volume ratio would still be the same, and I think I'd lose twice as much beer. I've considered running the beer through my wine press. I wonder if I could do that without too much splashing. Perhaps I could sulfite the beer after pressing to eliminate the oxygen... |
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May 6 |
comment |
What's the best way to rack beer off of fruit? The muslin bag seems like a good idea, but it would have to be pretty loose as you say, then I think I would have to let it drain for a while, oxidizing the beer. The loss, IMO, was more than I would expect if I could figure out a good way to separate the beer from the fruit. I expect to lose beer to the pulpy mess leftover after racking, but what I ran into was a few quarts of beer with pulp floating around in it; it wasn't exactly tightly compressed. I imagine if I were to do a full five gallons with double the fruit, I'd be losing double the beer. I don't want to lose over a gallon! |
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May 6 |
asked | What's the best way to rack beer off of fruit? |
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May 6 |
awarded | Nice Answer |
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May 2 |
asked | Any difference between lagering dubbel at 36F versus 45-50F? |
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Apr 18 |
comment |
Does keeping a beer cold significantly preserve fresh hop aroma? I don't want to post this as an answer because I'm not well-versed enough, but this is what I've gathered from reading & podcasts... Hop flavor and aroma is lost primarily through the oxidative staling of polyphenols. Dr. Charlie Bamforth often posits that the rate of staling doubles for every 10 degree C increase in temperature. So if you want your IPAs to taste fresher longer, keep them in the fridge. Others can feel free to correct me or expand on this in a proper answer. |
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Apr 5 |
comment |
What's a balanced bittering hop for both English and American ales? This is a great question. Your final statement alludes to what one might have to do to answer it. Hopefully you get an answer from someone who has done such and experiment. |
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Apr 2 |
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Will force-carbonated beer remain carbonated if poured into a bottle and capped? Yeah, cheers. I asked this question before learning anything about counter-pressure filling. The beer gun is a great device, or so I've read (and heard on BrewStrong). |
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Mar 31 |
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What are the best ways to regulate temperature while fermenting? Vote to close the question. |
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Mar 30 |
comment |
What are the best ways to regulate temperature while fermenting? This is possibly a duplicate of homebrew.stackexchange.com/questions/1117/… or |
