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| bio | website | whenyeastattack.com |
|---|---|---|
| location | Pittsburgh | |
| age | ||
| visits | member for | 3 years, 5 months |
| seen | yesterday | |
| stats | profile views | 144 |
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Nov 9 |
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Should I worry about CFLs (Compact Fluorescent Lamps) skunking my beer? Done. Apparently it wasn't updated when brewadvice was merged into homebrew.stackexchange however long ago. |
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Jul 10 |
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Berliner Weisse on Sierra Mist syrup? Post a picture of the chunks, please. Could help in identification. |
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Mar 6 |
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What to Do with Six Pack Boxes I don't think that's waxy coating. Waxy coating would be like the boxes cucumbers come in at the grocery store. They're corrugated cardboard literally coated in wax. |
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Jan 27 |
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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. |
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Jan 19 |
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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 |
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Jan 19 |
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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. |
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Jan 18 |
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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. |
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Jan 18 |
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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. |
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Nov 23 |
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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. |
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Sep 19 |
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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. |
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Sep 1 |
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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 |
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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 |
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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 28 |
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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 4 |
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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 |
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What's the best way to rack beer off of fruit? Did you add any sulfites? |
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Jul 22 |
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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 |
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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 |
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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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Jun 29 |
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Is there an optimal bottle size? Well, I give beer to people in hope they'll be my friends. (bit.ly/h2m9Yw) |
