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comment How do lager kits let you brew at room temperature?
You can find calculations online to convert between quantities of different fermentables, but using the same amount should get you pretty close. I think I usually used to add 1 litre of LME to a canned extract kit, to make roughly 23 litres of ~5% beer. I've never made cider, so not sure about what to do with that.
Apr
10
comment What happens if I ferment a lager at room temperature?
Note: "lagering temperature" is different from the temperature you ferment a lager at. Lagers are fermented cold, but then they should be lagered even colder than that.
Mar
6
comment Harvesting yeast
I would think you could easily get dry yeast mailed to you. Nottingham is great stuff, as are the 2 fermentis lager yeasts I've tried!
Feb
28
comment My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?
Unless your tap water is terrible for some reason, I would have just added some DME to compensate for the dilution and left it at that, without re-boiling. I don't any more, but I used to top up carboys with plain un-boiled tap water, and I don't think any harm came from it. Come to think of it, I used to make batches from wort-in-a-bag kits mixed with plain old tap water. They were more than 50% tap water by volume, and they were great.
Feb
28
comment My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?
That's zany, man! Dump it because it might be contaminated!? He's already done most of the work. He can dump it after fermentation if it seems bad, but advising him to dump it now is horrible advise!
Dec
27
comment Brewing in former lotion pot
Try boiling some water in it for a few minutes, then let it cool and drink it. If that water is fine, your beer should be fine.
Nov
23
comment Boil options with a small pot
Your link to Palmer suggests that the question is about brewing with plain malt extract (adding your own hops). It seems to me that your edit (mentioning pre-hopped extract) totally changes the question. You should boil when brewing with extract, but you should not boil when making beer from a pre-hopped kit, such as Coopers (hopped syrup) or Brew House (slightly concentrated hopped wort).
Apr
12
comment Is there any reason to re-rack and wait another week after dry hopping before bottling?
I think it would be better to put a filter on the end of your racking cane. I use a bit of plastic mesh for window screens, held in place by a bit of wire.
Mar
26
comment Sanitizing with bleach without rinsing
No, they don't need to be completely dry. I give my bottles a shake, then hang them in a bottling tree until I'm ready for them... 30 minutes or so. Then I give them another shake when I take them off the tree. But I think the idea with any no-rinse sanitizer is that it's fine for a few drops -- even quite a few drops -- to get into the beer.
Mar
26
comment Sanitizing with bleach without rinsing
With bottles, I think you'd want to immerse, wait 30 seconds, then drain.
Mar
23
comment Sanitizing with bleach without rinsing
The vinegar adjusts the pH to where it needs to be. See the first link in my answer for more details.
Mar
21
comment Sanitizing with bleach without rinsing
If the information in my answer is correct, for your SANITIZE solution you could (1) increase the bleach to 34 ml, and (2) add 34 ml vinegar, and then you'd have no rinse sanitizer which requires only 30 seconds of contact time.
Mar
20
comment pH Meters and measuring mash pH for the first time
How cheap is a "cheapo meter"? Or, how much should I expect to pay? What brand(s) would you recommend?
Mar
20
comment Sanitizing with bleach without rinsing
Apparently, if the concentration of bleach is correct, and pH is correct, no-rinsed bleach-based sanitizer is possible. Apparently this is backed up by Charlie Talley himself (Star San). See my answer below.
Mar
2
comment Gluten-free brewing books?
homebrew.stackexchange.com/questions/11413/…
Mar
2
comment Gluten-free brewing books?
Have you looked into Clarity Ferm and it's apparent ability to remove (break down?) the gluten in regular beers? It would be a shame to waste a lot of effort trying to make beers without barley, wheat, or rye (which will always be 2nd-rate beers IMO) if it turned out that all you needed to to was add one simple ingredient at pitching time.
Dec
20
comment Mash & Sparge Calculation
+1 for challenging the 90 minute pils boil.
Aug
29
comment Why toss the starter wort?
Why would it be nasty? Why would it be oxidized? I don't think mine are either of those. I dump it all in (usually it's only about 300 ml in a 20 liter batch).
Aug
28
comment Salvaging this Sorachi Ace IPA
It hasn't landed yet, but I expect it to be about 1.008.
Aug
28
comment Salvaging this Sorachi Ace IPA
I had Brooklyn Sorachi Ace once, and I don't remember anything like dill. Hopefully massive dry-hopping with Citra will fix this beer of mine.