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Jan
20
comment should i keep my carboy at current fermentation temp after moving from 75F+ to 68F?
After the first couple of days, the activity of fermentation won't create nearly as much heat. So leaving it in the 68-degree room now is likely fine. If you go too cold, the yeast will stop working before eating up diacetyl & acetaldehyde.
Jan
19
answered Is homebrewing beer legal in Ontario Canada?
Jan
19
answered List of free online brewing books and guides
Jan
18
comment How to get an oily mouth feel
The mouthfeel of beer with oats is usually described as 'oily'. Some claim that rye can give the same feel, but 'oily' is usually associated with oats.
Jan
17
answered Using StarSan in Airlock
Jan
17
answered What is the purpose in adding unmalted wheat to a beer?
Jan
16
accepted What is the average gravity difference between a Forced Fermentation and normal fermentation
Jan
13
awarded  Commentator
Jan
13
comment What software do most brewers use?
I use Beer Calculus/Hopville as well. Excellent site.
Jan
13
comment What software do most brewers use?
I've used Brew Pal and can't fully recommend it. It can give you really weird gravity estimates. I've tried contacting the author with some bug reports and have never heard back.
Jan
12
awarded  Editor
Jan
12
comment Boiling bottle caps
Thanks, I've updated my answer. I'd love it if information about sanitizing these caps ended up on the Northern Brewer site. I've always wondered and there's a ton of mis-information out there.
Jan
12
revised Boiling bottle caps
added 691 characters in body
Jan
12
answered Boiling bottle caps
Jan
10
answered How to brew less than 5 gallons at a time?
Jan
10
comment Why do all my beers taste better after having aged for a couple months?
An aside, I think the advice to drink homebrew quickly comes from concerns over bad sanitation. Beer made with bad sanitation will go badly quickly. But if your sanitation is good, then letting your beer condition for longer is fine.
Jan
10
answered Why do all my beers taste better after having aged for a couple months?
Jan
10
comment What is the average gravity difference between a Forced Fermentation and normal fermentation
winning-homebrew.com/forced-fermentation-test.html Has a bit more description. Basically you take a small amount (I use 500 mL) of your post-boil wort and ferment it warm, using constant aeration to encourage active fermenting. It's a way to test the fermentability of your wort. If your normally-fermented beer finishes way higher than the FF test, then you may be doing something wrong with your fermentation -- underpitching, under-aeration, etc.
Jan
8
answered Maintaining Lagering Temperatures
Jan
8
asked What is the average gravity difference between a Forced Fermentation and normal fermentation