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Jan
17
comment FG of bottled condition beer lower than FG of fermented beer
Was the temperature held at 70F until bottling?
Jan
16
comment How to clean yeast
I can't say there's no damage - I'm sure there is loss of viability (although I've not tested it with a viable cell count), but the yeast do survive and the viability is no problem since it's a small quantity that's stepped up manyfold through propagation.
Dec
30
comment Can wine be made in a keg instead of bottles?
I said it in the answer - because Nitrogen is much less soluble than CO2 - only use CO2 if you want fizzy wine.
Dec
30
comment What causes head retention?
The proteins themselves won't make a strong head - I said whey powder, but could equally have said DME, which in hindsight would have been clearer. You need protein PLUS the alpha acids in the hops too to form the rigidity in the foam. That's why you only get a slight affect when adding just DME to cider as brewchez mentions in the answer. To to sum up - it's not just proteins in the beer but proteins+acids that help form the rigidity of the foam. You can see it - after pouring a beer, a few seconds later it forms a sheen - the foam becomes slightly glossy.
Dec
15
comment What causes head retention?
Head isn't created from proteins alone - you can make drinks from protein whey with carbonated water and that doesn't have a head.
Nov
9
comment Conical verses flat based fermenters
This isn't the right place for asking about general experience - if you have a specific question about conicals then please rephrase and ask about specifics. As it stands, the question is likely to be closed. Thanks.
Nov
8
comment What is the difference between Clean, Sanitized and Sterilized?
External links are ok if accompanied by a summary. Please add a short summary here so people get the TL;DR
Jul
10
comment Help! Started my lager at 16degs C for 3 days (instead of 14C) - ESTERS!
14C is a little warm for a lager, particularly as you are measuring the fridge temp not the beer temp. In future, I suggest setting the fridge at 10C and slowly increasing to 16C over 2 weeks to help the yeast ferment out the beer.
Jul
9
comment Is my frozen yeast okay?
The anti-freeze is 30% glycerine 70% water solution.
Jul
6
comment Acidic Elderflower Wine
Potassium carbonate can also be used - unlike Calcium Carbonate, it reacts immediately and doesn't leave a deposit. bcawa.ca/winemaking/acidph.htm
Feb
28
comment What are the various ways to remove chlorine/chloramine from tap water?
It's the accepted answer and always appears at the top.
Dec
13
comment Electric brewing inside
I would guess so if you don't have an extractor.
Nov
26
comment Can I sanitize an auto-siphon with boiling water?
Totes. But be careful with a wire brush on plastic causing scratches. For cleaning plastic try PBW from FiveStar - removes almost any soilage without scrubbing.
Oct
28
comment Any People with Celiacs Tried Clarity Ferm?
To add to your answer, could you summarize these articles, and present the salient points that you thought were worth reading?
Oct
27
comment What are the various ways to remove chlorine/chloramine from tap water?
Please see the first answer - that covers your question about boiling chlorine.
Oct
21
comment Bitter orange and scaling
Do you have a link to the recipe?
Oct
18
comment Will I damage my lager if I add lager hops too early?
Hops are green plant material that you normally add during the boil, but also sometimes to the fermentor. Dry yeast is usually in a sachet, and looks like sand that you add to the fermentor. Can you clarify which it is?
Oct
18
comment Why don't we force carbonate at a higher PSI
I do the same. And "quality control" is one of the perks of being a homebrewer! :)
Oct
18
comment Why don't we force carbonate at a higher PSI
yep, there's a greater chance you'll overshoot with a higher pressure
Oct
14
comment Why were we able to make alcohol with little cleanliness and no sanitizer?
Isn't distillation off-topic?