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Apr 29 |
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Most common and obvious off-flavours for homebrewers @Graham interesting - oversteeping then? I was still using a grain bag for what was essentially flour, which would have leaked heavily into the wort. |
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Apr 29 |
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Most common and obvious off-flavours for homebrewers @Graham +1 for your excellent advice that was not in my introductory books :) |
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Apr 24 |
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Most common and obvious off-flavours for homebrewers I've had flavours that I'd describe this way from having ground my steeping grains wayyyy too much. |
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Jan 30 |
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Homebrewing Glossary - Dictionary of Commonly-Used Terms Agreed - I'm unable to set my own question as a wiki, though I can set the answer. And it does, though not every term is a tag & vice-versa. Maybe we could restrict this to non-tagged terms? |
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Jan 23 |
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How do you strain pellet hops out of wort or beer? Yep the hop muck stays in the bag. What doesn't is small and will settle out with the trub. |
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Dec 19 |
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Layering different varieties of hops at single intervals I've just added it to my Xmas wishlist... Here's hoping :) |
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Dec 18 |
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Can marmite be made from brew yeast leftovers? I've heard anecdotally that one of the major breweries in my city sell off their excess "post fermentation" yeast (presumably washed trub) to manufacturers of (the superior) Vegemite. |
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Oct 4 |
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Slow temperature rising vs equivalent fluctuations Ahh cool, this explains why the step up is important, as opposed to say a step down or other temperature curve. |
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Sep 28 |
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How does bottling in a half bottle effect taste I'm with @mdma on this one. It could be the carbonation or the carbonic acid, but force carb a bottle of tap water & compare. From wikipedia: "Carbon dioxide dissolved in water at a low concentration (0.2%–1.0%) creates carbonic acid (H2CO3),[2] which causes the water to have a slightly sour taste with a pH between 3 and 4" - so the pH could impact too. |
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Sep 26 |
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Should the starter volume be included in the overall batch size? Thanks guys - for a starter do I chill & pour off to keep only the solid stuff or do I need to preserve specific layers? |
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Sep 23 |
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How do I make my ginger beer SPICY? @Felix - great question, I'd love to reproduce the Bundaberg GB flavour. Please post your results when you find what does / doesn't work. |
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Sep 23 |
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How do I make my ginger beer SPICY? @FrustratedWithFormsDesigner - upvoted for the mental image of you sniffing ginger in a store. |
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Sep 22 |
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What can I substitute for Carabelge? brilliant, thanks! |
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Sep 21 |
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When to remove hops and other bittering/aroma agents? Do you filter it out at all? Or does it settle into the trub ok? |
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Sep 12 |
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Wyeast pack arrived already inflated - keep in the fridge or not? Yeah good point - I should have been more explicit. |
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Aug 19 |
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Always making a starter vs. following package description Great question. I was about to ask something similar around using 2 liquid yeast packs when the packet seems to indicate that one would be sufficient. |
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Aug 14 |
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What difference does the crush make for steeped grains? Can you expand on the "serious issues" from powdered grain? I'm not actually going to powder my grain, but it seems a good extreme to identify worst cases. |
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Aug 14 |
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What difference does the crush make for steeped grains? Cool - what I take away from this answer/thread is that the consistency of the crush matters far more than the amount of crushing. If (hypothetically) I am using completely powdered grain for my recipes, that's OK but I will not match a recipe's flavour, though I could refine over time with varying quantity. I was mostly concerned about defects that may come from under/over crushing, aside from flavour variance. |
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Aug 12 |
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Ice the wort for fast cooling This is good advice, I think. I haven't had any problems with my brews so far but that could just be good luck. |
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Jul 19 |
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How to tell if (and recover from) a diacetyl rest was done too early? Ahh interesting. So I did a gravity reading and from 1.063 I'm now at 1.040 after 24 hours. Should I move it back to the fridge for a bit longer? |
