Search type Search syntax
Tags [tag]
Exact "words here"
Author user:1234
user:me (yours)
Score score:3 (3+)
score:0 (none)
Answers answers:3 (3+)
answers:0 (none)
isaccepted:yes
hasaccepted:no
inquestion:1234
Views views:250
Sections title:apples
body:"apples oranges"
URL url:"*.example.com"
Favorites infavorites:mine
infavorites:1234
Status closed:yes
duplicate:no
migrated:no
wiki:no
Types is:question
is:answer
Exclude -[tag]
-apples
For more details on advanced search visit our help page
Results tagged with Search options answers only user 13092

A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.

4
votes
carbonated beer. They have too much surface area for the needed 12 psi for carbonation and will fail. I would use PET 2 liter soda bottles instead. …
answered Jun 16 '17 by Evil Zymurgist
2
votes
That's an insinglass product (fish gelitan). You can add it multiple times with no adverse effects. Usually a proper dose just once combined with cold crash will make a brilliantly clear beer. Each … pack is a dose for 5 gallons of beer. All finings need time to work most work by collecting particles and dropping them via gravity. Cold crash helps this along, while I've seen them clear in just 24 …
answered Jul 24 '16 by Evil Zymurgist
-2
votes
I'm not a fan, it's the keurig of beer. I guess if you have a beard and can't change a tire this is what you buy to say you made a beer. Understanding how beer is made and executing makes you a homebrewer. …
answered Jul 10 '16 by Evil Zymurgist
0
votes
I made a concoction using welches white grape juice and sugar for a 12%abv. To defeat the preservative I had to add a massive amount of yeast and several hits of oxygen. I forget the preservative na …
answered Oct 23 '16 by Evil Zymurgist
1
vote
Looks fungal (mold) to me. Could be from poor bottle sanitation or too much head space. Were these bottle conditioned? If so I could just be floculant yeast. Whatever it is, it's unlikely to be harm …
answered Mar 4 '16 by Evil Zymurgist
3
votes
As Robert said about cooling. Stay away from Lagers until you get some experience and most important heating and cooling for lager fermentation. Lagers require a diacetyl rest where you usually need h …
answered Jan 24 '16 by Evil Zymurgist
2
votes
The 0.5% Abv is an issue. I think you're limited to adding a yeast and bacteria inhibiting preservative or pasturizing at the right point. Then force carbonating and bottling. Sanitation would need t …
answered Feb 21 '16 by Evil Zymurgist
1
vote
BeerGuns are for bottling finished beer from a pressurised keg. They're not well suited for fermenter to bottle transfers for conditioning. …
answered Jun 1 by Evil Zymurgist
0
votes
Each shipper has it's guide lines. http://www.fedex.com/us/developer/product/WebServices/MyWebHelp_Oct08/Content/WS_Developer_Guide/Alcohol_Shipping.htm That being said. Homebrew is shipped with UPS …
answered May 20 '16 by Evil Zymurgist
2
votes
If I had to guess the stalled fermentor was the last to be filled and got less of the wort nutrients. When splitting a single wort into two fermentations. It's important to alternate the filling of t …
answered Aug 16 '18 by Evil Zymurgist
1
vote
Doubtful you ruined it. As long as you practiced good sanitation. I'm guessing it was dry yeast if it was floating. I would swirl the fermentor to make a whirlpool with the fermentor sealed until it' …
answered Apr 23 '16 by Evil Zymurgist
2
votes
Pathogens have a hard time surviving very long in finished beer let alone probiotics. Most open fermentation bacteria (lacto, pedio) die off pretty quickly once yeasts have produced alchohol … would say beer of any normal strength ABV wouldn't be a good medium for probiotics to survive in. The low pH and hops in beer also play a big role, in inhibiting bacteria growth and survivability in beer. …
answered Feb 5 '16 by Evil Zymurgist
4
votes
be a US inspired beer. Adjust your hop weights to match the IBU potential of the original hops using the new hops AA% …
answered Jan 27 '16 by Evil Zymurgist
1
vote
much beta-amylase producing more fermentable sugars and thining out the beer. Raise mash temp to 68-69°C / 154-156°F to favor alpha-amylase. If your FG was below 1.013 then your mash temp and active …
answered Nov 25 '17 by Evil Zymurgist
3
votes
As farmersteve said that bottle isn't going to work for carbonating. You need a bottle that will be air tight, and to add a priming sugar. Cloudy is to be expected from 100% wheat. About the citrus …
answered Nov 20 '17 by Evil Zymurgist

15 30 50 per page