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)
Views views:250
Sections title:apples
body:"apples oranges"
URL url:"*"
Favorites infavorites:mine
Status closed:yes
Types is:question
Exclude -[tag]
For more details on advanced search visit our help page
Results tagged with Search options answers only user 981

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

This will depend on what kind of hops you're using and personal preference. Let's start with the boil: In general, hops in a bag are going to give you less flavor/bitterness than the same quantity f …
answered Aug 27 '11 by Dustin Rasener
The definition of beer is a fairly wide one. I'll quote from wikipedia: [Beer] is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly malted … barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit …
answered Jun 24 '11 by Dustin Rasener
There are pros and cons to each approach. In most cases, a long primary will be better than using a secondary fermentation vessel. There are three distinct advantages to leaving the beer in … . There are also several disadvantages of performing a long primary fermentation: If you are using plastic buckets, a very long primary (more than 4 weeks) will allow some oxygen to contact the beer
answered Feb 11 '12 by Dustin Rasener
DO NOT put them in the fridge after three days. You'll want to store the newly bottled beer at around 70 degrees for a few weeks. Since you are bottle conditioning, the yeast will need time to … carbonate the beer. If you put the beer in the fridge now, the yeast will drop out before it finishes eating the priming sugar, and you'll have flat beer. With respect to bottle bombs, you just have to …
answered Aug 19 '11 by Dustin Rasener
If you are doing partial boils, you are probably getting significant wort darkening and lower hop utilization from the high gravity boil. Extract tends to come out darker regardless, but this can be …
answered Oct 3 '11 by Dustin Rasener
You may get a "wet cardboard" or "sherry" flavor from oxidation, if it is bad enough. The real problem with oxidation is long-term stability. If you plan to drink your beer soon, it may not matter … much. If you are going to age your beer for a while, you may experience staling reactions that will create these off-flavors. It is important to know when you should aerate your beer (or wort) and …
answered Feb 17 '11 by Dustin Rasener
It is generally recommended to brew low-gravity beers before higher-gravity ones when re-pitching yeast. It is often said that you should also pitch light before dark beers. I asked a question about …
answered Feb 11 '12 by Dustin Rasener
Rousing the yeast and fermenting at warmer temperatures will speed fermentation. However, particularly with a barley wine -- where there are a lot of sugars present -- it can take more than a week for …
answered Aug 14 '11 by Dustin Rasener
I think Tallie has it right. It's likely a trade-off between stressing the yeast with CO2 and having oxidized beer. I would add that degassing or adding O2 after fermentation has started also … beer. From Yeast, by Chris White and Jamil Zainasheff, p 83: If it is a very high-gravity wort, more than 1.092 (22 ºP), you must aerate with pure oxygen, as air will not pvodie a high enough level …
answered Sep 11 '12 by Dustin Rasener
It has been suggested to me that I add my spent grain to the local brewery's or brew pub's spent grain. They apparently have an arrangement with local farmers who can use it. I have not yet contacte …
answered Dec 8 '11 by Dustin Rasener