12
votes
What is the difference between a lager and an IPA?
The main difference is the yeast, Ale is brewed with a top fermenting yeast s.cerevisiae[1] whereas Lager is brewed with a bottom fermenting yeast s.pastorianus[2]. From this comes the fermentation ...
- 7,048
6
votes
Making a strong belgian ale
Mistake 1, really doesn't matter all will be fine.
You may end up with a little more bitterness extraction, but is has been reported that FWH can lead to a more mellow bitterness. I really would not ...
- 7,048
6
votes
What is the difference between a lager and an IPA?
In addition to Mr_Roads answer.
Lager yeast is unique from ale yeast in that it can breakdown and use melibiose, which is a sugar not fermentable by ale yeasts. This is one reason lagers are ...
- 18.5k
5
votes
What is the difference between a lager and an IPA?
Simply put, there are two overarching umbrellas in beer... ales and lagers. An IPA is an ale. GENERALLY speaking all beers fit under one of these two umbrellas. Once under one of these umbrellas the ...
- 199
5
votes
Accepted
Can you centrifuge beer in your home?
A Spinzall culinary centrifuge in continuous mode – fed by a built-in peristaltic pump – could feasibly accomplish this, provided that the compressed volume of gunk in a normal home brewing batch is ...
- 66
4
votes
Accepted
Reusing water from boiling corn cobs?
I wouldn't advise. Idk if the husk has tannins but I assume it does, because "corn hair" does.
In any case boiling will extract tannins if the water isn't treated to be blow 6.0 pH.
I'm sure if you ...
- 18.5k
4
votes
Should we stir the brew?
If you are using grapes, you can perform a maceration, where you will stir the solids in your must (or punch down the cap). But this is before fermentation.
After the first racking, where you get ...
- 4,806
3
votes
Accepted
Cold Crashing Mead. Need help with details
Most of the time mead makers don't cold crash. Just let it sit and it will clear over time. If you want to speed it along look into wine fining agents.
- 36.2k
3
votes
Effects of pectin
Pectin can make a major contribute to the methanol levels in cider(hard cider).
Methanol results from the decomposition of pectin into Galactose. If you do not add pectinase and/or pasturise your ...
- 7,048
3
votes
How long can I leave beer in the secondary fermenter?
As long as you want.
As with anything, there are considerations:
Hop Flavor and Aroma
This is a big one. Hop compounds break down and dissipate extremely quickly. If you want a fresh hop flavor ...
- 1,073
3
votes
Using health food malt extract
5gals/24L of beer made with 1Kg of (liquid) malt extract and 1Kg of sugar will be rather weak/thin. I would recommend at least 2Kg (or even 3Kg) of malt extract with the sugar in 5gal/24L. Depending ...
- 5,641
2
votes
I've lost my online site for Mead Making!
Fortunately, there is Archive.org to help you. It took a snapshot of the webpage, it can be found here:
https://web.archive.org/web/20210512151955/http://www.stormthecastle.com/mead/fast-cheap-mead-...
- 4,806
2
votes
Should we stir the brew?
In beer making, it's not uncommon to stir the yeast, "rouse the yeast" during the initial few days of fermentation - but only if you did not use enough yeast, or some other problem happened (like your ...
- 2,060
2
votes
Pilsner racking before bottling
I'd rack it into a secondary for the sake of cleanliness in the final product. Especially if you were to coldcrash it before bottling. Cheers and best of luck!
- 69
2
votes
Making a strong belgian ale
1. Hops before boil This won't be an issue if the recipe calls for them to be a 45min+ addition.
2. Yeast pitch If the recipe calls for two, then use two.
Most yeast packs are intended for 5 ...
- 18.5k
2
votes
Can you centrifuge beer in your home?
In theory, you can make one, and it may be pretty tricky depending on batch size and containers.
did you want to make one for 5gals? or bottles? or some other size?
The hardest part is getting it ...
- 1,769
2
votes
Should we stir the brew?
There should be no need to shake or stir after fermentation has started.
- 3,012
2
votes
RIMS declining efficiency
RIMS can denature your enzymes.
The biggest risk with a RIMS is the small volume or wort that is heated at a time. The result is often the enzymes are denatured because of the contact with the ...
- 18.5k
1
vote
Very fine wax in Mead
Next time you rack, you should be able to position the racking cane/tube just above the sediment but below the floating wax. The wax should continue to float during the process. Stop transferring ...
- 4,806
1
vote
Accepted
Dry Hopping Cider
What hops is totally up to you, but I prefer to choose falvoring hops over bittering hops since cider has more than enough bitterness in general.
You can use about 5g of hops per liter of cider and ...
- 4,806
1
vote
Staggered 2 primary fermentations. Then fermentation started in the Demi again. Is the wine ok?
Wine will continue to produce bubbles even when the fermentation is complete, the CO2 is stuck in the wine/must and is released gradually. Like a soda can that you open, it doesn't get flat before ...
- 4,806
1
vote
Pilsner racking before bottling
I just made a Czech Pilsner at a little higher temp. Once it finished fermenting I racked it off the trub into an sanitized secondary that would fit into my frig. I let it get very cold, then added ...
- 502
1
vote
Making a strong belgian ale
Mistake #1 actually depends on the recipe:
There is a technique called first wort hopping where the bittering hops are added when the wort is collected from the mash. Normally, one would use 10% less ...
- 3,665
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