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10 votes
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Why do my spice flavors disappear when my beer is chilled?

It's a combination of human perception and physical science. Volatile compounds are less volatile at cold temperatures (physical chemistry), and the human nervous system is dulled or numbed slightly ...
dmtaylor's user avatar
  • 3,415
9 votes
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Interpreting single-infusion mash instructions with two temperatures listed

The first temperature is of the water you are adding while the second is the expected temperature of the mash after it has been added. So by adding 12.81 qt of water at 163.7 F to the grain (...
thesquaregroot's user avatar
  • 1,900
6 votes
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Bottle Bombs or Paranoia

According to this calculator, adding 1.4oz of sugar to 2gal at 35°F is equivalent to adding 5.4oz at 68°F. At 35°F the disolved CO2 is around 1.61vol whereas at 68°F it is 0.86vol. In your case the ...
JeanMi's user avatar
  • 799
5 votes

Conditioning and storing beer at temperatures around -5°C

It's fairly safe to say that bottle conditioning at -5°c will not yield good results. Even high ABV beers stored below freezing will form ice crystals and force a separation of the water and ethanol. ...
Evil Zymurgist's user avatar
5 votes
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How do lager kits let you brew at room temperature?

There are kits with call themselves "lager" kits, but if you make them with the yeast provided and at the temperatures suggested, they will not produce a true lager beer. The beer they produce might ...
Jeff Roe's user avatar
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5 votes

Yeast pitching temp/ ferment temp

Specifically when using S-04 (or most other English Ale yeasts) they are very sensitive to temperature drops. Other strains might tolerate starting so high, but the cooling wort is likely to send an ...
brewchez's user avatar
  • 36.2k
4 votes

What happens if I ramp temperature too fast?

No, you did not. Belgian yeast usually don't mind fast temperature increase. Just be sure not to exceed max temperature suggested by yeast supplier. And just by the way, the one time I had ...
Mołot's user avatar
  • 3,718
4 votes

30° Celsius bottle conditioning. How bad is it?

Not bad at all. The only time temperature control is crucial is during fermentation, not conditioning. I live in Queensland Australia where the temps exceed 30 Celsius regularly in the Summer and my ...
Dwayne Charrington's user avatar
4 votes

What is the ideal temperature during carbonation with priming for an ale?

Optimal about 18C-20C. But almost any temperature between 5 and 25 will work. If cooler then it takes longer. It is possible to go higher but there may be some more fruity esters produced although not ...
barking.pete's user avatar
  • 5,631
4 votes
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When to oxygenate when you delay pitching the yeast?

I would oxygenate (pure O2) right before or after the pitch. Just because the process has the chance to introduce bacteria or wild yeast and it's best if the yeast is there to become dominate ...
Evil Zymurgist's user avatar
4 votes

kegged cider CO2 foam, not much sparkle though

Your cider was flat when you drank it because it lost much of its CO2 when you were transferring it from the keg to the bottle, as evidenced by the foam. The gold standard for filling bottles from a ...
Simon's user avatar
  • 386
4 votes
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Where should I take the temperature readings while mashing?

I usually stir the mash before checking the temperature. If you stir it, wait one minute for the thermometer to adjust, you should get the same temperature anywhere in the mash tun.
Philippe's user avatar
  • 4,806
4 votes

All Grain Brewing

Yes, your thinking is on the right track. Mashing with crushed grains at an appropriate temperature (about 150 F or 65 C) for at least 45-60 minutes then draining off basically creates your own "...
dmtaylor's user avatar
  • 3,415
4 votes
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Didn't reach expected FG. Should I postpone bottling? Also: It looks weird!

That beer definitely needs more time. It's likely that the periods of lower temperature slowed or potentially even halted fermentation, and the sweet smell you describe is probably unfermented sugars ...
Luke's user avatar
  • 56
3 votes

30° Celsius bottle conditioning. How bad is it?

Temperature will affect the flavor in the long run, but you won't notice anything if it is only a short period of time. Once bottle conditioning is complete, you better store your beer in a cool ...
Philippe's user avatar
  • 4,806
3 votes

Increasing mash temp by adding hot water rather than heating the mash?

John Palmer covers this in his How to Brew book. An old version is available online, and the equations you want can be found at: http://howtobrew.com/book/section-3/the-methods-of-mashing/...
GigaFemto's user avatar
  • 344
3 votes

Keezer temperatures

Agree with everything said by Evil Z. Just one thing I thought worth mentioning: Consider (if you haven't already) adding a fan to the inside of your keezer. The temp can vary by 10 or more degrees ...
K4 Nerd's user avatar
  • 371
3 votes

Keezer temperatures

I've found that 36-38°F is enjoyable for most beer styles and avoids freezing the beer from cold spots. Having your thermal sensor submerged in a 12oz bottle of distilled water helps maintain a ...
Evil Zymurgist's user avatar
3 votes
Accepted

What is the ideal temperature during carbonation with priming for an ale?

You are correct when you say the warmer the brews are stored the faster carbonation will complete. Carbonation is a mini fermentation, so ideally you would want it to complete around the same ...
Mr_road's user avatar
  • 7,048
3 votes

What happens if I ramp temperature too fast?

It's not that raising too fast was the issue, but raising too soon could be. You' be better off waiting 72-96 hours before raising the temp. Simply put, your situation is not critical but it could ...
Denny Conn's user avatar
  • 33.4k
3 votes
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Is there a temperature my boil should not exceed?

First off, there's no need to worry about leaching tannins in the boil. Tannins are mostly found in the husk fraction of the malt. This means you have to be careful with the temperature only when the ...
Franklin P Combs's user avatar
3 votes

Correct temperature effect on Specific gravity

Quick but not very helpful answer, I am pretty sure there is some sort of equation that can be used for this I am not sure where I have seen it. I am going to do some digging through some book and the ...
Mr_road's user avatar
  • 7,048
3 votes

Airlock sucking inward

I use vodka in my airlocks if sucking in starts to occur. Freeze distilled stuff should do the trick. To actually get on and answer your questions: Is my wine likely to be ruined? Probably not Is ...
Mr_road's user avatar
  • 7,048
3 votes

Airlock sucking inward

Depending on how much head space, just a few degrees drop will pull air through the air lock into the fermentor. Also that means that fermentation was no longer producing c02. It sounds like you ...
Evil Zymurgist's user avatar
3 votes

keeping beer in a garage

5ºC is a perfectly fine temperature to store beer at. You just need to make sure you have the right pressure (that graph is imperial but you can convert to metric). From personal experience I have ...
joe92's user avatar
  • 863
3 votes

Storage Temperature

Beer should be stored cool. Around 7°C (45°F), never colder than 3°C (37°F) [#1]. Charles Bamforth says that every extra 10°C (50°F) of temperature doubles the rate of beer aging. So when your beer ...
Kingsley's user avatar
  • 2,060
3 votes
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Yeast suggestions for high temperature brewing

At the high end (81F) plus an additional couple of degrees generated by the yeast there isn't much except Kveik that would make decent beer. At the lower end, there are some Ale-strains that would ...
andy's user avatar
  • 191
3 votes
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Secondary Fermentation Temperature and Purpose in Belgian Style Beer

There's a lot of questions here, I'll try to break them up. How is this possible? Will the yeast be able to operate in so low temperatures? Secondary fermentation is a bit of a misnomer- typically ...
rob's user avatar
  • 1,783
2 votes

How do lager kits let you brew at room temperature?

Check this out- The author brews two identical batches using a true lager yeast (Saflager 34/70) but ferments one at a "lager" temp of 50˚F/10˚C and the other up at 70˚F/21˚C. He then runs a taste ...
user13606's user avatar
2 votes

How to add temperature measurement and control to my Brooklyn Brew Shop beer kit?

I would just put a self-advesive style thermometer on the jug ($4.00). Then keep it in a cool dark place where it will hold 65-72°. With just a 1 gallon volume and a lot of glass surface area ...
Evil Zymurgist's user avatar

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