10
votes
Accepted
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 ...
- 3,317
9
votes
Would Yeast survive the temperatures of distillation and properly carbonate?
No way. You will kill everything in your beer at this temperature. The pasteurization process actually uses lower temps, probably with less exposure time, and kills them all.
And its ok to use any ...
- 1,012
9
votes
Accepted
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 (...
- 1,880
6
votes
Best temperature to store carboy after fermentation is complete?
Warmer temperatures will allow the yeast to continue its work, cleaning up the beer. Colder temperatures will promote yeast flocculation which helps to clear the beer. It'd suggest leaving the beer in ...
- 8,978
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 ...
- 799
5
votes
Accepted
Mash-out and batch sparging
I'm going to assume you're basically doing "batch sparging" (adding the sparge liquor in batches due to capacity), not that you're "step mashing" (using hot water infusions to move the whole mash ...
- 10.1k
5
votes
Accepted
Where should I take the temperature while cooling wort?
It would help in a couple ways if you gently stirred the wort with a sanitized spoon as it cools. First, it will make it cool faster. Second, you'll get homogenous wort so you'll get an accurate ...
- 33.3k
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 ...
- 2,819
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. ...
- 18.4k
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 ...
- 36.2k
4
votes
Accepted
Temperature of Wort hit 89°F (32°C) when yeast has maximum temperature of 72°F (22°C)
I believe with all homebrewing that there is never a wasted batch, even the worst of the worst is an opportunity to learn something, so don't throw it out yet.
You were lucky it was so late in the ...
- 27k
4
votes
How to Properly Increase the Temperature of a Batch after Primary Fermentation
The main point of raising the temp is simple. As the sugars become limiting the yeast begin to enter a dormancy phase. As yeast slow down the temp of your fermentation begins to lower too. That ...
- 36.2k
4
votes
What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?
Most of the heat is usually lost through the lid in coolers. Cooler lids are not well insulated. The bodies are. This is because they are meant to keep things cold not hot. Heat rises and a cooler ...
- 36.2k
4
votes
Accepted
Would Yeast survive the temperatures of distillation and properly carbonate?
In general, yeast will die at temps exceeding 115F.
- 33.3k
4
votes
Accepted
Effect of temperatures over beer oxidation
It has been said that for every 10C of temperature increase the oxidation rate roughly doubles. So yes temperature does increase oxidation rate.
In general increases in heat increase all chemical ...
- 36.2k
4
votes
Accepted
Is there a formula to determine at which temperature a given volume of beer at a given ABV will freeze?
They sure have, at least in terms of the temperature/ABV% relationship. The table provided is for pure ethanol/water solutions so the freezing points provided will be slightly higher than for actual ...
- 6,377
4
votes
Temperature when hydrating dry yeast
All yeast are quite similar, really. It's surprising how different instructions manufacturers print for basically the same organism.
From my experience, it is best to start with 30°C water. Then let ...
- 3,706
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 ...
- 3,706
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 ...
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 ...
- 5,626
4
votes
Accepted
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 ...
- 18.4k
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 ...
- 386
4
votes
Accepted
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.
- 4,736
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 "...
- 3,317
4
votes
Accepted
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 ...
- 56
3
votes
Accepted
How does the attenuation limit from mash temperature affect yeast attenuation?
I think you are over thinking and and mis-interpreting the point of the "theory of mashing" article. That table regarding mash temp and attenuation is only specific to the wort tested. It's meant as ...
- 36.2k
3
votes
What type of beers stand up to temperature variation during fermentation?
For this situation, you may want to consider yeast strains where extra phenol and ester production due to a stressful environment is considered a good thing in the final product.
Typically Belgian ...
- 132
3
votes
Do I need to continuously measure the temperature of my mash tun?
"Continuously" is overkill, "Periodically" is more reasonable. In my experience there are many variables: the insulation of the mash tun and the ambient temperature are the most influential. I used to ...
- 782
3
votes
Do I need to continuously measure the temperature of my mash tun?
I think the most important thing you need to accomplish is understanding your brewery. Begin by taking notes. Record the temperature every time you take it throughout the mash. But be sure that the ...
- 414
3
votes
Accepted
Half my batch (while carbonating) got put in the fridge by mistake
Take them out of the fridge if you'd like.
Maybe leave one or two in as a "control" to see how the carbonation differs between the 3 groups.
Skunking has nothing to do with entering and then exiting ...
- 10.1k
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