mattrices
  • Member for 3 years, 7 months
  • Last seen more than 2 years ago
  • USA
Can I add priming sugar second time after beer turned out flat?
3 votes

You can, sugar won't dissolve easily at low temp. Make a sugar solution first. To maximize the ratio of sugar to water - boil water then add 330 g sugar per 100 ml water. Cool down the solution and ...

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Names for when you use hops
3 votes

Dry hopping occurs post fermentation and includes all the aromatics and other volitales, but no bitter iso-alpha acids. Bittering hops are added at various stages of the boiling process. At ...

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Cell growth factors in different types of yeast starter
3 votes

If you're comfortable doing the math yourself you could use some bioreactor equations to model the yeast growth. I would start with the assumption that growth is limited by initial population, ...

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Does bottle priming temp matter after 4 days?
2 votes

That shouldn't cause a problem. Reducing the temperature is ideal because it will cause more CO2 to go into solution.

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Alternative to stir plate for yeast starter (and erlenmeyer flask)
Accepted answer
2 votes

You could build a stir plate - you probably already have most the stuff laying around. Step 1: Gather a computer fan, power supply, stir magnet, and neodymium magnets and 2 L mason jars. Step 2: ...

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Sodium Percarbonate safety
2 votes

1 - It will leave extra salt in your beer and raise the pH, which won't make anyone sick at reasonable levels. 2 - Lower the pH of the solution, like you did with vinegar, so that carbonate doesn't ...

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What to do with my (accidently) sour saison?
2 votes

Sourness is essentially acidity, you might try taking a little sample and adding CaCO3 until pH is about 5.9 then tasting it. I tried this on an accidentally soured saison and it made it a bit more ...

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Refractometer vs. Hydrometer
2 votes

I recently switched too. One problem I noticed with the smaller sample is that if you pull from the top of the vessle you may get some oils or other less dense particles collected at the top. This ...

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no prime up in kegging
1 votes

When you pour sugar into a CO2 solution it will bubble up as the sugar particles force some CO2 out of solution. A sugar addition should cause it to pressurize fast if there is a lot of yeast and no ...

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Affordable cooling solutions
1 votes

I use a salt water aquarium chiller in a water bath that I added glycerol and salt to, it works great at the 5 gallon scale. It is essentially a heat pump connected to a chiller probe. The probe is ...

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Making wine from vine grapes
1 votes

Wine grapes have a really thick pith inside and make seeds, table grapes generally have less pith and are seedless varieties. Here's a diagram. Harvesting them when ripe is the hard part, you have to ...

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how does light affects yeasts
1 votes

It may be a good idea to use red light in your yeast starters when you have the most cell growth. Using it in primary may over populate your batch by diverting glucose that would have gone to EtOH ...

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Peach blend wine popping corks and very fizzy
1 votes

The fluctuation of temperature will cause a fluctuation in bottle pressure because the volume of co2 dissolved in solution is dependant on temp. The higher temperature goes, the lower co2 that can be ...

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Is aerobic fermentation in beer brewing a myth?
1 votes

1) Does aerobic fermentation has a place in this? If so, when and how, and where does the oxygen come from? Aerobic metabolism is a more efficient pathway to convert the glucose to cellular energy ...

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I don't have a cellar. How should I store my beer?
1 votes

The initial aging process will depend on the type of yeast used on the brewing. If your beer is unfiltered and the yeast is still present in the bottles, the yeast will still be active and ...

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Wine Quality Sensor
0 votes

If a wine is too sweet, then fermentation is not complete. Unfermentable sugars are not usually present in wine unless they have been added. Can you detect microbial levels? Dissolved CO2?

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Will a wooden barrel with alcohol survive in soil for quarter century?
0 votes

The problem would come from the fungi in the soil decomposing the wood over time. The process of lignin degradation requires aerobic conditions, so if the wood were to be sealed with wax or a charring ...

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how to cultivate the beer yeast?
0 votes

Since you can buy beer illegally, buy a beer you like. It will still have some active yeast in the bottle. Then get a stir plate, add corn sugar, and cover the top with aluminum foil - but leave it ...

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Sour beer over herbed with Basil
0 votes

I've noticed that my dry hop gets diluted if I purge a lot of CO2 through my keg. So you might try pushing a lot of CO2 through it and see if that removes the basil aromatics enough. Or you could ...

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Starters for 1500 litre brewing with 100 g of Dry Yeast
0 votes

Scaling conservatively (1:10) you would need 1.5L, 15L, and 150L stages. Actual growth rate will be determined by how well you can keep the solution aerated. Are you producing biofuel?

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