Nemis L.
  • Member for 8 years, 10 months
  • Last seen more than a month ago
  • Oslo, Norway
5 answers
10 votes
4k views
To Squeeze or Not To Squeeze the speciality grain mesh bag?
Accepted answer
13 votes

Yes, it is OK squeeze. In fact, you want as much extract as possible from the specialty malts. It is a common myth that squeezing the grain bag is a bad idea due to "tannins being extracted" or ...

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1 answers
1 votes
569 views
Raisins in Wine?
Accepted answer
3 votes

Raisins are dried grapes, containing around 65 % sugar by weight, and all that grape flavor in concentrated and slightly modified form. They add sugar, body, and flavor to the wine. If a recipe calls ...

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2 answers
1 votes
2k views
Campden and Pectic enzyme
2 votes

According to jackkeller.net, the action of pectic enzymes is reduced by high levels of sulphur dioxide. The gases dissipate after the addition of the campden tablets, which is the reason for ...

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7 answers
4 votes
2k views
Is it possible to do full boils without a propane burner?
2 votes

Boiling 6 gallons on a 3.5 kW induction top works flawlessly.

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1 answers
5 votes
199 views
Is there a distinction between flavoring (e.g. 30m) and aroma (late) hop additions
Accepted answer
2 votes

Short answer, "yes". Long answer ... Excuse me for getting a little sciency, but ... Using the simple assumption the "flavor" is a single component with concentration X(t) with a some half-life g, ...

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2 answers
0 votes
235 views
Question about hop schedule and BIAB
1 votes

Not necessarily a bad method, but it's a little complicated, and it's difficult to predict the outcome in terms of OG and hop utilization. (The hop utilization depends strongly on the SG of the ...

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3 answers
1 votes
543 views
Electric brewing inside
0 votes

I brew using a 36 l (10 gallon) stainless steel kettle on a 3.5 kW stand-alone induction top. Even at 80 % effect, the induction top brings 25 l (6.5 gallon) to the boil in less than 30 minutes.

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