HourOfTheBeast
  • Member for 7 years, 8 months
  • Last seen more than 6 years ago
When to add fruits or berries into mead?
Accepted answer
4 votes

When to add fruit is somewhat subjective and debated, but the general principle is that the later you add, the more fresh-tasting and distinct the fruit character will be. If you want a more sherry-...

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What is the use of aromatic notes of bittering hop single-purpose?
2 votes

All hops contribute both aroma and bitterness in varying degrees. Grouping them into 4 hard categories is somewhat arbitrary. In general they are grouped as aroma vs bitterness, but if you wanted to ...

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It is necessary to sanitize my wine thief after primary fermentation
Accepted answer
2 votes

There is some risk of infection by beer-dwelling organisms, especially souring bacteria. Sanitation is less critical after primary, but if you want to be certain, clean utensils with something food-...

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1 Litre bottles losing carbonation after opening
2 votes

The best solution is to drink the full liter.

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Wax looking stuff in oak barrel
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2 votes

Is it possible the barrel was previously lined with pitch? If so you might consider not using it. Pitch seals the wood and blocks the wood character from effectively aging the beer, as well as ...

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Tequila Barrel Fermenting or Aging
2 votes

Some beer styles benefit from the flavor and tannins of aging in oak. Usually, the beer is transferred to the barrel for secondary fermentation and aging (after primary fermentation is complete). ...

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Espresso Shot (size)
2 votes

25ml is incredibly small in proportion to 23L. Imagine pouring an espresso shot into 1 liter of your favorite stout (think 2 full pints). You would definitely taste that, and it would probably be ...

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Fermentation vessel too small for beer kit
1 votes

It's ok to have less than 20% headspace, you just risk a blowout, meaning it could overflow and make a mess. To counter this problem use a blowoff tube and bucket:

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Is my SG too low?
1 votes

No, water would bring the SG closer to 1.0, which is the SG of water.

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Peach Wit- extract flavoring or not
1 votes

The general principle is that the later you add it, the more fruit flavor will come through in the beer. Age, oxygen, heat and fermentation will "deaden" the delicate flavors. I'd suggest freezing the ...

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Fruit for fruit beers
1 votes

I've had some excellent beer, such as Lost Abbey Judgement Day that used raisins or prunes in secondary, which give a very rich, caramel flavor that compliments big malty high alcohol and aged styles.

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Specialty Grains, To boil or not to boil
0 votes

For a partial mash (malt extract plus specialty grains), do not boil the grains. Put them in a large mesh/muslin bag and steep them in your brewpot at 155f for 30-45 minutes before adding your hops or ...

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How to bottle new brew properly
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0 votes

Yes, one of the best and most common methods is to rack your beer to a secondary fermentation vessel, and an additional transfer before bottling.: Make sure primary fermentation is complete first. ...

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Is it possible to over-ferment?
0 votes

How long you let the beer ferment is dependent on your goals, so there is no definite coverall answer. Styles which benefit from very "fresh" hop flavors such as session IPAs should have short ...

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How screwed am I (sanitation)?
0 votes

You should definitely wait and see, but I would remain optimistic. Even if conditions are not 100% sanitary, yeast often has the competitive advantage over other organisms due to abundance and other ...

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