Northern Brewer Chris
  • Member for 11 years, 1 month
  • Last seen more than 8 years ago
What's the next item, burner, big brew kettle, or AGS?
2 votes

I would say that you would get immediate use out of the burner and would probably invest in that first. You will need an 8+ gallon pot for all grain and this may be too big to use effectively on your ...

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What hops provide the guava-like taste of some IPAs?
2 votes

There is not a lot of information about the Islander IPA but Bear Republic uses Chinook, Cascade, Columbus and Centennial. My guess is that what you are associating with guava is the citrus/fruity ...

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Rice Hull pre-prep
2 votes

In John Palmer's book "How to Brew" he recommends that you rinse the rice hulls thoroughly before use.

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How to brew all-grain indoors
2 votes

I have heard of people using the electric turkey fryers as a brew kettle. I have searched an they do make 7 gallon models that would hold enough wort to brew 5 gallon batches. Here is a link http://...

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Using a carbonation stone to force carbonate in corny kegs
1 votes

I have done this in the past but it has been a while. You will need a diffusion stone and a lenth of 1/4 ID beverage tubing about the length of the height of the keg. Attach the tubing to the end of ...

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What causes beer to have a "plastic bag burp" taste
1 votes

It seems to me that you are describing phenols when you talk about the "plastic bag burp" taste. Phenol production does vary quite a bit from one yeast strain to another with the Bavarian weizen ...

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Cold Crash and Finings
1 votes

I would believe that you would remove too much of the remaining yeast and thus you beer wouldn't properly carbonate. If you did do this you could use a highly flocculant yeast strain at bottling such ...

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What are the pros and cons of adding specialty grains to the mash?
1 votes

I can't think of any reason why you would ever need to do a separate steeping of grain. You are basically steeping the grain in the mash. Caramel malts are fully converted in the husks during the ...

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What effect does the alkalinity of wort have on the fermentation cycle in beer brewing?
1 votes

Alkalinity really doesn't apply in the discussion of wort since the pH of wort should be below 7 thus making it an acidic solution. Most of the discussion of pH during fermentation revolves around ...

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What is the Maillard reaction, and why should I care what a duck thinks?
1 votes

To add some further information, maillard reactions continue to happen even after the beer is bottled. Beers that are cellared will continue to darken and change in complexity due to the maillard ...

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Should I shake bottles during conditioning?
1 votes

I does help to shake the bottles when conditioning because it will help the yeast process the sugar faster and produce pressure in the head space that will eventually be the carbonation in your beer. ...

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Cardboard alternatives to bottle cases for storage
1 votes

The case boxes that breweries used to use for their returnable bottles work well and can last a long time. They are hard to come by these days but if you keep your eye out at garage sales and even on ...

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Is it necessary to heat honey when using it in cider?
0 votes

I personally would be too worried about bacteria in the honey. I would be worried about the cider having wild yeast and bacteria from the pressing process. I recommend adding potassium metabisulfite ...

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Belgian/Canadian Tripel Recipe Question
0 votes

I think you have too high a percentage of sugar in the form of honey, invert sugar, and table sugar. These are all highly fermentable and will leave the beer with very little body. I would suggest ...

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Brewed an Oatmeal Stout and the gravity did not drop as much as predicted, should I re-pitch or add yeast nutrients/energizer?
0 votes

There are many different factors that can ultimately affect the final gravity. They include yeast health, yeast pitching rate, fermentation temperature, amount of oxygen present at pitching, mash ...

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How to get an oily mouth feel
0 votes

If you add flaked oats to your recipe they will add a silky/oily texture to the beer. You will only need about 1-2 pounds per 5 gallon batch depending on OG. If you do use too many they can have an ...

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