Codehopper
  • Member for 7 years, 5 months
  • Last seen more than 6 years ago
Why were we able to make alcohol with little cleanliness and no sanitizer?
2 votes

Turbo yeast is faster than beer yeast, so no bacteriae have much chances to proliferate. Even if there is a bacterial or wild yeast infection no one cares, as that fermented stuff is distilled. For ...

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Quick recipe for stout
2 votes

For your "exploded" beer, you must have had an underattenuated batch. FG of 1.020 is not acceptable, unless you brewed a RIS, and I doubt you did. The yeast must have stalled because of e.g. cold ...

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What makes a Stout
1 votes

Other special beer, since you added coffee.

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Aerating wort with an air pump. What's the proper gallon rating?
1 votes

Last time I heard someone tried to use an aquarium pump and a 2 micron stone it was a failure: the pump wasn't powerful enough. With a proper pump 30 min is said to be enough. However, there was ...

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Attempting a partial mash - what grain bill?
1 votes

I'm not sure you're asking the question in the right way, e.g. what your intended sort is and what OG you're targeting, your batch size etc. For what it worth, accordingly to a Beersmith calculator, ...

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Camping stove as a wort heater
1 votes

NASA burner Pros: it's cheap and powerful. Cons: it's NOISY.

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Can I reuse a failed starter?
Accepted answer
1 votes

I used to add baking yeast into the starter boil as a nutrient to my beer yeast, all good. I believe you're safe with what you want to do. One last Q, how did you determine that the yeast is not ...

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green apple esters recipes
1 votes

I'd try krausening and aging. Make 1 l of wort of the same OG, pitch with yeast, keep at 18-20C, then on the 2-3rd day pour it to the main batch. Leave for a month there, observing the temperature ...

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Really strong beer's gravity (1.120) won't drop below 1.042
1 votes

I take it was an extract brew, not AG, so there won't be much of non-fermentables (aka starch). What was done wrong? Too big OG. Probably no starter. Probably poor wort aeration. What is wrong now? ...

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PB2 PORTER - BETTER TASTE?
1 votes

Yeast absorb a lot of those extra tastes from stuff you add to the kettle. If you want to get the maximum taste of a spice or alike, add it as a tincture at bottling time. And even then it may fade ...

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Why does WLP002 sometimes attenuate more?
1 votes

It can be for a few reasons: 1. Underpitching (not enough yeast), 2. Insufficient wort aeration before pitching, 3. Cold shock, 4. Old yeast that you bought in a store -- well the last one is actually ...

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Adding sugar to a brown pumpkin ale
0 votes

I'm seconding @brewchez on use of Special B for toffee flavour. Melanoiden malt would also be handy. Another thing to try is first runnings caramelisation.

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Temperature control during 1st phase fermentation
0 votes

It's not as bad as you think. Remember, you have 20 l of beer. It takes time to warm it up and time to cool, so temperature fluctuations in the fermenter will be smoothed. I would wrap the fermenter ...

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Hops - Do they stay in the wort for the primary fermentation or not?
0 votes

My protocol is to chill the wort in the kettle (I use an immersion chiller), then "stir it like crazy" -- it's called whirlpooling -- then wait at least an hour (I usually brew after dark, so I leave ...

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Why toss the starter wort?
0 votes

Here I'll list potential issues and give my assessment of whether they are real (based on 1.5 l starter made of pale malt or light DME, and 20 l batch). Body/ABV will change because of potential ...

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