Last Activity:05-09-2013 12:13 PM
Likes Given: 2
12 Likes on 11 Posts
Posted in thread: Yeast immobilization: magic beans of fermentation on 05-02-2013 at 10:30 PM
I've only read through the first 8 pages of this thread so far so I apologize if this has
already been covered but the huge British ale company, Marstons is using this technology
Posted in thread: Yeast immobilization: magic beans of fermentation on 05-02-2013 at 10:05 PM
Beads?Yep. Rhymes with "reads", which you should do to the rest of this thread and then you'll
Posted in thread: Yeast immobilization: magic beans of fermentation on 05-02-2013 at 06:53 PM
Another possibility is that the alpha acids are the same between the two beers, but the absence
of flocculating yeast in the beads beer resulted in less hop polyphenols falling out of
suspension and t...
Posted in thread: Yeast immobilization: magic beans of fermentation on 05-02-2013 at 06:14 PM
speaking of diffusion of sugars...This sounds like it would be more efficient with simple
sugars since the permeability of longer chain sugars would be naturally smaller. I wonder if
the wine guys are...
Posted in thread: Yeast immobilization: magic beans of fermentation on 05-02-2013 at 05:45 PM
Yet, I've never heard of a commercial brewery actually going this route. I've got to imagine
that if AB-Inbev isn't doing this, it's not because they haven't heard of it.I've only read
through the fi...
Posted in thread: Difference between kellerbier and hefeweizen? on 05-02-2013 at 05:04 PM
KraphtBier did a great job with the wheat beer side of the issue. A kellerbier is just an
unfiltered lager that's served at "cold basement" temperatures and has lower levels of CO2 than
most lagers. T...
Posted in thread: Kellerbier on 05-02-2013 at 04:49 PM
I can't leave this thread to sit here forever like this. The oak chip tea thing is utterly
ridiculous. These beers have NO oak flavor; not ever. The "oak" barrels that you sometimes see
Posted in thread: Kellerbier! on 05-02-2013 at 04:45 PM
This is from Brew Your Own from back in November 2005:Kellerbier by the numbersOG 1.056 (14
°P)FG 1.014 (3.5 °P)SRM 10–20 (rarely lighter or darker)IBU 35ABV 5–5.5%Caveman
Kellerbier (5 ga...
Posted in thread: Fermentation Profile for a Kellerbier on 05-02-2013 at 04:30 PM
I've got a kellerbier (well technically a Zwickel / Zoigl) in primary fermentation currently
but I'm really curious about what a typical German kellerbier fermentation profile would look
like. The bee...
Posted in thread: Dip tubes with tri clover valves on 05-02-2013 at 04:22 PM
biertourist - Have you gotten your dip tube from stout yet? I need another whirlpool return,
and I'm debating between this and the one from Brewer's Hardware. Mind if I ask a few
questions?Did you get...
- West Sixth start up brewery being sued by Magic Hat parent company over logo
- Using hulled barley along with 2 row
- Frozen Fruit Usage
- Keep One, Drop One - Word Game
- Wtf is this. Soap?
- Brew with smoked tobacco??
- Anyone from Norway?
- Making Traditional rice Wine. Cheap, Fun, and Different
- Canned samuel adams
- No hop aroma..??
- One food you have never had... but are curious