Last Activity:09-22-2013 3:29 PM
Posted in thread: What defines lagering? on 05-05-2013 at 11:46 PM
I think this is the right section, I was between posting in here of brew science. I've always
been an ale guy and have just started playing with lagers. I've got a rough concept of how it
goes and my ...
Posted in thread: Oxidation on 05-03-2013 at 03:50 AM
Just re-read the paper I was referencing ( if anyone is curious). And I stand corrected. Even
though conclusions are drawn as to oxygenation reactions during malting, it turns out the
products are i...
Posted in thread: Using frozen peaches vs. fresh?? on 05-03-2013 at 03:15 AM
I've always had bad luck adding fresh fruit to the fermenters. I never had a truly infected
batch from it, I just ended up with additional flavors that weren't directly from the fruit
juices. Adding t...
Posted in thread: Bourbon addition started secondary fermentation on 05-03-2013 at 03:00 AM
There shouldn't be a lot of fermentables in bourbon, as sugar often looked down on as an
addition. What you may have done is caused some of the CO2 in solution to degas. Is it still
Posted in thread: Oxidation on 05-03-2013 at 02:42 AM
Your process seems ok, it's what I did for a while. I assume if you're being that careful
working with your beer your doing the other things like no splashing when transferring, filling
the bottles an...
Posted in thread: What does oxidation taste like? on 05-03-2013 at 02:21 AM
The chemical taste is probably temperature related. I know that has caused me a lot of trouble.
A fermenter doesn't have to spend to much time in the mid 70s before you start to get solvent
Posted in thread: When to move to secondary on 01-03-2013 at 05:29 AM
I've noticed that secondaries are almost a religous topic too. So my best effort at answering
the OP question and explaining why at the same time:Yeast was weak at pitching: Likely
secondary (Get off ...
Posted in thread: Do you drink your bad batches? on 01-03-2013 at 04:28 AM
I can't speak for everyone, but I never throw out a batch that is even remotely tolerable. I've
had 2 go down the drain, but they were barely approachable. But like everyone, I've had my
share of sub-...
Posted in thread: Pouring Question on 12-29-2012 at 02:28 AM
I think I can shed some light on this, as my beers end up with a notoriously thick yeast layer
in most bottles, often over 1/4". Go all in a single pour, I usually do what whoaru said. I've