Recent content by brewerdoc

fermentation is done including production of ethanol and higher level alcohols at this point. The yeast does have the ability to uptake diacetyl and other compounds that can produce some off flavors so what I normally do when my fermentation is done this early is taste the beer and if I identify...

Looked though his website and on a non related note very interesting that he decided to start up the website brunology.com. The guy who started up brulosophy should be very flattered that he has someone who is imitating him, website name and all :)

Some of this will be anecdotal: I have used this yeast before many times and have had little to no diacetyl production present that I could taste or my friends could pick up while fermenting at a low temperature. In some studies, which I have cited on my blog, I found that diacetyl hangs in...

Elevated temperature will cause the beer to age more quickly than that if you were to store it at a lower temperature (something you already know which is why you're asking the question). Many times we think of oxidative reactions as the biggest problem with ageing but there are actually tons of...

Give it a taste and see what you think. If it smells like alcohol thats a good sign!:)

I used to brew 10 gallons now I do 3 or 5 gallons since I don't drink as much beer as I used to.

I've also used MW102 but to give you a variety I'll also mention another pH meter that I have used. https://www.amazon.com/dp/B00N7432II/?tag=skimlinks_replacement-20 I bought this one years ago when I first started brewing since I wasn't sure how into water chemistry I would end up...

Enjoyed the post because for me this was very thought provoking since I honestly did not have a good answer for your question. I'll have to read more about it but when I do eventually try it I'll be sure to message you and let you know how my experience went.

Diacetyl rest is not necessary for every brew, especially if you are brewing at a temperature as low as 51. Your OG ad FG indicate that your brew is finished fermenting and could technically be done without a "diacetyl rest" if you really wanted to. The biggest key here is that you tasted your...

The biggest reasons to use a starter are mainly applicable to that of the professional brewer. This is because time is money and one of the biggest things that pitch rate effects is time to finish fermentation. If you had a business and could pitch 2 times the yeast to finish 2 days earlier then...

Hey guys, I will be finalizing my move to Austin soon and was wondering what kind of clubs are active if there are any. If not I'd be happy to start one that meets once or twice a month.

Thanks! I'll be moving to this area soon and was also going to send off a water report to see what it looks like. This water profile is soooo much better than my current one via tap :-)

The water is pretty high in Total Hardness & Total Alkalinity which will prevent what type of styles you may be able to brew without alteration. I think you might be stuck with either using RO water + salt additions vs RO or distilled water + your home water. There are tons of threads online...

That time I forgot to add sugar when bottling and I already bottled the whole 10 gallon batch. Finding out that my brother drilled a hole through my chest freezer to let the temp sensor in. Hit one of the coils and it was ruined Sending my school committee a picture of the kegarator that I...

I think I'm still in the let me change things up phase and keep comparing beers that I've made with different water profiles. I've brewed an american light lager probably 35 different times by now, each time with some kind of water variation to see how I like it. To me, it adds a little...