Recent content by cklages

Okay, I know its not the 30th yet, but apparently the tradition is spreading... That quote officially makes Franklin the father of modern microbiology, predating the birth of Louis Pasteur by at least 30 years. Haha, take that France.... Just in case I miss the 30th, I am going to put...

I have nipples...could you milk me? :D:D:D http://youtu.be/bXNwzKo5Yps

https://www.homebrewtalk.com/f30/milk-mead-spin-koumiss-instruction-recipe-info-381045/

I absolutely cannot wrap my head around this. Somebody buys some beer, and enjoys it enough that they buy it again...and again....and again. Then they find out that there may have been a slightly reduced alcohol content so that their liver was slightly less damaged and they got slightly...

Last week I dumped the last case of a coopers stout I made a year ago when I didn't want to bother with an all grain brew day. I tried to use it in cooking and whatnot, but progress on disposing of it was a little slow, so down the sink it went. It was not very good, and I overcarbed it to...

That is interesting. My suspicion is that starsan will not prematurely trigger the caps. I think it is only the strong oxidizers like PBW or other percarbonate types that would ruin them. That said if you are worried about oxidation you are likely not using one step as a no-rinse :).

Please don't forget to post your results. I'm never sure if I should worry about how much trub makes it into my fermenter, this sounds like a great experiment...

I have done this. In my case the rivets on the handle and the rim around the glass lid turned out not to be stainless as evidenced by the rust and corrosion that resulted. Otherwise it worked fine.

Although it is possible that some of the turpenes might adhere preferentially to the membrane of the cap, there is no way that they will cross the membrane nor will they react with the material that reacts with the oxygen.

This is what I am currently doing, although my primary temp is closer to 48-50. You might notice that with temps 52-54 when you add a couple of degrees from the yeast is starts to get a little warm, something to watch out for. Also, three weeks before d-rest is probably too much. You still...

That must have been an absolutely fascinating science class. Perhaps as taught by an english or geography major. Oxygen absorbing caps contain a material (likely iron or another metal) held in a resin behind a membrane which is permeable to oxygen, but not to the oxides of whatever material...

Then use less?

When i woke up this morning it was -36 with a windchill of -45. I am halfway through the boil on an oktoberfest, that is I am watching it through the kitchen door and surfing HBT. Did I mention that I love Fermcap S? The only real tricks when it gets this cold is fermcap so you don't have...

I actually just did this exact thing with a cream of 3 crops recipe. I used this recipe because it is so neutral. There had been a flavour showing up in my beer and it tasted yeast related (which lead to this experiment). In my case, the notty only went .002 dryer than the US-05. The notty...

I would think that the grain would contribute some lacto and you could get some souring unless you heated up the wort to boiling first. I would search sour mash and Berliner Weisse. Lots of people do it, but the results that they want and the results you want may be two very different things....