Recent content by invivoSaccharomyces

Whoops. I just got done brewing a 100% Brett stout, and it turned out fantastic. Then I brewed a chocolate stout with US-05, and it took after my Brett stout and formed a pellicle of its own. Crap. It tastes thin and watery with very little of the stout characteristics I was going for...

It wouldn't take long. Solubility chemistry usually happens pretty fast on our time scales. 15 minutes ought to give you all the difference you're going to see.

Sodium bicarbonate doesn't have a very strong flavor on its own. All carbonated beverages have some bicarbonate in them, because dissolved CO2 exists in an equilibrium reaction with bicarbonate. There are a few things you can do to change the concentration of bicarbonate in a solution...

So I made this mead, and it is really floccin' good. I call it a rhodomelomel: it's a deep purple rose/blueberry semi-sweet mead. Unfortunately, its maker is an idiot. I decided I wanted blueberries and rose petals in my mead. So, I made a mead, waited two weeks, then shoved some...

Steep it in ~150 degree F water for a couple minutes. That's all it takes - pasteurization is quick and easy. This should kill everything that can grow in beer, without losing too many aromatics from the tea. Then dump in the water with the tea.

This appears to be a zombie thread, and the topic seems to have been beaten to death, but since you asked: The burners in your commercial kitchens are designed for indoor use. The flow of propane and the intake of air is designed to be of the right ratio such that the propane is cleanly and...

If you have the equipment for extract brewing, you can always stove-top partial mash: https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/ You will start saving some money on ingredients this way, and you can start getting a feel for the all-grain process.

It doesn't seem say you have to sell that much beer. So take 250,000L of water, toss in a hop leaf, a barley seed, and a drop of yeast. Call it beer, then dump it. Or better yet, use it for showers, brewing water, water balloon fights, whatever.

I'd repeat the advice I've seen elsewhere on HBT: We don't tell you to take gravity samples because we're trying to ruin your beer. There is very little you can do to ruin beer once it's in the fermenter, aside from excessive heat, storing in direct light, or infection. True, every time you...

1. Stout 2. Imperial stout 3. Bourbon oak imperial stout 4. Chocolate sweet stout 5. 100% Brett semi-sour stout

YES. Habanero and mango work amazingly well together. You should try them in brownies, by the way! I haven't made much mead, but I'm currently making one with raspberries, paradise seeds, and fatali pepper. It's got some aging to do, but it was quite good at about a month. I would not...

That's basically what the MadFermentationist did here: http://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html The idea is similar. You divide your wort, and sour one part of it. Then, once the right level of sourness is achieved, you mix. What you're talking about is...

No, this is not a zombie thread. It has been resurrected not once, but three times. This is a lich thread. It is immortal and will keep coming back to life, unless we can find and destroy its phylactery!

That sounds quite lovely, actually! I'll probably try my own Brett pale ale this spring.

Lots of good responses, but not many recommendations! Still, I appreciate the input. To be sure, I don't plan on brewing an IPA soon. I'll brew what I like to drink, and there's plenty enough in that category that I don't need something that I'm only okay with taking up precious fermenter...