Recent content by jaketothemax1000

I keep reading that higher extraction efficiencies are more attainable with a fly sparge than with a batch sparge. I'm having trouble conceptualizing what would account for the difference in solubility of the sugars between the two methods. It seems to me that the sugar is going to have a given...

Is it really necessary to brew Oktoberfests in March? Does aging contribute anything to the taste or just the clarity? Also, The recipe I made isn't terribly hopped or alcoholic (25.6 IBU, 5.5%abv). Is there any risk of your beer spoiling if it is aged that long?

As many of you probably know, the Sierra Nevada Brewing Co. naturally carbonates their delicious beer. Now, this may be a stretch, but I was wondering if anyone knows if it would be possible to culture their yeast out of the small amount of sediment in the bottom of the bottles.