Recent content by msjacoby23

Why not just use one of those high alcohol tolerant yeast strains? And use something concentrated for apple component - that is, not fresh apple flesh, but cider or apple molasses...

So two beers from the same place were uncharacteristically tart? Maybe pub sanitation? Maybe you were eating something sweet?

I don't smell anything buttery, but I haven't tasted it, no. Maybe that's a good idea. Thanks!

Commercial beers might be bottle-conditioned or aged in advance of being sold (in the case of craft ales). Also, the bigger a beer is, the more it benefits from aging - in general. Most American commercial beer is light lager - not as conducive to bettering over time. It would be nice if there...

That worked great for a Pilsener my buddies and I brewed - and I read this is an approved strategy, so to speak. Go for it!

It so happens I am conducting a diacetyl rest (on a rye lager), and I am not in control of the environmental temperature. That is, it has to rest in the garage, and temps have not been high enough to bring the wort temperature quickly to 60˚F where I would like it to be for 24-48 hours. It...

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