Recent content by Peyope

Proteins precipitating out. It's a good thing. Cheers!

1-2 oz in a 3 gallon batch will be just fine. Just relax and let it ferment.

I'm fairly certain the lemon grass didn't do anything to add flavor to the soda. I am a fan of the vanilla and cloves, they are barely noticeable but I think that adds just enough complexity.

Another Lakefront one I heard almost 10 years ago (before I brewed). The tour guide must have been talking about transferring the beer after the boil or after lautering. Anyways, the guide said something like "When we brew on 3rd shift, [brew assistant X] is responsible for transferring the...

What was the gravity when you racked? What's the gravity now? Did you notice any activity after you racked but before the dogs drank the water? Why do you need a clear imperial porter? It'll probably be fine. BTW your OG is ridiculously high. Are you sure you don't mean 1.068?

My best guess is that the sediment fell to the bottom so the first few pours have light colored particles floating in it. After a few pours, the beer clears up a bit and has less of the sediment that reflected the lighter color. Edit, if your comparing the color out of the carboy to the color...

Same here! She's not a huge fan of the brewing/kegs in the house, this is my attempt to involve her. I don't peel the ginger, just juice it whole. After juicing I add all the pulp, including the peel, to the pot. It probably doesn't add much to the flavor and I may try leaving it out in the...

While I can't find the thread at the moment, I based my process off a recipe on this site to brew a non-alcoholic ginger beer and force carbonate in my keg. Batch #1 turned out excellent for my taste but lacked something. Recipe #1 (5 gallons) 11 lemons & 1 lime: Zest was cut off and put into...

Never had an issue with leaking CO2. You're bottling at 5psi so it's a small trickle. Foaming can be an issue but if you make sure the keg and bottles are cold you'll only get foam for the first beer until the line is cold. (when I know I'm bottling I chill down to the mid 30s). Cleanliness...

Around here, Nelson is an expensive hops. Why would you bitter with it? Usually Magnum is much cheaper and is just as good. I would use a more cost effective bittering hop and add it as a FWH. My most recent IPA I only did FWH, 15 min, and flameout/whirlpool additions. I haven't kegged it yet...

Didn't you just respond to it?

Maybe I'm mistaken but the act of melting the snow is going to pull out more heat than just the air. Either way, it's a good idea to cool it outside.

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Yes. Cold air is not as good as conducting heat as cold water though. Do it outside but place in a pile of snow.

I've only done 2 patches of cider and only back sweetened one of them. If you know the cider will always be kept cold then you may get away with not needing to pasteurize (for those who don't like the thought of adding potassium sorbate to your cider). The one I back sweetened I added frozen...