Recent content by roundhoundbrewing

I'm finally going to upgrade from picnic taps to a proper keezer. Im looking at going with kegconnection kit and building a collar. The question I propose is which faucet should I get? Options: 525PC 575SS 630SS Big price difference since Im thinking three taps between PC and SS. Is chrome...

you can use http://www.yeastcalculator.com/ to estimate viability based on package date.

WLP004 Irish Ale

Make a starter. Even if it truely is only a 10% viability drop, you can't be sure if the vial froze and thawed a few times.

You just have to give them a lot of samples of different styles. Beer is diverse enough pretty much anybody can find something they like. Things that have gone well with the wine/mixed drink only crowd are fruit beers (obvious) and sweet roasty beers (coffee/chocolate notes).

Not sure on the OG. Im sure its comparable to other cider recipies where sugar isnt added. I always measure on beers but only have been going fg on cider. It may also change depending on juice brand, not sure on that. When i open a juice container next ill check it. I wouldnt risk highly...

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Recipe 5 gallons store bought apple juice ( I use Sam's Club brand) 1/2 tsp Wyeast yeast nutrient 1 pack Wyeast 2124 Bohemian Lager 1/4 gallon apple juice for back-sweetening (or use concentrate if you prefer more sweetness) Ferment in low 60's for three weeks and keg. I don't attempt...

Also, the reasoning of the star san is to avoid whatever muck may find its way into the tub otherwise.

sorry if this has been answered but i searched and found nil Is it ok to leave star san in the bathtub. After a recent move I no longer have a nice deep basement to manage my ferm temps. I do have an extra bathroom that isn't in use with a bathtub. Would it be alright to make a star san bath...

California common is an obvious choice if you like that style (Anchor Steam) Otherwise you aren't to make anything hobo tasting by using some NB as some of your bittering hops.

Accidentally switching Munton's for US-05? One of the best mistakes you can make in brewing *ba dum ts*. When using clean flavor profile yeasts it doesnt matter as much. Its when doing a saison or something where the yeast character makes the beer that you go, "rut roh". Don't fear liquid...

I would use gold/light malt extract and use a steeping grains similar to what you posted. If you use that much dark malt extract and steeping grains you are going to be drinking a very hoppy stout. Not that a hoppy stout is bad, rather tasty at times, but not a CDA/black IPA...

I'm under the impression pectin is just a fruit based form of soluble fiber. It's added to jams for texture, which...maybe the resulting product is more shelf stable? I figured it was just the canned process that helped it, but I dont know. Most commercial pectins have preservatives added I...

A couple of things related to the hop preservative tangent... 1.) most other fermented beverages are higher in ABV. 2.) most other fermented beverages have lower amounts of carbohydrates not fermentable by yeast. Various bacteria can break a number of bonds yeast cannot, so without...