Recent content by Scandalous

Ahhh the keg, stainless steel, can be refrigerated and is anarobic. Perfect conditions for stabilizing beer. If it tastes good, drink it up. I agree with harrymanback (what a name!), but don't freak about it, a good post kegged beer regime of pbw or straight-A and star san on all the pieces...

Take a draw off the keg. The sourness of lacto should be readily evident.

I believe the bill will be signed April 1st. And I hear you about your law, I have been homebrewing for nearly 20 years (lol, I started at 9, yeah right), and I nearly fell over when our State Department of Revenue said it was illegal pretty much to do anything but make it and drink it at your...

+1 to How to Brew; Brewing Classic Styles; and Designing Great Beers. Those and a subscription to Brew Your own or Zymurgy will take you as far as you want to go. Then, figure out how to control ferment temps.

So here we are with the facts. The bill passed the Senate 32-1, which is good. Unfortunately, there are only a very few floor sessions scheduled for the Assembly. Few as in three or so sessions left. There is a real possibility that Lucy is going to pull the football away from us at the last...

So you just started brewing, yet you cant figure out why the law is a bad thing and its not overly restricting. 1. Nobody gets sick from bad beer. Nobody. Too much beer, yeah definitely, but pathogens do not live in beer. Infected beer tastes bad, but it won't make you sick. Now the potato...

I am not very experienced with dry yeasts, but 60F sounds a bit cool. Safale lists its range at the bottom end of 59. Seeing that fermentation is a function of initial levels of O2 (check), yeasts counts per volume and OG, the amount you pitched may be a bit low, and temperature, which is also...

You may be on to something. If you use a yeast for a batch that has something wrong with it, i.e. it's tired or infected, when you wash and repitch, you are literally selecting yeast for those bad flavors. Also, chorination and chloramines can cause off flavors. Chlorination is typically not a...

Enter me...

Thanks. I love african coffees, but don't know how they would blend with the Northern brown ( think the wine and berry flavors would be lost), I was thinking Costa Rican or Columbian. Thanks for the tip about he course grind. I will have this ground at one of the local indie Coffee shops in...

Same here. Crash in the primary, if you can. Rack right to a keg (of thats your gig).

Thats what I am wondering. If I knew they would settle (as pellet trub does), I could rack off the settled coffee, otherwise its cold conditioning in my erlenmyer. Not certain if brewing coffee and then adding is better, but heating coffee begins gassing off aromatics and introducing tannins...

I am brewing a coffee brown. The brown ale is finished and I am adding 10oz of coffee grounds to the finished beer for a 24-hour cold-steep. I was considering racking off a liter or so, adding the grounds to that, chilling for 24 hours and straining back to the carboy. My questions are: Any...

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