sniemeyer

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• Posted in thread: What factors influence sweetness? on 01-23-2011 at 11:50 PM
  So does anyone know if mash temps do have an influence on sweetness? Fundamentally, I just want
  to figure out what conditions to alter to produce a sweeter or less sweet beer. The question
  partly aris...

• Posted in thread: What factors influence sweetness? on 01-23-2011 at 03:52 AM
  Jumping back to the original part of this thread, it makes sense that higher mash temps would
  produce a sweeter tasting beer if long-chain unfermentable, but still sweet tasting, sugars
  were produced....

• Posted in thread: What factors influence sweetness? on 01-20-2011 at 10:40 PM
  What factors do you use to control the sweetness of your beer? I assume that any difference
  between the actual attenuation and the limit of attenuation will increase sweetness, as this
  indicates the p...

• Posted in thread: How does residual extract influence perceived sweetness? on 10-22-2010 at 09:27 PM
  I'm not sure I follow you. Obviously the constituents of the extract matter, because some forms
  of extract are perceived as sweet, while others are not. Carmelized sugars vs. dextrins, for
  example. Bu...

• Posted in thread: How does residual extract influence perceived sweetness? on 10-22-2010 at 07:43 PM
  Suppose we have two beers with the same attenuation percentage and the same percentage of
  fermentable and unfermentable sugars:Beer #1: OG: 1.100 FG: 1.023. Residual Extract:
  1.037Attenuation Percenta...

• Posted in thread: Why aerate after putting the wort into the primary fermenter? on 10-21-2010 at 02:09 AM
  Note that yeast growth is not a separate process from fermentation; fermentation is the process
  of converting fermentable sugars into ethanol, carbon dioxide, and yeast biomass (i.e. more
  yeast) and a...

• Posted in thread: Your experiences with flocculation? on 08-13-2010 at 09:20 PM
  Ok, so my assumption that this yeast behavior is NOT typical apparently is confirmed.To answer
  the questions posted so far:1. I have brewed using distilled water to which pH stabilizer was
  added, but ...

• Posted in thread: Your experiences with flocculation? on 08-13-2010 at 04:57 PM
  In every batch I brew, using very different yeasts in very different batches, I consistently
  seem to have poor flocculation. By "poor," I mean that the beer will typically secondary for a
  couple of we...

• Posted in thread: Are these force carbonating instructions B.S.? on 08-05-2010 at 09:03 PM
  On Midwest Supplies' site, they have these instructions for using a 0.5 micron carbonating
  stone:Using a carbonation stone will cut down the time needed to carbonate the beer to about
  1/2 hour. •The b...

• Posted in thread: Foam but no carbonation on 08-05-2010 at 08:56 PM
  So, working on the assumption that my beer was overcarbonated, and that the foaming was CAUSING
  the lack of carbonation in the glass, I used the CO2 purge valve on the keg to let off CO2
  until there w...