Last Activity:06-30-2011 4:29 PM
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
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
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
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:
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...