Last Activity:12-05-2016 6:12 PM
Likes Given: 62
43 Likes on 24 Posts
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-04-2016 at 05:51 PM
So the last reference in my post above contains some really great information about optimal
fermentation temperatures to maximize ethanol production and minimize the production of
volatile organic aci...
Posted in thread: Making Traditional rice Wine. Cheap, Fun, and Different on 12-04-2016 at 04:45 PM
cuisinechemist, your thinking seems correct and spurred a little research on my end.After
reading over half of the pages in this thread, I have have some ideas as to why the addition of
Posted in thread: Stupid carb drop question of the day on 12-03-2016 at 06:37 PM
I've bottled from kegs up to one year old for a couple imperial stouts and I had good success
adding EC-1118 champagne yeast to the keg prior to bottling. You have to take into account the
Posted in thread: Going bananas on 11-25-2016 at 10:21 AM
Banana peels are very high in amylase enzyme and help convert the starches to fermentable
sugars if you do a mash as you would with grains. I did a beer with 40 lbs of whole, chopped
organic bananas a...
Posted in thread: Honey at flameout and low OG on 11-23-2016 at 05:16 PM
I've had no problems with trub leading to off flavors for normal beers that spend about two
weeks in the carboy before being kegged or bottled.
Posted in thread: Going bananas on 11-22-2016 at 04:47 PM
Contamination usually floats on top of the beer or wort and looks like a scum. What you are
seeing is likely banana pectins and other material precipitating out of solution over time.
Bananas leave a ...
Posted in thread: Honey at flameout and low OG on 11-22-2016 at 04:44 PM
Bonjour,Two options:1. Your OG was low because of a process issue with your mash and/or
measurment of your water volume2. the honey may not have dissolved completely depending on how
vigorously you st...
Posted in thread: Honey, Maple, and Honey-Maple Mead?? on 11-22-2016 at 07:42 AM
This goes along with what I had suspected about Grade B (now called "Dark" or "Very Dark")
being too strong to use alone. I once used 1 lb of Very Dark syrup in 5 gallons of a a
bacon-smoked porter an...
Posted in thread: Honey, Maple, and Honey-Maple Mead?? on 11-21-2016 at 04:19 PM
I would think (but I don't know) that maple syrup without the sweetness may taste a little
pine-like ...Not in my experience using maple syrup in ciders. Maple trees are deciduous and
not at all relat...
Posted in thread: Cottage House Saison on 11-18-2016 at 04:49 PM
ISince uncarbed samples tend to be more bitter than the beer itself, is it reasonable to
extrapolate and say once this is fully carbed that the perceived bitterness will go down? I
enjoy it but some o...