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Forum: Fermentation & Yeast 10-16-2012, 03:21 PM
Replies: 15
Views: 1,359
Posted By BlueGrot
How do you know mutations haven't occured yet,...

How do you know mutations haven't occured yet, then? There are many different mutations, but the ones most notable for home brewers are:
Loss of flocculation
Loss of ability to convert maltotriose...
Forum: Fermentation & Yeast 09-10-2012, 12:28 PM
Replies: 6
Views: 291
Posted By BlueGrot
The most active period of your fermentation might...

The most active period of your fermentation might also be complete. Let it stand for two weeks and do a gravity reading over two or three days. If the gravity stops dropping, it's complete.
Forum: Recipes/Ingredients 09-03-2012, 09:19 AM
Replies: 5
Views: 555
Posted By BlueGrot
It also gives better hop utilization.

It also gives better hop utilization.
Forum: Beginners Beer Brewing Forum 09-03-2012, 08:22 AM
Replies: 19
Views: 809
Posted By BlueGrot
Someone will be right by to tell you to relax and...

Someone will be right by to tell you to relax and dont worry and have a homebrew (RDWHAB). Having a temperature in the upper ranges of recommended is not a problem when it's right after pitching. The...
Forum: Beginners Beer Brewing Forum 09-03-2012, 07:32 AM
Replies: 96
Views: 25,094
Posted By BlueGrot
Quite correct, but you should also mark where the...

Quite correct, but you should also mark where the stresses are. E.g A-SEE-TUHL, where the possible stresses could be A-see-tuhl, a-SEE-tuhl and a-see-TUHL. Due to a pronunciation conventional rule in...
Forum: Fermentation & Yeast 08-31-2012, 09:54 AM
Replies: 8
Views: 546
Posted By BlueGrot
That will only help if what stopped the FG is the...

That will only help if what stopped the FG is the attenuation % of the yeast. If there's no more fermentables, there's no more fermentables. I doubt it would have any effect, and would in the best...
Forum: All Grain & Partial Mash Brewing 08-31-2012, 09:48 AM
Replies: 10
Views: 1,408
Posted By BlueGrot
And it also shows that you never throw out a beer...

And it also shows that you never throw out a beer unless it tastes like rotten meat or something.
Forum: Cheese Making Forum 08-31-2012, 07:47 AM
Replies: 9
Views: 1,172
Posted By BlueGrot
Milk does not need to be pasteurised to make a...

Milk does not need to be pasteurised to make a safe cheese. Often, a better cheese is achieved without pasteurisation. The danger zone is the temperature where pathogens like the deadly botulinum...
Forum: Cheese Making Forum 08-31-2012, 07:37 AM
Replies: 8
Views: 797
Posted By BlueGrot
An issue with waxing is that infections can occur...

An issue with waxing is that infections can occur beneath the wax, so keep an eye out for growing bumps and pustules in it.
Forum: Cheese Making Forum 08-31-2012, 07:31 AM
Replies: 10
Views: 1,456
Posted By BlueGrot
Check that your milk is not about to expire. It...

Check that your milk is not about to expire. It needs to be as fresh as possible. How is your rennet stored? I use liquid rennet, and one time I made cheese 4 months after opening the bottle. It was...
Forum: Cheese Making Forum 08-31-2012, 07:28 AM
Replies: 9
Views: 2,867
Posted By BlueGrot
Last time I made cheese I pressed with 30 lbs in...

Last time I made cheese I pressed with 30 lbs in the end. Ended up as a nice semi soft cheese. It's important to not start out too high though, as that will compact the outer rims of the cheese,...
Forum: Beginners Beer Brewing Forum 08-29-2012, 10:05 AM
Replies: 16
Views: 692
Posted By BlueGrot
Never judge the beer on the smell from the...

Never judge the beer on the smell from the airlock. I have yet to experience a pleasant smell from one, and nowadays I know that there's nothing to do but wait and be happy that those smells are...
Forum: All Grain & Partial Mash Brewing 08-29-2012, 09:00 AM
Replies: 10
Views: 1,408
Posted By BlueGrot
If it's white, I'm guessing it's a candida...

If it's white, I'm guessing it's a candida strain. Harmless, and often occurs in such small quantities that it doesn't affect the flavour. I've had a beer get candida a few times, and I didn't shake...
Forum: Fermentation & Yeast 08-29-2012, 08:26 AM
Replies: 8
Views: 546
Posted By BlueGrot
Your rochefort clone has attenuated 74.4%, well...

Your rochefort clone has attenuated 74.4%, well within the yeast's reference of 73-77%. An FG of >1.012 would have meant an attenuation of 84%. Quite off the reference values. It's probably a % the...
Forum: Cooking & Pairing 08-29-2012, 07:14 AM
Replies: 242
Views: 20,781
Posted By BlueGrot
The only place I recommend garlic powder over...

The only place I recommend garlic powder over fresh garlic is in a sous vide marinade bag. It avoids the entire pockets-of-too-much-garlic, maaan.
Forum: Cheese Making Forum 08-29-2012, 06:21 AM
Replies: 8
Views: 797
Posted By BlueGrot
The key is like any aging and curing of foods....

The key is like any aging and curing of foods. Dry atmosphere and a controlled temperature. Brining your cheese will also prolong shelf life.
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