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@The_Glue Dunno how that works- I haven't been thus far so probably not. I'll try to check back periodically, but you (or anyone else with a question/ comment that goes unanswered for too long) can always find me at my blog and hit me up on my contact page- those emails/ comments I get whenever...

@The_Glue Awesome, let me know how it goes- you're going to beat me to my own experiment! I've never looked into the Optimum White before, but it looks interesting. It says its a mix rich in glutathione and polysaccarides. I'm guessing the polysaccarides are just maltodextrine powder to give...

@The_Glue I think a bottling-time addition would work, assuming there are no ill-effects of not fining it out. I have two potential concerns: (1) Its possible that the enzymes might be effected by the additional CO2 in the bottle. Given that these are for wine, I doubt they have been tested...

@The_Glue See notes [11] and [12] for the actual manufacturer recommendations for timing and dosage. Basically, they both say add after fermentation completes, as they are both slowed by sugar. In fact, the Lallzyme formulation requires about 0.5% or less residual sugar for fastest activity...

@BGBC I have yet to try any of the enzymes, but it is on the docket of experiments to run, hopefully soon. I'm not sure about having to fine them out. There is some evidence (see note [14]) that there can be some color loss or breakdown of certain esters in the beer by these enzymes, so...

@TheZymurgist Aglycone is a more general term for anything bound to a carbohydrate as a glycoside. When terpenoids are bound to a carbohydrate such as glucose, they fall under the blanket term aglycone. Aglycone: most general, terpenoid: pretty general, linalool: specific compound in the...

@Marc77 It would be my guess that no, acid hydrolysis has little to do with FWH. Mash pH, while acidic, is usually only weakly so, maybe 5.2 at the lowest (unless something is wrong). Typically acid hydrolysis requires a much lower pH, say 3 or so, on the order of 100-500 times more acidic. -...

Be sure to save it as an svg as well, so you can easily edit the text and make a new label later! If you just save as a png, the text will be part of the picture, and you will not be able to edit it. Then you can re-open the svg next time, edit the text, and export another png as a new label...

I calculated the amount of CO2 produced for a 5 gallon/ 18.9 liter batch for various gravities and attenuations and plotted the results here. I also explain the math behind the plots in the post as well. But as others have pointed out, the pressure issue is a problem, as CO2 is toxic to yeast...

It can be seemingly daunting at first, but it really helps if you take a moment to understand what is going on when you treat the water. I have a series of blog posts about it over at my Life, Fermented blog...

DIY: I made a pretty easy one and wrote about it here: http://lifefermented.wordpress.com/2013/05/18/diy-immersion-chiller-the-hydra/ It uses 1/4 tubing for high efficiency.

CFCs aren't necessarily great because most of the wort is kept at a high temperature for a very long time, which can blow off a lot of your hop aromatics. I built a very fast IC using 3 parallel 1/4 tubes. My entire write up is here...

I made one a while back with some 1/4 tubing for high efficiency. See my write up here: http://lifefermented.wordpress.com/2013/05/18/diy-immersion-chiller-the-hydra/ No solder required on this design.

Ha, I thought I came up with this idea, but it turns out you beat me by 4 years. I think my design is a bit of an "improvement." I used three 16 foot strands of 1/4 copper tubing, so it has an extremely high surface area to coolant volume ratio, so it should be more efficient. I posted a...

I recently made a wort chiller using much thinner copper tubing to improve heat transfer efficiency. I used three parallel coiled tubes to ensure my coolant flow was about the same as a a larger tubing diameter. With so much more copper surface area in the pot, it cools faster than a single...

I recently made a wort chiller using much thinner copper tubing to improve heat transfer efficiency. I used three parallel coiled tubes to ensure my coolant flow was about the same as a a larger tubing diameter. With so much more copper surface area in the pot, it cools faster than a single...

For anyone interested, I wrote up a whole blog post about alternate priming sugars a while back at http://lifefermented.wordpress.com/2013/08/14/alternate-priming-sugars/ I discuss using DME, honey, brown sugar, etc, even fruit juice.