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I understand that wort is acidic. According to what i've read, I "know" that higher gravity beers have poorer hop bitterness extraction. Bitterness comes from alpha acids, which I surmise are weak acids. So if the gravity of wort were higher, it would theoretically be more acidic, and there...

repeat thread. sorry

I am developing an Amarillo/ Simcoe IPA for a camping trip this September. I am looking for something that is going to be crazy citrusy on the aroma and flavor, but not melt your face off with tremendous IBUs. This "problem" is also going to be accentuated by the fact that the beer has to...

I've been posting here a lot lately because I am trying to get a "feel" for mead making. I'm working with my second batch, here are the specifics; 5 gallons of mead roughly 13 # of tropical flower honey Wyeast "Dry Mead Yeast" OG ~ 1.090 FG ~ 0.995 I fermented with honey+water+...

I recently created a dry mead; Roughly 6 gallons; OG 1.090, FG 0.990 using Wyeast "Dry Mead Yeast" and Tropical Blossom honey from the LHBS. Obviously, based on my yeast choice, I was looking for something dry..... Originally, my plan was to do an orange/ cinnamon mead using about 1 cin stick...

I am in the middle of a mash with a Munich/ Nugget SMaSH. I want to FWH it with .5 oz, but I am not actually brewing it until tomorrow. Will the effects of the FWH be lost if the wort cools over night, only to be re-heated tomorrow morning when I put it through the boil?

I brewed a honey-wheat beer about two weeks ago and added the zest from three medium oranges along with about 1.5 ounces of crushed coriander @ five minutes. I tasted a hydrometer sample, and the orange flavor is completely buried by the coriander. My plan is to boil another 3 oranges...

I know there are a couple fusel alcohol threads in the search, but I haven't come across this particular topic: I made a mead a few months ago (still on it's second rack, not bottled yet) and the first time i tasted it, it tasted like paint thinner. horrible really. That was roughly a month...

I have access to very inexpensive 5 gallon water jugs. The kind that you see in offices and such that are flipped over on top of a water dispenser. I assume these are "food grade" because we drink it's contents. I know that people say not to use plastic secondaries because you may oxidize...

From what I understand, using alpha amylase in primary fermentation will convert dextrines into fermentable maltose and dextrose. Maybe not all of it, but some at least, right? How does that work? I've read multiple places that alpha amylase works at temps between roughly 152 and 160...

I brewed a spiced brown ale that I am planning on adding 1 gallon of apple juice to in a few days. My question is: what's the best way to prepare it so it doesn't infect my beer? The two methods I can think of are 1. Boil it for a couple minutes, allow to cool, and add to the fermenter...

I am new to mead, and it seems like Campden is more of a wine/ cider thing but I was wondering if anyone had any hands-on experience with the two methods in the title. It seems to me that some people think heating honey ultimately drives off desirable aromas, but helps remove undesirable...

After recently screwing up a the fermentation on a batch of mead, I started reading on wine making and stumbled across this article So, my issue/ question with this article is that he says to pitch the yeast (after 24 hours of cooling) and just set a towel or something over the fermenter for...

I'm a long time brewer, this is my first swing at a mead. SO a lot of my expectations with mead fermentation are based off of what I know about ale yeast and beer fermentation. My mead seems to be stuck at 1.040. It's been in primary for approx. 3 weeks. The fermentation never really...

I just tried the first of a Red Ale I brewed, and for lack of a better word, this beer is just plain boring. Its a little Caramelly, light hop nose, medium bitter finish, but the middle of the flavor, the malts in particular, are just missing something. Here is the recipe: 6.00 lb Pale...

I have an IIPA that seems to have fermented out fairly quickly. OG was 1.082. 6 days later, SG is 1.020, which is 74.1% attenuation. I usually get about 75% with 2 weeks, so this is right on par. My question is; Do you think I will get any noticable further fermentation in the primary if...

So I've been doing some single hop IPA's lately and I need some help with this one. I just drained what was left of an all-amarillo IPA, and I was disappointed with how quickly the hop flavor and aroma dissipated. So I figured I’d increase the late hop additions on the Simcoe IIPA I'm...

So I brewed my first Wheat beer about 5 days ago; Blackberry Wheat Partial Mash using Wyeast 3056. I used 2 packages of 3056 with no starter. O.G. was 1.052. Fermentation took off like a rocket after about 12 hours; to the point where the airlock completely filled with beer, despite having...

My standard brewing practice of late has been to set aside 2 bottles after bottling. Try 1 at 2 weeks, try another at 3 weeks to see how the batch is coming along. At that point I usually let it age for about 1.5-2 months before touching it again So I just tasted the first bottle of a batch...

So lately, I have been brewing some higher gravity beers, and regardless of how muh yeast I pitch (liquid or dry) I seem to always stop short of where I want to be in FG. I tried a starter once, and I ended up with the same results. For example, I recently brewed a 1.090 and pitched 1 pkg...