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What happens to the taste and mouth feel if you add too much chalk after the wort is boiled and cooled. This has nothing to do with mashing or water hardness, it's a taste/mouthfeel question. I am interested in storing wort in a no Chill container for a few months and then using it for beer...

If you add chalk to your wort just before fermentation, what is the effect on the mouth feel and taste? (I am specifically not asking about acidity, I'm interested in chalk taste and grittiness) Does the beer taste chalky? Is it gritty? Does the chalk settle out over 2.5 weeks, and then...

Any suggestions on the best way to raise the pH of wort, after it's been mashed and boiled and cooled. (i.e. ready for fermentation) I would like to experiment with storing boiling wort in No Chill Containers for a few months before using. I am concerned about the slight risk of Botulism...

Denny Conn and Drew Beechum wrote a very good book titled "Experimental Homebrewing: Mad Science in the Pursuit of Great Beer". http://www.amazon.com/dp/0760345384/?tag=skimlinks_replacement-20 One of the methods they discuss is using more roast barley but cold steeping it rather than...

Some of the knowledgeable members of home brew talk are highly skeptical of 5.2 mash stabilizer. Why? I just read some of a chemistry book, and given my limited knowledge of chemistry, the idea seems sound, at least to some degree. But I may not be fully understanding whats happening. 1 - I...

I'm looking forward to this one, more so than almost any other brewing book in recent memory.

Rather than using a yeast nutrient (ex: Wyeast nutrient) a fellow brewer uses some of the yeast slurry from a previous batch as his yeast nutrient that he adds at the start of the boil. Have any of you done this? What were your results? How much yeast did you use? (a table spoon of slurry?)...

A good book for experienced brewers and those who like to experiment. Its not that it's too complex for beginners, they can enjoy it too, but they likely will get more out of it when they have brewed more. I liked the authors writing style and sense of humor. There is a joke in there about...

I want to start small, and make 1 and 1/2 gallon batches of Mead. I can ferment in an Ale Pail, but then I need to rack to a container to age. I want to minimize/eliminate head space. What aging vessels do you suggest? I was thinking I could use a glass 1 gallon or 1.2 gallon jug...

Will 57F for a week cause an Ale yeast (liek S04 or S05) to flocculate and results in almost as clear beer as cold crashing at say 40F? I just picked up a wine refrigerator for $30 and it says it goes down to 54F. http://www.vinotemp.com/View.aspx/2956/28-Bottle-Thermoelectric-Wine-Cooler...

I brewed a beer I was going to age. I fermented it, cold crashed it, and racked it to an aging better bottle, and put in an undrilled stopper. I checked on it 4 days later later and the stopper had popped out. I sanitized it and put it back, but fermentation was complete a while ago. Aside...

I just saw this book on Amazon. Could be interesting. Anyone know anything about it?

I mashed a 2 row pale ale at 152 for an hour using BIAB with no mashout. I collected my wort (65F and well mixed) and took a gravity reading of 1.062. After 5 days my White Labs 002 English Ale yeast had dropped the gravity down to 1.011. Thats an 82% attenuation rate, while the white labs...

Many recipes call for flavor hops to be added at 15 minutes. Why not 60 minutes? Will 60 minutes of boiling cause most of the flavor to dissipate? I know it will drive off the aromatic compounds, and it will add more bitterness, but for this question I want to focus on flavor. If I add...

This summer I used a zester to collect a lot of orange peel excluding the bitter white pith. I let it dry out (maybe a mistake) and soaked 10 grams in a jar with 1.5 ounces of grain alcohol (EverClear) for 2 weeks, which I added to 2.5 gallons of a Blonde ale. I was very disappointed. This...

1. If I want to add Tannins is it better to use black tea or a Wine Tannin addition like: http://www.midwestsupplies.com/wine-tannin.html 2. (Or if there a better tannin to add?) 3. If using tea, I see some boil the tea leaves, let the tea cool, and use that as part of the water. Is...

In the Yeast book by Chris White and Jamil Zainasheff they mention that for high gravity beers you can add more Oxygen at around 9-13 hours. That during the lag phase the yeast are absorbing all the Oxygen in the wort. So why not instead aerate by shaking/rocking the bucket/carboy, then at 9...

I'd like to make a cider, and have a few questions about nutrients. 1) For a 5 gallon cider, what and how much nutrients do you add? DAP (Diammonium Phosphate)? http://www.midwestsupplies.com/diammonium-phosphate-2-oz.html FermaidK? Servomyces? Wyeast Yeast Nutrient...

For a plastic bucket fermentor would using a 10:1 water to Clorox mixture with a 5 minute exposure time be a good disinfectant, when rinsed off immediately after and followed by a star san soak? Is that a short enough time that the Chlorine wont get into beer during later use? Is 5 minutes...

After my last 2 beers developed an Enteric bacterial infection (it takes a month for the smell and taste to start showing) I want to make sure its gone. I discarded a 2 year old plastic auto siphon, bottling tubing, bottle filler, spiggot, and stirring spoon. My questions: A - Would a...