Was going to wait until I had a bunch of these, but the list was getting long:
My hydrometer defines "balling" as the sugar content of a liquid. I read that this comes from the inventer of the scale (Karl Balling), but has this term mutated into the verb "to ball" meaning "to add sugar", or is that just a newbieism?
What, specifically, is going on when a batch is mellowing (as distinct from further fermenting or clearing)?
Is there anything that can be done to speed or facilitate this process, such as ideal temperature or additives?
What do camden tablets do, and is there any particular advantage to adding them early or late?
What factors (temperature, alcohol content, presence of sugar, presence of other substances) will cause a yeast to be active, produce alcohol, produce carbon dioxide, consume sugar, go dormant, or die? How do you get sugar
left over when you have something mellowing for a while- do you have to put in so much sugar that the yeasts poison themselves with alcohol before eating all the sugar, or is there a way to get them to stop fermenting the sugar? Do different strains vary in all these qualities (alcohol tolerance, temperature tolerance, fermentation speed), or are there qualities common to all yeasts?
When using Grolsch bottles, do your friends get that they are reusable, or do they recycle or trash them without thinking?
Does blue glass protect hops from UV as well as brown glass?
Is there anything you don't need to sterilize? Is pasteurization a substitute for sterilizing a container?
Do you have to boil a liquid to pasteurize it, or is simmering ok? Are there certain drinks that you wouldn't boil before fermenting (beer, cider, wine, etc)?
Is "wort" the appropriate term for any liquid that you put into your primary fermenter and start fermenting, or is it only used for the liquid that becomes beer?
Thanks in advance!
My hydrometer defines "balling" as the sugar content of a liquid. I read that this comes from the inventer of the scale (Karl Balling), but has this term mutated into the verb "to ball" meaning "to add sugar", or is that just a newbieism?
What, specifically, is going on when a batch is mellowing (as distinct from further fermenting or clearing)?
Is there anything that can be done to speed or facilitate this process, such as ideal temperature or additives?
What do camden tablets do, and is there any particular advantage to adding them early or late?
What factors (temperature, alcohol content, presence of sugar, presence of other substances) will cause a yeast to be active, produce alcohol, produce carbon dioxide, consume sugar, go dormant, or die? How do you get sugar
left over when you have something mellowing for a while- do you have to put in so much sugar that the yeasts poison themselves with alcohol before eating all the sugar, or is there a way to get them to stop fermenting the sugar? Do different strains vary in all these qualities (alcohol tolerance, temperature tolerance, fermentation speed), or are there qualities common to all yeasts?
When using Grolsch bottles, do your friends get that they are reusable, or do they recycle or trash them without thinking?
Does blue glass protect hops from UV as well as brown glass?
Is there anything you don't need to sterilize? Is pasteurization a substitute for sterilizing a container?
Do you have to boil a liquid to pasteurize it, or is simmering ok? Are there certain drinks that you wouldn't boil before fermenting (beer, cider, wine, etc)?
Is "wort" the appropriate term for any liquid that you put into your primary fermenter and start fermenting, or is it only used for the liquid that becomes beer?
Thanks in advance!