How does degassing a beer aid in flocculation and how would you go about doing it?
I use a degassing wand and a drill.
How does degassing a beer aid in flocculation and how would you go about doing it?
I suppose there is risk of infection without boiling... there's gonna be like 9-10% alcohol in there when I start adding the dextrose, not to mention a ridiculous amount of yeast. I've added dextrose dry to stuff before and it was fine, although that's not really saying it wont happen.
I don't think this is very likely, I would just add it dry like you are doing, and make sure everything that touches the sugar is sanitized. Sugar is hygroscopic so any baddies should have dried out and died. Same principle as pouring salt on a slug...
spur of the moment partigyle!! HAHA... 3 more gallons of water are firing in the kitchen. I plan on making around 2.5 gallons of brew outta this. Tomorrow I'm making another HUGE Imperial Porter... so together they'll make some sort of porter/brown ale. Leftovers ale. Why not? I paid for the grain...
Notice my EKG all ready for a productive 2009... gotta replant them in larger pots this year. Any drag racers out there?
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