Recent content by AndyHerscher

After doing a little more research it seems as if some brewers are indicating that the aging or clarity of the beer may contribute to the residual size of the carbonation bubble in the beer. In relation to many of the Belgian beers that I was using as my basis for comparison, these had in fact...

The only trade off that I can imagine would be the characteristics that the specific strains of yeast lend to the style during the conditioning. Otherwise--assuming time was the only factor, I would imagine that everyone would force carbonate. The only other thing that I could think of would be...

Hi Bobby. I wanted to thank you for all of your videos that you've posted on Youtube. I've watched your discussion on Beta-Amylase and Alpha-Amylase a couple times now. It's been really helpful with wrapping my head around the process. Maybe I'm just imagining it but beers that are bottle...

Interesting. Since the bulk of my experience is with bottle conditioning, I can only say that the yeast certainly does seem to be a factor is the size of the bubbles in the conditioned beer. And time does equate to a better finished beer. The first few bottles (depending on how impatient I am :D...

I'm interested to see the responses that you get because this is something that I am wondering as well. I thought adding corn sugar to the keg was only added to "keg condition" (i.e. carbonate the beer naturally utilizing the principles of the yeast) rather then force carbonating. I always...

I guess the piece that I am most concerned with is retaining that typical smooth Belgian Yeast mouthfeel. If you compare the way that a beer brewed and bottle conditioned with Belgian Yeast feels in relation to a beer that was brewed and bottle conditioned with American Ale Yeast for example...

Hi guys, Hopefully this isn't too dumb of a question but I am really new to force carbonation with my new kegerator. I've been bottle conditioning my homebrew for awhile now but recently migrated to kegging and had a question regarding force carbonation differences between different styles of...