Recent content by JungMin

Hi, If I carbonate a beer at 34ºF and 9psi (giving 2.5 volumes of CO2) and then warm that beer up to 53ºF to serve, what will the resulting volume of CO2 be at the serving temperature? In other words, my carbonating temperature is 34ºF....How can I calculate the proper psi at that...

I just finished building my system and hadn't thought of this until halfway through my first batch with it....I am curious as well. The beer turned out fantastic, but I too would like to know what others think it does. Is there any scientific evidence to prove ill effects or otherwise?

Why you selling?

Cool...Thanks for that.

So the 1g of Iodine that is listed on the bottle is what I need to concern myself with? It is the titratable Iodine?? Seems similar as it is 1% in my case as well.

I need some help please. I bought some providone iodine. It says: per 100ml of solution, there is 10g of providone and 1g of iodine. So, is this the same concentration of iodine solution that everyone here is using?? Do I just need to dilute 1.25ml of iodine in 1L to get the 12.5ppm? My...

So to make this a no-rinse solution, add 1.25ml to 1L of water to get the 12.5ppm needed? Is my math correct?

Good to hear that you have started brewing in the land of crap beer!! Yeah, it can be a little difficult in Korea to find supplies. But it can definitely be done and the beer still tastes great!! The blog has moved to here: Homebrew Korea. I'm hoping to help as many people as possible, as it...

Has anyone found a good recipe for this??? I'm living in Korea now and love the stuff!!! Definitely an acquired taste, as is the beer here!!! OK, maybe I will never like the beer....But makkoli is good!!!

This is still working well?? I want to start brewing some lagers, but I have no where to ferement the beer at lager temps except my kegerator (holds two kegs). When my next keg empties, I am going to brew up a lager and try the above, leaving one beer on tap. Unfortunately, I have no other...

I'm currently living in S. Korea, the land where the beer sucks and homebrew isn't cheap. It costs me $60 or so to brew a 5gal. batch (partial mash). Definitely not cheap....brings a tear to my eye to read how cheap it is at home!! But its fun and my beer is MUCH better than S. Korean beer...

OK, thanks for that guys. So apparently I used some grains that needed to be mashed!!! :) I used 225g each of Vienna and Munich. What is the downside to this?? Has this ruined the beer? The beer fermented and has reached the F.G. that was expected. It's still sitting in the fermenter...

My go-to HBS in Seoul, Korea (of maybe 5? in the whole country) has a few different malts available. Here is the webpage: Grain Malts. I have 'The Complete Joy of Homebrewing', and it says that Crystal Malt has already been mashed. But Dextrine (Cara-pils) Mild, Vienna, and Munich malts all...

Well, I may have to pass on the cherries. I brew in S. Korea where homebrewing supplies are limited. I thought I had seen canned cherries in water for a decent price, but it turns out they are close to $7 for a 400g can. There were fresh cherries in the supermarket, but the were extremely...

Most posts here definitely recommend adding fruit once racked to the secondary, but I'm not sure how much to add. I have a can of cherries in syrup, but how much to add to the secondary?? The whole can (not a small can, the bigger ones. like a can of tomatoes)?? Thanks