Recent content by LandoAllen

So I have looked at tons of infection pictures and my beer doesn't even have any signs of infection. No skin. No cloudiness. Nothing. But it does have an acidic smell to it... Sent from my iPhone using Home Brew

How do you know if you have an acetobacter infection? What does it taste like? What does it smell like. How long will it take to convert to vinegar? How to kill it? Sent from my iPhone using Home Brew

In 10 months time wouldn't that fully turn the cider into vinegar by now if it was infected? Sent from my iPhone using Home Brew

Well I don't think it is young cider. It's been aging for about 9-10 months now. And I do know why young cider tastes like compared to aged. It is very smooth other than the bite you get at the end from the off flavor. As far as the infection, I guess it could be infected but the cider is...

Tex how did it turn out after bottling and aging for a bit? Did you backsweeten? Pumpkin character? Sent from my iPhone using Home Brew

So the last 4 batches that I have put into the keg have a strange smell. I made 42 gallons (all 5 gallon batches) last year and have been bottling and kegging it as it ages. The odd smell is very similar to the odd taste as odd as that sounds. Even though I used a different yeast on every batch...

Here is an interesting page on DMS but still doesn't help a lot answering the question of the effects of higher temps and higher pressures. https://www.homebrewtalk.com/wiki/index.php/DMS Sent from my iPhone using Home Brew

I still think the most interesting part would be to see what happens with DMS when boiling in a PC. Like others have said maybe it breaks down. I have my degree in biochemistry and I am familiar with many of the reactions involved in brewing but the breakdown of DMS is not one that I am...

Right. I get that. The lid would have to come off at some point to continue the boil for the DMS and the later hop additions. Sent from my iPhone using Home Brew

I agree that hop additions would be very difficult aside from the bittering hops. I was thinking about this in terms of speeding up the boil process since it can get much hotter than a normal boil. Since it gets much hotter it might have interesting effects on the bittering hops added before...

I've heard that newer pressure cookers have a lot of safety functions on them that ensure the cooker will not blow up. If that is the case would it work to boil the beer if you left lots of headspace and used an anti foaming agent? Sent from my iPhone using Home Brew

Has anyone performed their boiling part in a pressure cooker? What would be some advantages or disadvantages? Sent from my iPhone using Home Brew

That's why I was wondering if you cold crashed and made them dormant would they still produce off flavors since they are asleep? If you hooked up a CO2 tank and forced in more CO2 to kill the yeast you wouldn't have to worry about the yeast being alive to raise the pressure... Bottle bombs...

So Ive been thinking about the effects of brewing I a soda keg with relief valve for the pressure and was wondering if anyone has tried to ramp up the pressure to kill off the yeast. I would think this would be particularly useful with wines and cider but could have clear advantages with beer as...

So what page has the most accurate all grain recipe? Is there a good extract recipe that anyone has made to be comparable? What is the consensus on yeast choice for this?