Recent content by newbrewerkaf

A little cloudy thanks.

I have made lots of beer, first try at wine other than some machine as a kid. My question is just racked a wine expert red (Barolo) and other than the oak chips it had nothing in bottom, I know alot of what's in my beer is trub, but should I have had a noticeable yeast cake? It was definitely...

Best answer ! Another option Drink enough that whenever you die most of it is inside you at any given.time.

I've had it, hell I've made it. Bad homebrew is possible ... but all the big guys giants and geniuses, say most important is ....enough yeast, prescise temp control, racking at just the right time, plenty of oxygen, no hot side o2, etc... then brulosufer and others do pretty good experiments...

So posting here is all we need to enter?

Hey idea! Dihydrogen monoxide is deadly, only one safe way to reduce it in beer is distillation, maybe the epa could overturn the century plus oppression of this "safety measure" ...

There are sober people here? That's not fair, plus why ? We MAKE our own yeast pee why arent you using it regularly?

How's that a drawback? I brew for fun. Been doing 5 gallon ag but want some little germs for sample batches.

One is too many so what is enough? Lol spent years in production managment so engineers were necessary but a constant p.i.m.a.

Hops are a post boil common factor. So change that . I have never had star San fail but if the hops didn't fix it I would use bleach or iodine just to change things up.

Is this sold?

I am confused if I use something ie wine bottle whatever as fermenter why would it be under pressure, airlock should relieve at near 0 pressure. help me understand all the no wine bottle post