Recent content by Ninoid

I've been brewing Ale beer for years and have never chilled my wort the classic way. Since I have a PE fermenter, I leave hot wort of double gravity than expected in the pot for about an hour to let the temperature drop below 75'C, transfer it to the fermenter, close the fermenter and let it...

I've been using a similar system for years, but the No Chill method, so I transfer the hot wort with a larger pitcher through a soup strainer (the beer is crystal clear and there are no hop residues to clog the tap when bottling) into the fermenter.

WB-06. My mistake.

I've used WB-40 once for a wheat beer, and Belle Saison the other time, and it was clear both times. Swirl the yeast from the bottom of the bottle doesn't seem like a good idea to me, as it significantly changes the taste of the beer, and can also give you a headache.

I made a wheat beer, BIAB 60 minutes, half pilsner half wheat malt, and the beer was good, but clear. How do you get it thick and cloudy like Paulaner?

I also join in the congratulations and hope that you have a good supply of beer, since you haven't brewed for a long time, and that you're not drinking beer from the store. :bigmug:

I have had this infection a few times and each time the beer was fine, but I racked it from the bottom, making sure to leave a few centimeters of the surface layer in the fermenter. Afterwards, I disinfected the plastic fermenter with undiluted bleach, washed it well with hot water and left it...

That page says to consume the beer within 24 hours. I can't find it online again now, but I've read that beer served from a keg with air was still good after a few days. It probably wasn't an IPA or some other oxygen-sensitive beer.

A simple summer refreshing Saison.

Yes, that makes sense and I thought that was a bad idea, whatever bottle was used. Maybe I could try a bike pump instead of a CO2 bottle to start with. I read that air blown into the bottle doesn't affect the beer for a few days because of the pressure retention.

Yes, I understand that any plastic bottle can be used for beer, but I'm interested in experiences with resealing and loss of carbonation when used repeatedly over a few days. There are commercial beers in 2L PET bottles that are not of the same quality as the same beers in glass bottles or...

Does anyone use the smallest one-gallon (4 liter) Oxebar keg as a regular large beer bottle in the sense of maintaining the quality and carbonation of the beer for at least a few days after opening and storing it in the refrigerator? The beer would be carbonated naturally with sugar.

Perhaps adding a small amount of potassium metabisulfite to the water would stop the beer from oxidizing during dilution? This could be a problem with natural carbonation because it would likely kill any remaining yeast in the beer.

I made a similar mistake. I had a collection of about 150 LPs and sold them for a pittance because they were taking up space and I thought time had run over them. Oh, how I regret it today.

The question arises of increasing the alkalinity of beer by adding tap water. Would it change the taste of the beer and reduce its shelf life?