Search results

Just a word of caution when I used too much in the testing the glycerol adds a nasty meaty quality that makes the beer completely undrinkable. Also volume additions seem different between forum users so I would assume this is down to yeast, beer style and glycerol concentration used. So just be...

I did exactly that and still slightly overdosed. It's totally drinkable, just not the perfection which I am after Sent from my Moto G (5S) Plus using Home Brew mobile app

I tried it and the effect is dramatic. I put 6.5ml in 19L of sweet stout, this as it turns out is slightly too much, as it adds an ever so slightly synthetic note. However it does round out the beer and make is super full and smooth. Much more than increasing gravity or adjunct content does. I...

Yes add sugar or dme is your next hope. Do it quickly. Then drink it fast before any oxidation sets in.

Depends on freezer temperature. A normal -20C freezer you are going to see a decline in viability over time. The rule of thumb in most micro labs who cheap skate out and use a -20C freezer is after a year viability starts to drop off. However ime it lasts a lot longer, though I do remember some...

Sterility assurance level is an artefact of not being able to prove a negative and only really applies to standardized process of sterilization like an autoclave, sterilizing oven or a gamma irradiation process and is generally referring to theoretical number of positive units based on...

I always dry brine for 24 hours. Seems to work ok for food on the smoker. Its not the work that's the problem normally its the space. I can't fit a 30L vessel in my fridge.

The question is do you need to do a wet brine? There is plenty of info out there that shows not much difference in terms of preserving moisture or the penetration of salt. Likewise aromatic molecules don't really penetrate the meat as they as too big. If it were me and it will be at Christmas...

What agar are you using? powder or soild media in a glass jars you reheat to melt? If it powder unless its gamma irradiated ($$$$$) then it will likely be full of spores and vegetative cells. If it is powder then you need to boil it, ideally run it through the pressure cooker. If you can get it...

I never said it was impossible I said reliably. Also though you might think you have sterile plates because no contamination grow, it doesn't mean they are sterile. First anaerobes wont grow, low nutrient organisms won't grow and viable but non-cultivable organisms won't grow. Plus the...

Your not going to reliably get sterile plates at home. Just buy pre poured irradiated plates it's so much easier (though more expensive)

Yep Denali

The only thing I ever get from Citra is mango

found this paper which touches on the subject but like all literature i seem to find focus' much on metabilites produced during fermentation not during conditioning...

Can anybody direct me to any literature that goes over the chemistry of conditioning? For example which esters, fusels so on are converted from and to once fermentation of sugars is finished.

No only that the exact 50%, 75%, 90% time points often fall when your asleep, so unless you have a brewpi setup.....

In my limited experience its usually at 50% by day 3 or 5, after which it slows. Take a look at Mike McDole's slide show its a good guide and I have found the lager fermentations I have done have closely followed it...

With the hops it depends what you are after. Providing you avoid C hops or fruity ones you can be quite heavy and it will only have a moderate impact. It can definitely fill out the palette. I will usually skip hops in a sweet stout, an Imperial is so robust it can handle a good dose and benefit.

No crystal malt? I really like special B in a stout, especially an imperial, maybe just 8oz of castle special B. Its less sweet than dingemans. If anything I would say the vienna is wasted here, if you want a toasty flavor in an imperial i would use amber, if i want extra maltiness I would use...

I have never used Simpsons crystal rye but from what I have read this is more like an actual crystal malt and not like a toasted malt. Did you try any of the raw grain?