Search results

What I highlighted is what causes the confusion. I don't think any of us are saying you get negative flavors from leaving the beer on the yeast for extra time. Not at all!!! Yes, that is what the old line was, particularly when we weren't so well informed about temperature control, but...

No, not in green beer, fully matured beer. I'm far from the only one who can tell the difference byo and basic brewing radio experiment does delayed racking harm your-beer. Again, the difference is not much, but it is there. Since we are brewing to our own tastes, if one prefers one over...

I can taste the difference in a beer that was on the yeast for 10 days vs. 3 weeks. It may not be a big difference, but it is there. As I always say, it depends on the individual. I had some friends over to test the taste difference that adding CaCl2 had on a porter. I was adding it in...

This depends on YOUR tastes. Beer left in primary longer picks up extra flavors from the yeast. Some folks like these flavors, some do not, and others don't care. If you prefer the flavors of the secondaried beer, then you will figure out what you need to do to limit the risk of infection and...

I have an Imperial Alt (13% ABV) that was kegged almost 5 yrs ago in March. I've got about 1/3 of the keg left. I typically only have some when I have guests over, and it is typically at the end of an evening of drinking, so the pours are 4 oz. tops. It is quite tasty!!

Hard water plus hops can result in astringency/harshness in the bitterness. The problem is worse the paler the beer. Easiest test is to brew them same recipe, and use a 50:50 mix of your water with distilled or reverse osmosis water and see if that fixes the problem Wheat is fine in a pale...

Make that two. I use the same schedule. Yeast flavor and character are things I DEFINITELY do not want in a lager. If I want those, I'll brew an ale.

If you read the various books out there, they all pretty much say you do not need to do a protein rest with today's malts. The big issue with less modified malts is you are more likely to get chill haze. With today's malts they are modified more such that the risk of chill haze is greatly...

Let them carbonate first, then lager.

This is a major reason I like to do step mashes. I can tweak the fermentability even more

I'm driving to NYC later this week. 4 hr drive each way. Of course it helps that my sister-in-law lives in Manhattan so we make a mini-vacation out of it.

I like to dry hop for 7 days, 10 days tops. As far as leaving in secondary, if you have decent control over the temperature (stable, and not too warm), it can sit there for quite some time.

I hate them too. Forced me to buy a lagering fridge (well buy a new kitchen fridge) and build a fermentation chamber. Kegs all over the place and all that waiting and waiting. I just have to keep brewing :ban:

I have now switched to only pilsner as a base malt (well vienna and munich too). No Pale malt. I have much better success manipulating pilsner malt over pale malt. I use step mashes for EVERY beer I do. I always use the same temperatures and just change the times. If I want something richer...

Keep in mind that there are other bitter things in hops like polyphenols, not just the alpha acids. There is not a lot of data out there on the polyphenol levels in hop varieties, but it does vary quite a bit. This is why some dry hops increase the perceived bitterness much more than others -...

Many of the arguments you use are also reasons why you do not need to leave your beer on the yeast cake for weeks one end. If you pitch properly and oxygenate well, maintain ideal temperatures, there is no need to leave the beer on the yeast cake (the yeast in the cake are mostly dormant, it is...

Julia, Jeff, and Justin all helped teach me to cook. I have cook books from all three. One of my favorite cookbooks though is The Classic Pasta Cookbook by Giuliano Hazan (check the reviews!). Really helped me perfect Italian cooking. The thing I really like is the text explains what you...

Sparging is chromatography, in particular, most similar to size exclusion chromatography as opposed to an affinity type. As water is added on top (fly sparging) it simply pushes the sugar solution out the bottom (or wherever the outlet is). If one were to measure the sugar concentration coming...

Purified water, or distilled/RO water? Another issue is if the water you are adding is high in dissolved salts, those can be precipitated if the alcohol concentration get too high I was introduced to this with some 100 proof Scotch turning cloudy when poured on the rocks, with said "rocks"...

Understanding malt analysis sheets I've got a decent understands of a malt analysis sheet - but I don't worry about it very much. I do step mashes and might change my rest time a little, but generally don't bother. I go mostly based on flavor of the final product. I use only pilsner malts...