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Let's circle this conversation back around to what the Stubborn Old Brewer stated about his aerating prior to bottling. Biochemically, the "SOB" is correct AS LONG AS there's adequate sugar available for the yeast. It's just a different way of looking at yeast fermentation. DY

Absolutely! But I don't need to tell you when extra sugar is added in an anaerobic environment, you'll generate both CO2 AND EtOH content...and the additional EtOH may augment the flavor of the beer in a good or bad way. Plus, there's the risk of bottle grenades. To create more fizz (as I...

I plan on several weeks. Now, I don't go nuts and aerate as I do with the original wort prior to fermentation, but I do give a several whirls with my boat motor after I've added my priming sugar. Rational: I like fizz in my beer. I want to introduce a little O2 with the priming sugar into...

Yes, I need a lager yeast for my Erdinger Hefe clone. Erdinger uses two yeasts: one to ferment and a lager yeast to bottle. I'd like to try a neutral lager yeast first. Thanks in advance, DY

Hi All, I'm looking for a neutral-tasting Lager Yeast for my hefe at bottling time and unfortunately, I haven't had any experience with lager yeasts. Can someone offer any expertise? Thanks in advance, DY

Congrats! :mug: Do you have a thread for the recipe? As a trade, here's a Erdinger Hefeweizen Weissbier clone I'm working on: https://www.homebrewtalk.com/f39/erdinger-hefeweizen-clone-204959/ Again, congrats! DY

Woody, It's your hefe - do what ya like. For my blue moon clone, I used McCormick's dried Valencia sweet orange peel that you can buy at your grocery store for around $4. I have an Erdinger Hefeweizen Weissbier hopeful-clone in my primary right now; given the fizzy, champagne-like...

Beer Baron: I've cooked on everything from junk aluminum to All-Clad and guess what? My dishes still tasted great!. Don't get caught up in the aluminum vs stainless vs copper kettle debate. Each type has its own plus & minuses. Get what works best for your stove and budget. Ensure it is...

Yeast undergo cellular respiration just like we do: (6) O2 + Glucose (C6H12O6) = (6) CO2 + (6) H20. And aerating the wort at priming sugar time does energize the yeast. However, once the O2 is gone, the yeast undergo anaerobic respiration just like we do when we exercise - but we create...

A few centuries ago, your wife would brew your beer out of local ingredients. Today, you have access to grains from all over the world. I have found choosing my own grains to make my own homemade wort (essentially grain broth) sure beats getting liquid extract out of the can at the store...

Murp, If you wash up your bottles and bake them at 300 deg F for 1 hour, then anything living in that bottle before the oven treatment will be dead. DY

Beer & Ale is not complicated, Woody. It's liquid bread. Prior to the 1800s, it would be your wife who commonly made ale at home. It's still made the same today as back then: grains (barley, wheat, rye), hops, and yeast with an occasional flavoring agent(s) depending on the brew. Back then...

Nice! It's interesting to read these ancient texts. The complaint of the author is the original porters were brewed with high dried malt and not pale malt...I wonder if high dried malt is available? Otherwise, the original taste of Porter which was brewed about 300 years ago will forever be...

This type of ale was "first brewed about 1720" and was originally called 'brown beer'. It was created "chiefly on account of the aptitude of pale beer becaming stale". I was generally drank "by the labouring class of men, and from the strength it was brewed, and by the age it kept, it was...

The answer is yes - as long as you maintain seal on the top of the bottle.

When you order your grains, most of 'em will grind for free (or for an extremely small fee). Give it 3 or 4 weeks, the hops will mellow a bit and who knows...you could've made a killer light beer. Mistakes are how many great inventions were discovered.

Update: I brewed this Wednesday afternoon. For the final recipe: 6.0 lb German Wheat Malt 4.0 lb Belgian 2 row Pale Malt 0.5 oz Tettnang [4.5%] (90 min) 8.5 IBU 0.5 oz Hallertauer Mittelfrueh [4.0%] (45 min) 6.5 IBU 0.25 oz Pearle [8.0%] (12 min) 3.0 IBU 1 Pkg White Labs #WLP300...

Ok, it's been only 6 days, but we had to pop a top on a bottle to test it. Upon pouring into a glass, we were surprised to see a 1/2" head forming with a fair amount of carbonation. It tasted light, orangy, and refreshing - but the orange wasn't overpowering. SWMBO says "this tastes better...

This is pure conjecture on my part, but in my mind, some of the tannin issues aren't tannins at all, but rather, you may be stunting the 'growth' of your wort. because minerals and ions are lacking in distilled water. Fe3+, Ca2+, Mg2+, Cu2+, K+, PO4-, SO4-, Cl-, CO3-, Zn and other ions found...

Having cooked for a living, the debate to me is beyond silly. There are positives/negatives to both (and copper as well). And it's not only cost: 1. Aluminum heats up quickly (and is much more responsive on a gas stove if you want to cook within a limited temperature range) but aluminum...