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As Yooper said, the crux of their statement is to define "too soon". They are talking about moving a beer before fermentation is complete, or removing the yeast in suspension by doing a cold crash to early (which highlights the role of yeast in suspension). Also in "Yeast " they highly...

Nope, the yeast in the cake are pretty much dormant. The cake plays very little role, if any, in the clean up of fermentation byproducts - that is the job of the yeast still in suspension. There are reasons one might want to leave the beer on the yeast cake, but clean up is not one of them.

On mine I soldered the longs sides together and the cross pieces are dry fit. That way you don't have to deal with assembling the tees and elbows every time. I also tie a string around it to keep the dry fit pieces from coming apart - having it fall apart mid-mash once is enough

This is what Palmer says Seems to make sense to me. Let the yeast finish their clean up, and then bottle. Although if you keg and force carb this is not an issue - you are always bulk conditioning

Bulk conditioning is typically a good thing. This can be done in primary, or secondary. The yeast cake is not needed for the conditioning. It is the yeast in suspension that are cleaning up fermentation by products. The yeast in the cake have gone dormant. The cake does add some flavors...

Once the fermentation is over (check by hydrometer), you can go ahead and dry hop. For the record, you don't need the cake for fermentation. The cake is the yeast that got tired of playing the game and are now sitting on the bench - never to return to the game. It is the players still on the...

Lagers don't ferment as vigorously as ales - and what krausen that does form is often slow to drop - even after fermentation is over. Take a gravity reading. Two weeks should be enough to ferment the lager as long as the gravity was not too high. I t could be done already. That gives you 4...

I've boiled a couple mashes - some intentional, some not (well one). All turned out just fine, except the accidental one had horrible starch haze, but tasted great. If your pH was in the proper range you shouldn't have any tannin issue, the scorching might give you some flavors, although might...

My procedure is to keg it up once fermentation is over and move it to my lagering fridge. I'll let it age there for two weeks and then hook my CO2 up to the keg. 2 weeks later (4 total) I'll start tastings. I find that 8-10 weeks total (including fermentation) is about ideal. If your OG was...

I only have my own anecdotal evidence, but to me it seems that while I get less aroma when hops are added right at the end (or slightly before) the aroma that I do get seems to last longer as the beer ages. So if you are going to have the beer around for a while, then a little heat might be a...

Specifically, it means a higher FG. The higher the FG, the richer/fuller tasting, but if you go too high with the FG, it ends up tasting heavy (although for some beers you might want this). That is a danger when you do a single infusion at a high temperature.

I'll have to try this. Going to a party tonight and I have some leftover brie in the fridge..... recipe 1 recipe 2

So as the title says, what do you think? In the past I've always made a garlicky brat and a "weisswurst" (no veal) for our annual Oktoberfest party (typically held in Nov. as I play in an Oompah band so Oct. weekends are pretty booked). I'll be making sausages next weekend, probably 10 lbs...

I use a refractometer. I calculate what the final gravity of the mash should be and go by that. One can also use an iodine test to get a ballpark estimate. It takes a few times to figure it all out to get a good feel for how fast conversion is occurring in your system so you can adjust...

Agreed. You have to be careful and monitor conversion as you mash

grilled cheese sandwich and an Edmund Fitzgerald - for the EACs

A single infusion is a compromise (and easier though). I always use two saccharification rests - a rest at 146F and one at 160F. The time at each rest depends on the beer style. This is good even for today's well modified malts. I like to do them as I get a really clean tasting product. A...

I was concerned about high efficiency and less flavors, not off flavors. Less malt = less potential flavor. I have not problems with off flavors and my efficiency runs in the low to mid 90's. No problems with off flavors. The flavors I want are there after a little tweaking - I upped the...

Looks good. I use wheat in place of carafoam or carapils. Great head on my beers - it is cheaper too.

It could be polyphenols from the hops that can contribute to the "perceived" bitterness. They don't add actual IBU's, but it tastes like they did. You can get this during dry hoping as well. The polyphenol levels vary from hop to hop, and unfortunately there is no convenient source for that...