Search results

It was stuck at 32 down from 70, and I mean 'waited a week and nothing happened' stuck, that and the unsettling presence of starch. My main concern it that it will indeed ferment too dry and make my beer too alcoholic. It's currently bubbling several times a minute, having dropped 6 points in...

Thats also a sound theory! So I guess the answer is wait a week or two and see if it fades, after that you might have to get creative by presumably adding alkalinity to the brew using baking soda, of course that would mean opening each bottle and adding a tiny amount of a sanitised water...

I had a stuck fermentation due to unconverted starch and subsequently pitched VinClasse's Amylase. Now that I'm ready to bottle I imagine I will have to heat my wort to 77c to destroy the enzymes which will undoubtedly kill my yeast, but would this have severe repercussions? Should I then...

This is what we term as 'underpitching' in the sense that it is a method that will simply produce a different profile for the beer. Most notably much more esters and much less phenols, and to a smaller extent less sugars and maltiness. It will take a few days for the attenuation phase to begin...

And just to cap it off, what about a pH of 5.2 at 70c? I've read 5.3 is the lowest you should go so would 5.2 'destabilise' the alpha amylase or would it just take long to break down the starch?

As in letting it bottle condition as the beer is still conditioning whether its in bulk or in bottles, it just frees up your fermenter to start brewing again. Bottling also has the added benefit of conditioning the beer at 12c which is meant to be the ideal temperature for minimising unwanted...

Well I'm travelling on foot so I was planning on sticking them in my backpack just to manage the weight. I think what I'll do now is make it them as cold as I can without freezing and then just add a bunch of ice packs to go with it. Cheeers guuuys, thats one more disaster avoided ;)

When you've hit you're desired final gravity you're right in saying that there is no need to let it ferment any further, however it does depend how 'young' your beer is as there may still be undesired flavour compounds present such as acetaldehyde or diacetyl and so the beer would benefit from...

That does sound odd, I haven't read anything like that before. One outlandish idea would be that the beer became infected with a wild bacteria which then died as a result of the alcohol, flocculated to the bottom and thats what you tasted. Of course I don't have anything to certify that, that...

Another tip is use roasted barley instead of black malt as its meant to have a more pleasant and less bitter taste. Another another tip is to steep the roast barley at room temperature over night as this supposedly extracts more the wanted flavour compounds whilst leaving behind more of the...

It sounds like what happened was a cross between the yeast consuming most of the sugars and producing high amounts of alcohol and an increased production of fusel alcohols which would of created that harsh, solvent-like taste, also due to the high temperature. On the upside yeast are known to...

I firstly apologise in advanced for reiterating all the stuff you probably already know. One thing I would advocate is timing the hour once the hot break (the brown foamy head on top of the wort) has risen and settled back into the wort. This is said to usually take about 20 minutes. After...

And lactose! Mmmmm, sweet creamy head! You can use it up to 10% on top of the grain bill (ex. 5kg grain = 500g lactose max on top). Its also unfermentable so it'll rough add a SG of 1.003 per 100g per 10 litres.

Would it cause a severe case of autolysis or would it actually have no repercussions at all? This is just because I'm making a trip and thought I might freeze my 5 litre Easy Keg and some bottles so that they're cold for when I arrive. Thanks!

And then have the copper pipes run through the water, genius! That'll be easier to place inside the cool box as well, I could make it like a manifold and put a tap to open up when the temperature has been reached, its perfect! Thanks!

Oh geez I never even knew there were food grade pumps, what is about it that would make it food grade? This is the one I bought is you're able to tell at all: http://www.amazon.co.uk/dp/B00QA8D6XE/?tag=skimlinks_replacement-20 Thanks

I recently bought a solar pump and thought it would make a good chiller by essentially filling up my cool box with lots of ice and water and then after boiling, running the wort through 10m+ of silicone tubing with the intent that it comes out of the other side at fermenting temperature. With...

I've just realised I worded the question wrong, I suppose I'm just wandering if dextrins do more than provide body and a slight sweetness, such as stability, clarity or flavour enhancement. With a higher Chloride ratio it would effectively mean the need for less dextrins.

Now that I've discovered I can increase sweetness and body using chloride I now plan to aim for a higher attenuation with the idea that the yeast will produce more flavour from consuming more sugar, would you agree or disagree?

Okay last question, would you recommend just using phosphoric acid to reduce the alkalinity of my sparge water? What level of bicarbonate should I aim for (0 ppm)?