Search results

If you received a deduction for oxidation then sure, you might have oxidized your beer at some point - whether it's during a transfer or during bottling it's hard to say. That said, if your primary deduction was diacetyl, then it's likely a fermentation problem. The judges know their stuff and...

Yes, you can dry hop in your keg. The closer to serving that you add hops the more aroma you're going to get from them. The compounds responsible for aroma break down during the boil and they are among the first things to go when a beer ages. So if you're concerned about aromas from your...

Agreed, if I were to do a multi-day experiment I would simply open a bottle to expose it to oxygen without pouring from it. That said, I have been thinking about how this might be adapted to larger serving vessels that might last longer (I've already planned out an RV pump powered beer engine...

I recently came across this video: (I should also note that the video was created by fellow HBT member BeardedSquash) That outlines the creation of a 'Beer Engine' that is used to serve real ale from club soda bottles. As long as you condition in the bottles, its as real a real ale as you can...

You're right, the movie handles this poorly but I'm pretty sure the movie covered Katniss recognizing her servant, who is mute because she has no tongue, as an escapee she saw in the woods once. Basically, yes it might be possible to sneak out but once the capital finds out they have...

Because when you escape air ships come to track you down, then they cut out your tongue and turn you into a slave/servant.

Fair point. As long as you're not using straight distilled!

If you're serving out of a corny I'd just manually purge the oxygen from the keg after a night of serving. I think you might be able to just turn down a regulator as low as it will go and just use that to slowly replace CO2 as you pump out your beer too. Not sure how that would work with a...

Yeah, I know some people manage to get it down to a science but unless you're willing to deal with a lot of fizzy beer until you figure it out, I would not advise shaking your kegs to carbonate. If you just have to get your beer carbed up quickly, then crank up the pressure and let it sit for...

Why? Distilled water is often times more expensive than filtered or spring water, and the resulting beer isn't as good. My tap water is chlorinated so I don't like to use it for brewing, but for about $4 I can get 5 gallons of filtered or spring water that works wonderfully! [edit] I guess I...

In addition to the krausen obstructing your view, I wouldn't trust the reading unless I could make sure there were no bubbles formed on it pushing it up or other debris attached pulling it down.

Have you already brewed it? Because when I brew mine I put the pumpkin in a grain bag during the boil to get as much flavor out as possible, then pull out (the majority of) the mush so it doesn't cause too much of a problem in the fermenter. If it's already brewed and is in the fermenter like...

I recently finished Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher. I'd recommend it for someone looking more for the flavors and history of beer, as it doesn't get into brewing specifics. He does detail different ingredients and the way they can affect flavor.

+5 gallons ESB 26,722

In theory, you could. Why would you want to though? The aromatics that beer gets from hops are pretty volatile. The point of dry hopping is to get the aromatics into the beer as late as possible (before dry hopping this would be your flameout additions) so they don't have a chance to break...

To expand a bit: There's only so much sugar that can be extracted from grain, and that number is consistent from batch to batch for a given type of grain. Your efficiency is how much you manage to extract. You can figure out your efficiency by calculating the highest possible original gravity...

It either means you haven't properly corrected for temperature, resulting in an inaccurate reading or, more likely since you're too high not too low, I'd guess your efficiency is just better than what was assumed by the recipe. My advice would be to not rely strictly on all grain recipes you...

I recently had an overcarbed ale. I was dead set on trying to balance my kegerator by adding restrictors to my dip tubes, lines, etc but once I got my pour speed waaaaay down I finally accepted that speeding up a force carb like that just isn't reliable. If you're very practiced at the technique...

When I bottle, I'd use the following procedure: Clean all bottles thouroughly with a bottle brush. put them in the dish washer on a normal cycle but without any detergent of any kind. once the normal heated dry cycle was complete bring your dial back to the start of another heated dry...

Yeah, you should check your system before leaving the tank on, but in order to force carb your beer you need to leave it on. I guess it would be slightly safer to turn the gas on and off every time you use your kegerator, but as long as you check for leaks beforehand, you'll receive no benefit...