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Cold crash, cold crash, cold crash ... That used to stick in my brain early on as a new brewer, but you can reduce the possible need for a "cold crash" by using a few gimmicks. First off, if you have a reliable fermentation control unit (thermostat controlled refrigerator) and a thermometer...

hahaha ... stop being a worry wart. If you're using pasteurized juice from the jug and the airseal isn't broken, don't worry. You're fine. Bacteria doesn't reproduce well on sugar because it needs moisture. Keep the sugar dry and pest-free and it's fine. The ONLY thing to worry about is...

I like threads like this. After wanting to figure out beer for years I finally did so, but only after the family life settled for a while. Once they got me the first kit it was over. Peering in the carboy, sniffing the airlock, and the agonizing wait. Then, acting like a two year-old busting...

The DeathBrewer! I was reading his stuff as a new poster. Yes, sadly his pics aren't archived anymore.

Cats are pretty social about food. They like to share your food - if it smells good. Old Mr. Poo here will beggar for sourdough bread, cereal milk, yogurt dregs, and various meat bits. If he hears or smells a tuna can being opened he's insufferable. Made the mistake of ignoring him once and...

Ruckus? I know what that is. That's when some fool squirrel decides to chew a hole in a kitchen windowscreen after seeing colorful ornamental plants on the countertops and table, but doesn't bank on tangling with three unseen cats. We'd gone shopping that fine spring day and I came in to hear...

Cornhole blonde, aka malt liquor.

Yes ... you could use amylase or even amyloglucosidase but it won't really be like traditional beer or taste like traditional beer. Technically (or in my narrow, anal opinion) some amount of malted barley or wheat is needed to supply a grain essence to balance highly fermentable corn starches...

Now here's a shot taken from 180 degree opposing angle two days later. This Little Nard is depositing ANOTHER victim into a different style of my wife's shoes in the same spot. Another time I found her with a live victim hidden and released it outside. The chances of her doing this correctly...

Yes, I caught her on camera ... and this wasn't the first time, either. My frantic wife swore the cat did it intentionally and I didn't doubt that a bit. That little cat really was that naughty. We'd typically keep shoes by the front door and she'd make her way all the way across the house...

Young cats can be hyperactive fools. He'll calm down. Eventually. Give him something else to play with to distract him. My Old Guy in the avatar is 13 now and still drives one of my boys nuts when he leaves loose apron strings draped over a kitchen chair. When my Small Girl was around she...

Yes is the answer to that question. One could also use amyloglucosidase. Hydrolysis is needed. It's just a fancy word for mixing with water at proper temperature to promote the breakdown of starches into simpler sugars. You're not going to get all the nice flavor variations you'd expect...

When I first switched to all grain I had the SAME EXACT problem - low conversion efficiency. A more fine, evenly crushed grist helps quite a bit and there are other "tricks" to achieve a desirable starting gravity. Early on I was using less modified Continental malts and under-estimating the...

Personally, I prefer Wiesn and Weihenstephaner's Festbier runs a close second. I've never seen any distributor within 25 miles of where I live in Central NJ carrying Ayinger in any form. The barbarians around here don't know what it is. I've pointedly asked after certain beers and if they...

I like that reply. Do yourself a favor and try to avoid those American styles. :D Again, IN MY OPINION, it's blasphemy to include any sort of crystal grains in an O'fest beer, regardless of color. I'm the sort who looks for those German imports come fall and will sometimes buy it by the case...

Yes, that's true. You can prevent this somewhat by selecting your yeast carefully, controlling your temperatures, and, if the sulfur problem is very noticeable, you can swirl the wort during fermentation with a sanitized coil of copper wire or tubing to dissipate sulfides to some degree.

Just a humble opinion, Herr Schwanz. I'll just slink off to a dark corner of the HBT peanut gallery - with your permission, of course. :rolleyes:

You know, I was just about ready to recommend using some sterilized copper then .... well, never mind. You got this. I use a variation of this method to remove toning or sulfides on silver with aluminum in a slightly acidic solution with sodium bicarbonate.

Vienna. Munich. Chocolate (for a bit of color, maybe) and a bit of aromatic. No Crystal. Noble hops to balance the malt. Sam Adams O'fest has crystal and is more English than German for my tastes. In my opinion, a good example of amber German O'fest would be Paulaner Marzen. I love that stuff.

Amyloglucosidase is an enzyme additive that is supposed to help increase the fermentability of your wort. It's not really a fining ingredient. In other words it will break down dextrins and allow the yeast to increase the ABV of your beer and reduce the final gravity. Your bottle carbing...