Search results

I have a coffee stout that I brewed in October and make the mistake of adding the coffee to the boil instead of cold pressing to taste. It's been in secondary since late October/early November. The coffee is slightly over powering and bitter than I would like. I've read that while some coffee...

Yea it's in my cooler mash tun, no boiling going on it there. The brass is my on/off valves and connectors in and out of the mash ton. I read that if you brew without "pickling" the first batch may have a little lead in it but after that you are fine due to acidity of the wort. I was wondering...

I have already brewed with the brass fittings I have on my mash tun. I just read the back of one of packages from lowes that it contains .25% lead. I ignorantly figured that they were lead free. Since I have already brewed with them do I still need to be concerned about the surface lead and...

It's about to get cold here before too long in middle America. I was wondering if anyone had any good suggestions for heating elements to add to HTL tanks and/or boil kettles. A stainless pot and converted keg. If possible I would like to not have to rewire any electrical outlets and stick to...

That's what a buddy of mine said. I doubted him. He was right. Thanks guys.

It smells fine. The haze appears to have separated from the rest of the batch ( looks like a black and tan). The haze also moves with the beer if you rock it. Protein issue maybe?

It smells fine. The haze will also move with the liquid if rocked and it almost appears as if there is a little separation. Protein related Possibly

I have a finished wheat beer that's have been storing post secondary at about 70 degrees in a dark room for about a week till I have an open keg. It seems to have developed a dark (blackish) haze on top of the beer about and inch thick. Any clues? It doesn't have a off smell or any type of...

I won't through out the possibility of stressed yeast but that doesn't produce the nail polish smell. It is never to early for acetobacter to start converting alcohol into vinegar. It just normally doesn't happen to latter in the process when wine has been in long term oxygen contact and s02 has...

Well dry yeast won't just start fermenting they would probably die if not properly inoculated. . The reaction probably wasn't yeast fermentation but something else. Similar to when u add DAP in wine it can make it foam up and "boil over" if there isn't much head space. I don't know the exact...

Sorry again ( am wring under my desk at work) I thought I read earlier that u forgot acid. I can tell you for fact that ethyl acetate is what causes nail polish smell and it is a volatile acid created along side of acetobacter contamination. Acetobacter can live on fruit and loves oxygen and...

My mistake. I didn't understand he was fermenting on fruit. I thought the juice had been pressed. The main reason in grape wine production is to mix the skins for color extraction not to incorporate oxygen. Most oxygen is pushed out with co2 through airlock. Oxygen is important but too much is...

Both of these bacterias are Oxygen loving keep your headspace low. Only experienced wine makers know when and how much oxygen to let wine come in contact with and it's rare and small. Best bets is to minimize all oxygen contact

Stop stirring you never stir wine. Nail polish smell come from Ethyl acetate which forms along side of acetic acid (acetobacter which converts alcohol into vinegar. I could go on with more problems but stop stirring at so2 and make sure your ph is under 3.5 and free so2 is around 40

Do you pitch the yeast dry ?

Contact some large American universities with enology programs such as UC Davis, Perdue, university of Missouri, arkansas are just some that have great programs.

You can add pectin post fermentation to help with clarity issues. I use scott labs pec5L. It can be used at grape crush and at juice (not at all points). Use about .05ml per gallon. I am a commercial winemaker for a US university.