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Clear And Present Danger...

MoreBeer is saying Munich will Mash (In the proper sense of the term, i.e. between 140F and 158F) however will not convert (Starch to sugar) at steeping temps, i.e. 170F and above. Steeping is essentially making tea, pulling out color and some flavor; while, Mashing (Proper) is a carefully...

Flavor is…Flavor. No matter where it comes from, the compounds associated with those tricky little volatiles that lend flavor, enhance flavor, or give perceived flavor are all biological messages the brain interprets differently for everyone. So, does the source of one person’s...

Clear and Present Danger...

Dear Penis, I'm sorry... Sincerely, Your Zipper

I'm here in the Great Pacific Northwest so the variety of hopped ciders is lengthy... However, I'm not sure about Eastern / Southeastern craft cideries. You are in Virginia, yes? Perhaps Potter's Craft Cider? I believe they are in Virginia. I'd hit up a local bottle shop (If available) and see...

Mmmm… Autumn is here. Finally. Flavors do wonderful things FOR each other and TO each other. Flavor, one of those elements that science still doesn’t fully understand is centered in the olfactory (Nose). The sense of smell IS the sense of taste… Biology ramblings aside, a few simple (Though...

OG/FG seems fine... for a beer. What are you making? The "little bubbles" are simply Co2 in solution. That's expected / normal. Granted, if you are bottling a wine.. You'll need to degas, then bottle.. -JM

Yes please... I'm in. :-)

and my personal favorite... ..........Meh. Fukk it.

Cool.. I'll take one! I'm in...

Absolutely... It is beer after all.. Trying not to complicate an already fairly straight-forward animal. Problem "A" requires solution "B" / if you get "this" do "that" approach is much better. I'm just not too good at articulating complicated processes in a less than complicated manner. I guess...

If anyone really cares... You can research the "Marangoni effect" for further details regarding termperature gradients (surface tension), or thermo-capillary convection as related to alcohol. First discovered in the late 1800s in wine. It'll at least put you in the ball park for further study...

Oh yes Ma'am... I don't want to encroach on your wisdom; I certainly value your knowledge greatly! You are definitely a resident bad-ass! Though classical mechanics are at play, fluid dynamics / fluid mechanics play more specifically into this equation and are an inescapable variable when...

Two schools of thought here… Most ales and lagers pour fine at a single vCo2 (Volume of Co2) across the board. One rarely complains or really finds an overwhelming difference between 2.3 vCo2 and 2.8 vCo2. How FAST one force carbs DOES create a definitive difference in taste/mouthfeel of the...

Oh, boy… I JUST went through this very same ordeal. The problem wound up being four things. Two 15 LB cylinders later I found/corrected the issues. (Insert expletives here) 1.) One of my seven kegs’ (Yes I have a 7 tap system… Hence the frustration) pressure relief valves was loose (Corny...

Yup.. Im in..

Uh huh… Cider issues; we have all had them. The temp is right but the juice may be lacking…well, juice (Meaning nutrients). Wort comes packed with a proverbial buffet of nutrients for the little guys to feast on while cider (Juice of any kind for that matter) does not contain enough nutrients...

To add to Schu's comment... We as well have won several awards with our IIPA and we use 31 oz. of various hops for a 6 gallon batch. Granted, we also account for the trub loss of about 1.5 gallons due to dry hop absorption (We actually brew a 7 gallon batch to yield a 5.5 gallon final...

Ah yes… I have a multiple award winning citrus-chamomile Mexican lager I do and am at about 90 gallons brewed so far of that tasty little invention. Credibility aside (It is the interwebs after all) I have been (for a 5.5 gallon batch) using 4 each lemons and limes peeled with a vegetable peeler...