So I've been writing down questions and ideas that have come up and instead of making many posts, I wanted to condense them into one. Any response is very much appreciated and thank you in advance.
1. Are oxygen absorbing caps the smart way for a run of the mill brew? The cost is pretty similar but are they really effective? I've heard of them being best used in longer aging brews, like a barleywine.
2. Does h202 have any use as a way to add oxygen to one's wort? I suppose there would have to be a wait as to avoid killing the yeast. I saw it mentioned in passing somewhere but was wondering if there was any solid info/history with it.
3. When steeping grain, would a 2 part steep work better? I'm thinking of it acting similar to a batch sparge. Would tannin extraction be the main problem?
4. I live in an apartment and don't really have the room to go all grain so I'm looking at a partial mash. Would a 5g igloo cooler be a good choice for 5g batches?
5. Thinking of adding honey in an ESB.... horrible idea or just bad?
Have more but think that's enough to impose for the moment. Thanks again for any input.
1. Are oxygen absorbing caps the smart way for a run of the mill brew? The cost is pretty similar but are they really effective? I've heard of them being best used in longer aging brews, like a barleywine.
2. Does h202 have any use as a way to add oxygen to one's wort? I suppose there would have to be a wait as to avoid killing the yeast. I saw it mentioned in passing somewhere but was wondering if there was any solid info/history with it.
3. When steeping grain, would a 2 part steep work better? I'm thinking of it acting similar to a batch sparge. Would tannin extraction be the main problem?
4. I live in an apartment and don't really have the room to go all grain so I'm looking at a partial mash. Would a 5g igloo cooler be a good choice for 5g batches?
5. Thinking of adding honey in an ESB.... horrible idea or just bad?
Have more but think that's enough to impose for the moment. Thanks again for any input.