Date: Uncategorized

8 result(s).

Fermentation Temperatures

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I want to clarify my understanding of your question. Your question is about fermentation temperature and this question came to you when you were pouring your wit. I will address this question, but first want to comment on what may have happened with the wit you poured. Let’s assume that both of your thermometers were

Brewing Process: Homebrew vs Brewpub


In a very generalized sense, all beer is made using the same basic steps. All beer begins as wort that is then fermented, aged, clarified to some extent and packaged. The biggest

Can homebrewers use twist-off bottles for their beer?


For starters, when it comes to bottle conditioned beers, there is very little difference between methods used at home and those used by commercial brewers. If a brewery like Sierra Nevada can

Green Peach flavors

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One thought comes to mind and that is acetaldehyde. Almost all homebrewers know about diacetyl and are often taught to dislike diacetyl with vigor. I am one of those brewers who really detests diacetyl in most beers. Oddly enough, I like a big buttery red wine or an oaky chardonnay with detectable diacetyl coming from

Racking to a secondary fermenter

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Personally, I like to minimize the number of times wort and beer are transferred because with each transfer there is a risk of damaging the beer either by contamination or oxidation. I, like most brewers these days, use cylindroconical fermenters and the only time the beer is typically moved is after fermentation — either en

IPA is too dry

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our problem in a nut shell is yeast selection. Champagne yeast is one of those yeast strains that tends to be highly attenuative and creates a very dry finished product. I am not a huge fan of extremely strong beers and typically brew with an original gravity of 18 ºPlato (1.072) or lower. I have

Malt extract vs. corn sugar to prime

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This is a question I often ask myself when reading recipes. It seems to me that using DME or saving wort for priming is a pain in the neck. The contribution of color or flavor to beer from priming sugar is insignificant compared to the flavor and color present in wort before fermentation. Even if

Boil time for small batches

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Brewing small experimental batches is a good way to determine the effect of a particular brewing variable. By changing one variable at a time, you can see how yeast strain, hop variety and fermentation temperature affect beer flavor. Homebrewing techniques are really not much different than those used by very large brewers. The main difference

8 result(s) found.