|
Jul
18 |
|
answered | What is a good alternative to Magnum hops in a barleywine? |
|
Apr
18 |
|
answered | Is there a brewing software that supports late additions? |
|
Apr
18 |
|
answered | What brewing calendar tools are available? |
|
Mar
30 |
|
answered | Chilling wort using ice packs |
|
Mar
30 |
|
comment |
Is it okay to move the beer while its fermenting? I second this!! I am now not too proud to use my brew hauler.....after lacerations to both hands, feet, and stomach. |
|
Mar
29 |
|
accepted | Scaling from partial boil recipe to full |
|
Mar
29 |
|
revised |
Scaling from partial boil recipe to full added recipe link. |
|
Mar
29 |
|
asked | Scaling from partial boil recipe to full |
|
Mar
19 |
|
answered | Bottle conditioned brew has condensation |
|
Mar
17 |
|
accepted | Priming calculation after cold crashing for a week |
|
Mar
15 |
|
comment |
Priming calculation after cold crashing for a week That above quote was from the byo article below. Although he mentions a stable fermentation temp, but it also makes sense that more CO2 is not created by cooling the beer. Lately i've primed my beer to my last secondary temp and have had mixed carbonation issues. I will attempt in the two batches this weekend to carb to my average fermentation temp. I'll report my rather un-scientific findings :0 |
|
Mar
15 |
|
comment |
Priming calculation after cold crashing for a week "if your beer warms up after fermentation, it will lose CO2. This will not happen instantaneously, though. However, lowering your beer’s temperature will not increase the level of CO2, unless a source of CO2 is present. (Continuing fermentation or CO2 from an outside source — like CO2 cylinder — are the two most likely possibilities.) If you want to accurately estimate your residual amount of carbon dioxide, hold your fermentation temperature constant and add the priming sugar to the beer at this same temperature. You may then warm the beer up for bottle conditioning,if needed" |
|
Mar
15 |
|
awarded | Commentator |
|
Mar
15 |
|
comment |
Priming calculation after cold crashing for a week Okay guys, I asked the same question on NB's forums. The below reply is from gregscsu " You will want to use the highest temperature the beer reached post fermentation. If the beer never went above 63F at any point use that number. Or if you raised the temp to 68F at the end of primary to ensure attenuation then you would use that number." |
|
Mar
15 |
|
asked | Priming calculation after cold crashing for a week |
|
Feb
24 |
|
comment |
All-late addition hop APA Yep i realize that...i just used generic values to see the level of ibu's created from 10 min only additions. 2.5 hour mash does seem crazy long. My last biab was mashed for 90 minutes due to me getting caught up with a plumbing leak. that batch is ready for bottling this week....guessing it will be dry as heck!! |
|
Feb
23 |
|
answered | Bag-in-box packaging |
|
Feb
23 |
|
comment |
Small batch size brewing trub issues Only 6 beers out of 2 gallons!!! I'd expect more than that out of 1 gallon. do you filer your work prior to pouring?? |
|
Feb
23 |
|
comment |
All-late addition hop APA You beat me to it! I was intending to edit my post to mention this is the hopburst method. +10 good sir! |
|
Feb
23 |
|
accepted | adding 1 g to 5 g recipe - keep OG the same |
