I have seen that when the yeast go from sugar to the VDKs, that is secondary fermentation.
We use primary and secondary fermenters.
We use primary and secondary fermenters.
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I forgot one: use the methode champenoise more. The best beer I brewed last year used that. It was kind of a PITA, but man was the beer good.
How does a homebrewer do methode champenoise? I gotta see photos of this.
Thanks guys for the feedback. Never thought of hanging the hop bag in that fashion, I was contemplating tacking a stainless hook on the inside of the lid. had seen it done before, but your idea is much simpler in the time frame im working with.
So do you thin just set your carb to serve pressure and thats that? leaving the hops dangle till the keg runs dry?
It helps to know the limitations of your own palate and how to work around them. I used to be unable to smell or taste diacetyl, so I had to get it from the slick mouthfeel. Through practice, I eventually learned to perceive both the aroma and flavor of diacetyl.
Oxidation is another one. I never get papery/cardboardy. What I get is a honey-like or overly caramely character. Either that or a sensation I think of as (but would never write on a scoresheet as) "tin can". Don't let other people's descriptors limit your observations.
Learn how you perceive by correlating those perceptions with what you already know about the beer. To paraphrase Gordon Strong, your palate is the best instrument you have, so trust it.
Sometimes I have to log in, log out, change the password, log back in. It is a pain, I don't know why it is like that.I tried to access the back issues and AFTER signing in I got a message saying "Oops. You’ve tried to access Members Only content." But I AM a member, and I was signed in!If you are signed in to the forum, that does not allow you to access the members only section. You have to log into AHA site, which is the same as logging into the AHA store page.
I WAS logged in to the AHA site, I tried it again and it still tells me it's for members only. No biggy....probably not missing a whole lot anyway.
I find smelling the beer before I taste really helps pick out flavors. It's also easier to pick out aromas and flavors from warmer beer, so letting your beer warm up will help pick out flavors and aromas that should be there as well as flaws.
I tried to access the back issues and AFTER signing in I got a message saying "Oops. You’ve tried to access Members Only content." But I AM a member, and I was signed in!If you are signed in to the forum, that does not allow you to access the members only section. You have to log into AHA site, which is the same as logging into the AHA store page.
Try a lid, it will cut down a lot on your evaporation.
Have you tried making it with distilled water? Mine clouds with tap water but lasts months with distilled water.It also lasts a long time with RO water.I just unsealed a new 32oz bottle of Star San to replace the 32oz bottle I've used for about a year and a half. Something I noticed immediately is that solutions made from this bottle of Star San cloud over much more rapidly than those made from the previous.
From my previous bottle I was getting shelf life of about a week with a covered, mixed-up batch of SS (1oz to 5 gal water). But solutions made from this latest bottle cloud over within a day (even when in a covered container or spray bottle).
Since Star San's pH (and therefore microbe-killing power) can be roughly judged by the clarity of the solution, I'm forced to consider changing my sanitizer habits to include discarding fresh but hazy solution and mixing batches more frequently.
BTW, the labels look legit and product was purchased from a reputable retailer.
Anybody else out there seeing a change in recent batches of Star San? I'm pretty sure that my water didn't change that much over the course of a few weeks.
The Colorado River water quality is not too good for brewing. Ask any Las Vegan or Los Angeleno. Diluting with RO is a reasonable alternative.
Really? I remember the last time or two I was in Vegas I tasted the water and thought it actually had a decent enough taste that it could be used for brewing, unlike the hard and heavily chlorinated water here in Dallas.