« on: September 19, 2013, 08:31:29 AM »
Oh that's why that one disconnect was leaking
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After I signed it, I started getting emails almost every day from MoveOn.org After I opted out they sent another email asking me if I was sure I wanted to opt out. Yes I'm sure.Gmail's been sending mine straight to spam. I didn't even have to tell it to.
I've never used more than .5 lbs of carapils in 5 gallons that I can recall. I haven't used carapils in years, although I've been considering it as I'm not happy with my head retention these days.
Carapils, wheat, or other protein laden grains are not a panacea for poor foam. To help yo diagnose your problem, see...
Lastly, homebrewers who keg their beer should be aware that foam positive molecules can get “used up” when foam is created. Thus, if you shake your keg to carbonate it, you may be dipping into your pool of foam makers for your beer.
Damn, at first I just assumed it was a glass.J's Ale (Cream Ale)I've never had a beer be that clear in the carboy. Nice.
This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...
Partially covered is fine. Think of how many breweries have enclosed kettles. But a study done many years ago concluded that you want at least 15% of your kettle surface uncovered.Breweries have enclosed kettles, but they have stacks and probably exhaust fans too But still I'm sure partially covered is fine. The important point is letting steam escape before it condenses and returns to the wort.
I have tried the aforementioned recipe subbing beer for water as well. I tried it with stout, but it didn't have the stout character I hoped for. I tried it with a hoppy beer and it was unpleasantly bitter.I tried an IPA once and it was bitter. I thought it would be good with chicken soup (richness and fat to counter the bitterness) but yeah, by itself it wasn't great. Berliner weisse makes great bread.
Can't remember where I read or heard it, but beer yeast is best suited for a slow rise dough, hence the dutch oven recipe. But I have had success reusing beer yeast for pizza dough.
I wouldn't say no facts at all. I think if you have marginal yeast health (would have been common decades ago), adding a high proportion of corn sugar would increase yeast stress because corn sugar has no nutrients. That would increase acetylaldehyde production - and the decreased malt flavor and body would only make acetylaldehyde more obvious. This could have been made worse by poor quality malt that was lower in nutrients that what is available now. So it's not pure fiction, just advice whose time has passed. Nowadays we pitch plenty of high quality yeast that can handle a good portion of simple sugars.Good advice from all above ^
I wonder where John Palmer got the idea that too much corn sugar causes this issue? It's pretty obvious that insufficient time on the yeast is the culprit. I've used over 20% corn sugar in a Belgian Strong with no problems.
Homebrewing myth unsupported by any fact whatsoever. That myth keeps getting passed around the internet.
That should help. If they are carbonated, the kegs should hold the pressure and re-equalize when you put them back in the kegerator. If anything, after warming the headspace will be under more pressure, not less, unless you have a seriously leaking keg.
I did not filter, but I fined with gelatin in the corney keg. So I should just take the kegs out of the fridge, and let them sit at room temp for a week maybe? I could agitate them to try to rouse the gelatin/yeast sludge....
Also, I don't have CO2 outside of my cold storage: will the kegs be OK off the CO2 lines? I don't care if they lose a little pressure but I don't want the lids to fall in and have the beer get contaminated...