Do you have some? What does it taste and smell like? Curiousity has taken ahold of me.
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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...
Guy at my LHBS told me one trick could be to collect first runnings, raise to 168 in kettle, recirculate those, then batch sparge one final time with sparge water to get final volume up to 6.7 gallons to get efficiency up better. Does that sound like a useful exercise as well?
I'm confused, that description sounded fairly specific to me?I don't see any ambiguity whatsoever. I take "resiny" to mean...
I'm not sure if you're serious or if this is meant to be a joke. If it's a joke, I like it. If you're serious, look up "ambiguous."
I didn't know that.I have a hobby that involves the next step after the fermentation process, but we're not allowed to talk about on this forum. I find this pretty amusing because homebrewing used to be illegal too, until homebrewers worked hard to have homebrewing made legal.
This other hobby suffers from erroneous myths that are repeated by many out of ignorance of the subject. The hobby is involved in a new craft renaissance on the commercial level. Take my word for it. Doing it a home will become as common as homebrewing someday, once again. We just have to overcome all of the BS myths that surround it.
Don't tell anyone, but this hobby is actually legal in Missouri. Federally no, but on the state level, yes.
I am always having trouble with login.I get locked out trying to log in on multiple tries.they should not have this feature.I just found out that my password for login on the asso. is different then the forum.why would your password be different.This makes no sense.If these issues can not be changed I would like to be logged in all the time .Is this possible.The forum has been very difficult to use and of no value.Will they ever bring back Brew Talk Email,i never had problems with this and it came to me,I miss it. Steve DohmThere are separate passwords for the AHA site and the forum, which is weird. But I entered the same username and password for both - problem solved. If you click the 'login' button at the top, the page it brings you to has an option to stay logged in indefinately.
Thanks again everyone, and I'll do my best to not repeat thread topics.Nobody hear gets uptight about that like on other boards. Maybe they don't have enough beer.
A 12 point, deep socket has always served me well.
My internet connection is so slow I con't use Amazon Prime, Vudu, or most streaming services. Netflix works for me, but only because they can scale the quality to my internet speed.
So you get 480i in black and white?