Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - beerrat

Pages: 1 2 [3]
Yeast and Fermentation / Should we be eating our yeast cake?
« on: April 28, 2010, 10:41:41 PM »
Interesting article on NPR site ...

Marmite, technically called "yeast extract," is basically what gets scraped from the bottom of the beer barrel. The British breakfast staple, which was originally sold in earthenware jars that resembled the French stockpot called a marmite, was born more than 100 years ago in a small town called Burton-On-Trent. B-on-T is also the birthplace of Bass Ale. Bass was there because the water was considered so fine. Marmite was there as Bass' garbage man: It created a use for spent brewer's yeast.

Other Fermentables / Clarifying mead
« on: April 17, 2010, 03:57:08 PM »
I have a sweet mead in secondary (glass) for 2 months (was in primary for about 40 days).

It is clearing slowly, wonder what others do to produce clear mead.

I have bentonnite on hand.

I see that sparkalloid was used by the past couple NHC winners.


Yeast and Fermentation / Can old yeast be used as a nutrient?
« on: March 29, 2010, 04:15:30 PM »
I have not been able to find the source of where I read/heard this, but can old yeast be boiled (or added to the wort boil) and used as a yeast nutrient?
Something to do with those old packs of munton's that came with the beer kit.  ;D
If so, would same hold true for a yeast slurry from a prior batch?

Ingredients / Palisade hops - suggested usage?
« on: March 20, 2010, 06:24:16 PM »
Just got my second place winnings from a contest - 1 pound of palisades hop plugs 8.5% aa.  I know nothing about the hops, and not really getting a good feel from the fancy internet thingie, so thought I'd ask the experts.  Anyone use this hop before and in what styles seemed to work well in?

Other Fermentables / What's that in my mead?
« on: March 02, 2010, 05:38:37 PM »
I've opened a bottle of a mead I made back in Dec 209, and bottled in April 2009.  It was a small test batch to lock down process, and see what mead tastes like.  A sweet still mead.

The taste was nice - sweet, honey aroma, but there was a white film on the mead at the top of the bottle.  Thoughts on what this is and if a potential issue?  I'm was thinking that it was yeast.  There was no carbonation when I opened the bottle.

This was my first mead.  I did not clarify with any finings - a real simple 4 gallons of honey added to 160F water. Here was the 1 gallon recipe:
2 Gal Apple Honey
2 Gal Raspberry Honey
3/4 gal tap water – GE filtered
Yeast – Redstar montradet

1.   Boil 3/4 gal of water, cool to 160F
2.   Add honey and mix well, Cool to 80F
3.   Remove 1 cup of must and add yeast to it
4.   Add 1/2 campden tablet to full must
5.   Wait 15 minutes, take SG
6.   Add must to 1 gallon jug
7.   Pitched yeast @78F

OG: 1.151
FG: 1.051
abv 12%

Ingredients / Corn sugar vs rice syrup
« on: January 27, 2010, 05:56:41 PM »
I'm planning on making a lite lager as a base for some session beer flavor experiments. 
I have a lot of corn sugar, but most recipes seem to use rice as the adjunct instead of corn.  The BJCP style guide indicates corn ok.

What is the different flavor profile corn vs rice will contribute?

I soak mine in PBW and then rinse after use. There is still some "hop green/wort brown" discoloring and a little debris in the seams/stitching. 

Does it matter?  I'm assuming so miniscule that the reuse in boiling wort makes this all irrelevant, but figured I'd ask as only brewing for 2 years.

Pages: 1 2 [3]