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plester1 posted:Carbonic acid is a diprotic acid that can act as a buffer. Yes it's an acid, but that just means its pH is less than 7; it likes to sit at pH 5.7 or around that neighborhood. The instructions for Star San say its good as long as it's pH is below 3. I would not keep Star San under CO2. I don't think the buffering capability of carbonic acid is enough to stop starsan from getting to a low enough pH to sanitize things.
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Oct 7, 2011 05:36
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I want to put some oak chips in m next brew, during what stage should I add them?
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Oct 9, 2011 00:23
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I'm trying to add some oak character to a porter. I actually just noticed the bag they're in says to add them after primary fermentation is finished.
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Oct 9, 2011 00:52
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Awesome, thanks. I'll be sure to taste it.
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Oct 9, 2011 02:09
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Paladine_PSoT posted:Hey, anyone interested in a Goon Homebrew secret santa this year? I'd be willing to administer. I'm interested.
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Nov 13, 2011 20:55
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My bedroom is slowly being overtaken with beers. I've got 2 or 3 more boxes worth in other parts.
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Nov 14, 2011 07:02
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Registered, I accidentally submitted it twice because I hit tab on accident while typing my address and then returned for a new line.
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Nov 15, 2011 06:01
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Cointelprofessional posted:I have a Russian Imperial Stout that I've had sitting around for the past 3 months and I would like to bottle it and give it away as Christmas gifts. How do I ensure that the bottles carbonate? I don't know if the yeast is completely dormant, but I've heard that I may need to repitch some when I add priming sugar. Has anyone done this or can you offer advice? I had a stout sit in a fermenter for ~4 months and I bottled it no problem without adding any extra yeast.
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Nov 27, 2011 22:55
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Just shipped out my secret santa box. God speed little package.
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Dec 15, 2011 22:33
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It's been an interesting day, my mother's trying to set me up on a date with a furry and I got a package in the mail! I didn't order any yeast samples!  Oh! I'm drinking a Du Shazia right now. It's got a nice head and is pretty tasty! I'm at my parent's on break now so I need to keep some of these to split with my homebrew partner back at school, hopefully they last that long. I'm very interested in the sweet stout but I want to split that with my buddy. Unfortunately I couldn't find a name on anything so I don't know who this package came from. Thanks a lot mystery Santa!
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Dec 16, 2011 20:35
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Awesome, I'm glad it got there intact. I was looking for something to line the box with and my old pchem lab handouts fit perfectly. The bags were probably unnecessary but I figured that if one broke they would toss the box so I thought those would keep it dry. One of those newspapers might even have an article in it about a laser that someone turned in during a fraternity amnesty day thing.
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Dec 16, 2011 23:22
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digitalhifi posted:It's me. I am your Santa. Glad to see everything got there in one piece. I didn't include my name cause I wasn't sure if we were supposed to be all secretive about it or not. Ah, I see. Thanks again! TenjouUtena posted:You can't just say this, you know. Haha, my mother doesn't know she is a furry. It's the daughter of an old coworker of hers. I decided to look her up on facebook and there was a link to a deviant art page that has some furry drawings. None of them are sexual though. My roommates keep telling me to go for it so I can tell them about it.
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Dec 18, 2011 04:01
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Born in 1955? What a fine year for women.
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Dec 19, 2011 01:31
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beetlo posted:Better bottle, and I've already had an infection using that. I'm not touching plastic buckets. No way. I've only ever used buckets and I've never had an infection.
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Dec 29, 2011 06:00
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j3rkstore posted:Brewing outside today, its about 40*. Just have to let the tank warm up. The flow decreased because there isn't enough energy to turn the liquid propane into gaseous propane.
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Dec 31, 2011 23:18
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Angry Grimace posted:I didn't know those White Labs tubes could blow up like soda cans. Should be fine. The yeast in them is active so they carbonate the tube.
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Feb 8, 2012 09:05
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My brew buddy and I entered a contest this weekend and won 6th place out of 40! We got a starter kit, beer kit, and joy of homebrewing 3rd edition. Not bad for a beer that sat in a fermenter on my bedroom floor for 3 months with only the window air conditioner pointing at it to keep it cool in the summer.
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Apr 21, 2012 21:03
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Is there any real point to using a glass carboy? I've always fermented in buckets but I got a carboy in that kit I won and I don't know what I would ever do with it. Maybe I'll make some mead and leave it in a closet forever.
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Apr 22, 2012 18:46
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indigi posted:Sours. I've actually got a sour already chilling out in a bucket next to the empty carboy. It seemed to stop fermenting after two days but a gravity reading says it still has about 10 points left in it. Also the sample tasted delicious. What's the advantage of using the glass for the sour?
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Apr 24, 2012 03:15
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I just pour my cooled wort through a screen to catch all the larger solids.
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May 16, 2012 03:32
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Looks like it's possible possible but citric acid can also do it and may work better. But I also found this and apparently it should oxidize in atmosphere to be good enough for brewing.
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May 16, 2012 05:44
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You can bend it a little bit, but if you try to do it too much it will crimp the tube. Your best bet would be a pipe bender like this thing. https://www.youtube.com/watch?v=W6usvOZ9yIw
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Jun 5, 2012 21:57
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MalleusDei posted:Is there such as thing as a straightener? You can pull tube straight. Here's a guy doing it with a mallet, but if you don't need it to be perfectly straight you might just be able to gently work it straight enough without ruining it. https://www.youtube.com/watch?v=LvGEKaaPf5E&t=227s If you didn't want to do that, you could just make some more 90o bends so it looks like this: code:
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Jun 7, 2012 11:23
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I find NB to be around a similar price to my local place, so possibly the 2nd one.
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Jun 16, 2012 06:40
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It's fine.
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Jun 18, 2012 01:20
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That sounds like a lot of work, I just rack my beer into a bottling bucket and pour my boiled sugar water into it. Then I stir the dick off of it. Never had a problem with inconsistent carbonation.
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Jul 3, 2012 10:45
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j3rkstore posted:Any problems with oxidation? Nope, I don't stir it all foamy, just to make sure it's all evenly dissolved into the beer.
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Jul 3, 2012 20:28
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Angry Grimace posted:My understanding is that if you use distilled water for your Star-San and it will stay acidic enough to kill bad things for weeks. That said, I more often than not just use tap water + Star San and don't ever change it. You can just check it with some pH strips. I've had a bucket of the stuff sit for months and it was still good to use. It just has to remain below a pH of 4.
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Jul 16, 2012 21:23
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JawKnee posted:Alright, brew day again. I've done short extract boils to no ill effect.
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Jul 22, 2012 22:10
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What would be the best way to go about creating a lemon-lime wheat beer that isn't just "put lemons and lime in the finished beer?" I haven't brewed anything in a while and I think it would be nice to have something like that done by the time it starts getting really hot in summer.
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Apr 15, 2013 01:31
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I bought 21 pounds of bananas last week to make a banana wine and they're ripening together in a bag. As of today my entire apartment has a noticeable banana smell when you walk in the door, and I think by tomorrow you'll be able to smell them in the hallway.
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May 10, 2018 07:13
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Jhet posted:That’s a lot of bananas. I'm gonna slice em up and freeze em once they're ripe enough. Then I'm gonna bag em and boil for a while. I want to leave a few peels in it while it ferments for at least a little bit. It's supposed to produce a ton of sediment so I'll move it to a secondary after a little time. Supposedly it will taste pretty rough for a long time but mellows out really nicely in 2 years 
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May 10, 2018 19:20
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Hub Dirt posted:Thanks, eh? I'll probably just bottle like always. Temp control is the one thing still out of my reach. You can always put the keg in a big bucket of ice water to chill it before pressurizing.
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May 19, 2018 17:12
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I had a good gose just yesterday, get one without any extra fruit flavors or anything.
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Jun 1, 2018 22:00
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You could also make an extract by soaking the cukes in vodka and adding some of that that at kegging. Bonus: cucumber vodka is great
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Jun 14, 2018 00:13
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Bogart posted:That sounds refreshing. Works with gin great too and is fantastic in a gin and tonic on a hot day.
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Jun 14, 2018 01:37
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Is that mold or just foam?
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Jun 28, 2018 22:12
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Looks moldy 2 me. How does it smell?
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Jun 28, 2018 22:30
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Side note: I brewed a brown ale that tasted really good after fermentation but I decided to rack it onto some frozen cherries at the last minute and it ended up tasting terrible so my luck with frozen fruit is not so good
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Jun 28, 2018 22:31
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| # ¿ Apr 28, 2024 17:47 |
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You could always taste it if you're feeling brave
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Jun 28, 2018 22:32
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