BeerTools Discussion Forum

I have made many pumpkin ales over the past 21 years and find that using canned 100% pumpkin (Libb'ys) works the best. I use it in the boil up front and generally do a 60 min boil with extract, I have used it in the mash and do find that it just works better in the boil. Libby's does not have any pr...

Barrels can be a lot of work and sometimes be a source of flavor problems. I used to help my dad make wine (in barrels) and I remember all of the work! I have brewed several batchs of Bourbon Barrel Ale now that they have turned out terrific. Medium roast american (or french) oak cubes are the best ...

I have not taken pH measurements after using H2O2, but the flavor was not adversly affected. Since H2O2 is simply a water molecule with an extra oxygen atom, my theory is that this would release the oxygen into solution. As I mentioned, I have tried this on a few batch's and have had good results, b...

Has anyone ever tried using Hydrogen Peroxide to oxigenate the wort instead of shaking the carboy, or using pure oxygen and a S.S air stone ? I don't mean using the common 3% Peroxide that you buy in a drug store (which has added chemical stabilizer), but I mean pure 35% food grade (or higher) Hydro...