Search found 52 matches
- Wed Jan 10, 2007 3:01 pm
- Forum: BeerTools Pro General Topics
- Topic: Small bug ... I think ... re 'Schedule' display
- Replies: 6
- Views: 8971
- Wed Jan 10, 2007 2:58 pm
- Forum: BeerTools Pro General Topics
- Topic: Automatic Calculation Tool of Mash Efficency and BH Effic.
- Replies: 16
- Views: 24863
- Wed Jan 10, 2007 2:53 pm
- Forum: Techniques, Methods, Tips & How To
- Topic: want more carbonation, how much more sugar?
- Replies: 7
- Views: 12573
The technique I used when bottling was simple. I would boil my priming agent in a small amount of water, enough to allow the sugars to dissolve readily. I would dump that into my sanitized bucket, then siphon/pour the beer through a tube into the bucket so the outflow creates a slight swirling in th...
- Tue Jan 09, 2007 5:21 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Risk of oxidation or not?
- Replies: 13
- Views: 37037
I should have qualified my statement about leaving it in the secondary. The reason most people do their secondary in glass is because plastic is gas permeable. If you leave it in plastic for extended periods, oxidation can occur. I have know idea at what rate this occurs, but I do know that you want...
- Mon Jan 08, 2007 11:42 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Made a 5 gallon batch last night and no progress.Yeast prob?
- Replies: 5
- Views: 13023
- Mon Jan 08, 2007 11:38 pm
- Forum: Brewing Problems, Emergencies, Help!
- Topic: Risk of oxidation or not?
- Replies: 13
- Views: 37037
Everyone has given good advice. To reiterate, if your beer was fermenting at a reasonably cool temperature, there would have been some CO2 in solution from the yeast metabolizing the sugars into alcohol during fermentation. When you rack to a secondary, even if there is no more yeast activity, you w...
- Sat Dec 30, 2006 5:07 pm
- Forum: Brewing Science
- Topic: New Brewing Research Conclusions....
- Replies: 48
- Views: 230182
Attenuation
Eric, I am intrigued by your recommendations. In particular, I would like to know your thoughts on the effect of high-temperature mashing on attenuation. My knowledge suggests that the enzymatic activity of a 158F mash would favor a less fermentable wort that will retain higher sugars post-ferment. ...