Recent content by Creamy

Thanks for all the help guys. Good stuff...

Update: Did some more searching and Charlie Bamforth, Prof. of Beer at UC Davis, says it's not something to worry about. So I guess I'm not gonna worry about it... http://thebrewingnetwork.com/shows/475

I bought it in a store and it's the 3rd edition, which is his latest. The passage I'm talking about is on pg. 72. The process is called Hot Side Aeration. Apparently there's a lot of debate as to whether home brewers should even worry about it. A lot of people say it's only an issue for really...

That's what I always thought but Palmer says you should not aerate until the wort is cooled to below 80F. Although a lot of old books recommended exactly the process I do, Palmer says that when wort is hot, compounds in it react (or bind?) with oxygen, and then release that oxygen later during...

My last few batches I have been pouring hot wort from my kettle directly into a bucket and then topping off with cold (pre-boiled) water. I thought I had found a really clever (okay, not that clever) way to cool my wort faster, until I read in HTB that doing this introduces oxygen to the hot...

Thank you both! I haven't tried the process you recommended, Yooper, but it makes a lot of sense. I've been boiling 3.5 gal so next time I'll try reducing to, say, 2-2.5 gal. With evaporation I'll probably be topping off with at least 3 gal of water. Is that going to have any drawbacks? One...

So HTB says a significant factor in hop utilization is the "vigor" of the boil. I use a crappy electric stove and can barely achieve a simmer when I boil. Should I increase my boil time by 10-15 mins to compensate? Has anyone done empirical tests along these lines and actually noticed a...

How did I not think of that? Brilliant!

Oops, it was aiptasia who said that: "It's not going to matter a hill of beans if you pitched at 78f unless your yeast was +/- 10 degrees from that. Then, you might temperature shock your yeast a little bit. A little bit of warmth is actually just fine while the yeast is in it's aerobic...

Thanks! I got that thing about off-flavors not being produced in the first 24-36 hrs from Yooper's post here: https://www.homebrewtalk.com/f163/pitched-yeast-ale-around-78-degrees-421712/ Do you disagree, or was s/he talking about other off-flavors?

Hey all, I'm on my fourth batch of beer, first time posting here, and I'm wondering if you guys (and girls) can help me out... So I brewed a batch two nights ago, Amber Ale extract recipe from Northern Brewer with Wyeast 1056 liquid yeast (didn't have time for a starter this time). I...