From the HBD Archive
From: hplabs!rutgers!dgbt.crc.dnd.ca!bnr-rsc!crick (Bill Crick)
Subject: Various replies
Date: 1989-12-15 18:08:35 GMT

Just my 3 cents on some recent subjects:

Priming Sugar: I used to always use 2 cups per 5 Cdn gallons.
This creates a lot of carbonation. I've cut this
back to 1 1/2 cups for lagers, 3/4 cup for ales.

Low SG readings. If you didn't boil the whole batch, then it probalbly
didn't get well mixed in the primary. I've seen inversions
with bottom half hot, (boiled wort) and top half cold (water
added) last for over 24hrs with no mixing. This yields
very low SG readings.

Stainless steel: EXPENSIVE! Try a 3 Gallon enamelled "canning" pot.
They are quite cheap and work fine.

Burned beer: A hint -> turn off the heat before you add extract. Stir well
until you are sure it is dissolved. Turn heat back on.
Voila! No scorching!

Beer from Germany: In Canada you are allowed 7litres of beer.
Two friends brought back 28 different 0.5 litre
cans and bottles. No explosions in cargo bay.
NO difference to taste in Germany. NB: many
of these beers (especially Wiezens) had yeast sediment,
and were out of the same bottles the beer gardens were
serving.

Cider: A lot of grocery store ciders contain a preservative (potassium
Sorbate?) and won't ferment.
I tried fermenting one without a preservative. It was very dry, and
acidic. It was awful! The wife who is a food scientist looked at me
like an idiot and said "of course it tastes acidic. You removed all
the sugar that was masking the acid, and left the acid. Silly!"
Does anyone out there know how to make cider?

Coors: Don't knock the quality. For the style, it is an excellent example.
Its just that the style sucks! Beer like that is hard to make!
Try to make a light color,taste 3% lager. there is nothing to hide behind.
If you make a mistake it flashes on and off in big bright red letters.

Bill Crick -> Brewius, ergo sum!


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