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Showing content with the highest reputation on 07/22/2018 in all areas

  1. 1 point
    Several times recently, just because life got in the way, I've left ferments on the primary for many more weeks than I planned. I've thus far never had an issue. I think that modern yeast strains don't have as many of the problems associated with off-flavors, especially on a homebrew scale. That being said, it certainly CAN cause off-flavors, so I don't think it's good practice. 2-3 weeks should be the target, and that's when I pull most (and plan to pull all). But especially with ciders I leave it on the cake a lot longer than 3 weeks more often than I intend. I'm embarrassed to say the current 1-gallon cider I have going has been in the primary since April '17. Yes, '17. Ouch. I guess I should bottle that. RDWHAHB...
  2. 1 point
    Funny cuz my buddy brewed a saison that he left in the fermenter that long. We agreed he should keg it though I thought it would taste terrible. The other option was to dump 15 gallons down the drain. So he kegged it up, carbed it, and I tried it just the other day. I was shocked that I couldnt really pick out any off flavors. Maybe its more strain specific
  3. 1 point
    Brewer

    Tweaking a Blueberry Kolsch recipe

    But to answer the question you posed. K-sorbate inhibits yeast from budding. Doesn't kill them and doesn't prevent fermentation in any literal way but what it does is prevent yeast cells from reproducing. That means that when yeast cell die there are none to replace them and I think that the chronological lifespan of a yeast cell once brought back into animated life is about 6 days... At least that is my understanding of what K-sorbate does, though if you have ever tried to ferment say, apple juice that has been preserved with sorbates, you will know that it is as close to impossible as possible to get the yeast to overcome the sorbates. That said "pasteurizing" fruit (AKA cooking it) makes fruit taste like jam.. but you can always add k-meta (AKA Campden tablets) dissolved in water 24 hours before you add any fruit to a fermentation. K-meta produces SO2 and sulfur dioxide will kill wild yeast and other microbes (LAB, for example) on the surface (and insides) of fruit. The 24 hours is needed to allow the SO2 to evaporate off. This is a standard procedure used by wine makers.
  4. 1 point
    "Lager" means cold-conditioning. While it's not required, it helps make a very clear and crisp beer. It's most common for lagers (hence their name), but can also be done for many light ale styles. Higher ABV beers and dark beers generally benefit from cellar conditioning instead (55-65 F).
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