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I will answer questions about the brewing of beer,it`s process flow,quality control,and raw materials used in the brewing process.Brewing calculations, recipe formulations,and solving of brewing,fermenting, storage and finishing problems,will also be answered
41 years in the beer industry,with 20 years as Brewmaster;10 years as brewing Chemist
B.S.in chemistry.Brewmasters degree.Sensory training
| User | Date | K | C | T | P | Comments |
|---|---|---|---|---|---|---|
| Alex | 07/12/09 | 10 | 10 | 10 | 10 | This Guy Knows His stuff!!! |
| Gili | 04/27/09 | 10 | 10 | 10 | 10 | Yet again, Mr.Snyder was very quick ..... |
| Gili | 04/24/09 | 10 | 10 | 10 | 10 | again (as allwayes) Mr. snyder was very ..... |
| obama | 04/18/09 | 10 | 10 | 10 | 10 | very clear answer |
| Gili | 04/03/09 | 10 | 10 | 10 | 10 | My thanks to john, his answer was ..... |
I'm not sure if I understand your question,as written.My take is you are wanting to know what in the process of producing beer has a beneficial effect.If that is what you are asking: No introduction
You can bottle 1/2& barrel 1/2;however,if doing so,you would leave a big headspace in the barrel.All that headspace air would greatly affect the taste,as time goes by.Oxidation being the culprit. The
You can use the same equipment,both for cider and beer,but once you have used it for 1 or the other,do not use for the other.Bottling,or barrel cider is one's preference.Bottles are a better fit for your
I can't make a complete judgement,from that picture.The cone is not fully finished growing.I would guess it could be a Willamette,as the cone,so far is medium round,and light.If so that is an aroma hop
Let me ask the following: Have the last batches,during fermentation been active:I.E.having foam,brown residue and plenty of CO2 bubbles? If so,yeast is ok.and fermentation was active,if no the yeast
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