Recent content by Crumpet

I would have thought bubbles were a pretty prime component in the aroma of a beer. Hence the reason SN and dogfish went to the effort of making that IPA glass.

I currently don't have the control or room to participate but here are a couple (some quite debated) Fermentation on trub v.s. no trub different forms of aeration v.s. no aeration what so ever (can measure lag time and flavours produced) yeast pitching rates re-hydration of yeast v.s. not Small...

Just signed up. My year 12 chem should hopefully get me through.

Celebrating finishing my degree with a tasty Smurto's GA.

Chilli stalls at monthly local markets usually have a pretty good variety of well developed plants.

And to think you can have this book brand new for the affordable price of $282, plus shipping of course. Think it would be worth every dollar by the look of some of those reviews

Hope you used a hydrometer

I believe a real ginger beer 'plant' is actually a symbiotic culture between yeast and a specific bacteria which gives a distinct flavour and looks kind of like jelly. http://www.yemoos.com/gingerbeerproductpage.html these guys sell the real culture.

But the amount of wort added would remain the same right?

Or search for it on here :ph34r:

Someone may correct me but I believe its called krausening and it is done. Here is a link http://beersmith.com/blog/2010/03/22/krausening-home-brewed-beer/

Some dry ice and warm water will give you the same result, wouldn't waste beer that way either.

A simple SMaSH. 2nd all grain, 2nd beer and the most difficult part was working out how to upload this picture. Have to give kudos to the "move to all grain for 30 bucks" thread for showing me the way.

de-railed threads...

I squeeze then pour enough warm water through the grain to get me to my boil volume, then squeeze again.