Recent content by GOLIATH

Looks good to me too! My two cents Dave

I Like the Crystal additions too ,BTW

Thanks Doc. I think I have opened my rusty old mouth too much and now have to eat some humble pie. I just cant find the ref. Seriously, it was either in a Brewers Inst Journal as an aside or it was a conversation with someone that should know, but it was a while ago. Certainly the word...

Thanks Adam, I'm being challenged here and am prepared to admit that I may be wrong. I am still looking though. I always had the understanding that bacterial infections produced other compounds that affected head retention and I used the word "Invariably" aaaand now i'm paying for it. Dr K has...

I am not trying to confuse lipids with bacterial infection, am aware of the difference and did not mean to infer otherwise. I am not a chemist and have been out of brewing for quite some years. I can only apologise for not having answered your question yet. Whilst reading texts I thought the...

Nope, cant find it yet, but will because now i'm really keen to find it. Im having a good read again though. There is this one though although its close, ....but no cigar. Starts with an understanding that High Alcohol beers or beers with solvent like flavours have difficulty holding head...

yep... might be mind rust. but its there somewhere Dave

OK, Heres a start. Remember its been nearly 6 years so im a bit rusty. Brewchem 101 ISBN 0-88266-940-0 Janson. This is not the answer I was looking for but its a start and I quote. " LIPIDS for the purposes of this discussion are fat like molecules that come fro 3 sources: Malt, Oxidised...

Specifics huh! and a good question, now I have to find the reference and answer it I will. My general understanding from long ago is that the compounds and esters produced by bacteria in a wort are very different to those produced by yeast, hence the weird smells and tastes often making it...

Im glad you didnt stir it good on you. Dave

For what its worth...My 2 Cents worth. Improving a kit is a great way to learn and all the improver packs are OK. I have found that the very best way to improve whatever you are fermenting is a good understanding of sound practice so heres a couple of things that others may or may not have...

Sorry, Not explosion....... Gusher. I need to read better.

The sweetness would indicate that the prime has not fermented. Give em a shake. The explosion (1 only I gather, I agree with Manticle in that you may have a single bottle cleaning stuff up) Regards Dave

Hey Bob, What was yr brew temp?? The other issue you DONT have control of, is the mash temp used to produce the kit extract. So dont automatically assume that its something you have done. Further, are you absolutely certain there is no infection? Bearing in mind that many HB ers, dont easily...

Its really just a way to avoid Autolysis, CC in a cube is OK too. Just remember that when racking, the idea is to avoid the splashing as mentioned. Since oxygenation is the biggest home brew killer and a small squirt of metabisulphite in the receiving vessel is usually sufficient to displace...