Beernardo on Aug-10-2005 at 05:57 PM RST @ 68.160.111.31 this is kind of useful, for checking the source of haze... posted yesterday in RCB, sorry if it's a repeat:
Here are some suggestions collected on the British group UK-Homebrew
by Andrew Ryan-Smith (Rhyno)
Bring the sample up to room temp or a bit more - if it clears, it's a chill haze, which is a heavy protein haze.
Add a few drops of caustic soda to a sample - if it clears, it's a
light protein haze. Don't drink it.
Add a few drops of iodine solution (eg Betadine) - if it turns
blue/black, it's starch haze. Don't drink it.
Use some finings (Isinglass, gelatine, BeerClear etc) - if it clears, it was a yeast haze
If the haze gets worse, it's an infection haze - you'll smell/taste it as well.
Thursday, August 11, 2005
Wednesday, August 03, 2005
| Metal on Aug-03-2005 at 11:37 AM RST @ 67.167.94.26 |
| hahahahhahahahhaahahha oh man!! I need to put out a brewrat personal ad. "Evil Metalhead and satan worshiper seeking good-mannered brewrat to be the focus for attacks on personal beliefs and local culture. NASCAR fans a bonus! All applicants should portal to Brew-Rat-Chat for test flame war." |
| Macker on Aug-03-2005 at 11:38 AM RST @ 167.88.200.30 |
| GAWD DAMM IT METAL! I just got the monitor cleaned up from the earlier spew! |
Monday, August 01, 2005
TD's Port Recipe
aleman on Aug-01-2005 at 08:30 PM RST @ 24.230.139.217 Buy the TD port concentrate http://www.homewinery.com/
Add 12 pounds of sugar per 5 gallons. Add some boiled up ghost yeast,
I used a mixture of 3 wine yeast cakes.
Let ferment, takes 2 months......
Put in a cask, add 1/2 gallon of Popov! vodka.
Wait 3 months.
VIOLA!
Add 12 pounds of sugar per 5 gallons. Add some boiled up ghost yeast,
I used a mixture of 3 wine yeast cakes.
Let ferment, takes 2 months......
Put in a cask, add 1/2 gallon of Popov! vodka.
Wait 3 months.
VIOLA!
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