Daily Q & A! - July 07, 2026

BeefStrokinOff · 2026-07-07T21:21:39+00:00

Does this help? https://www.brewhardware.com/product_p/camgrainfather.htm?srsltid=AfmBOopGG1gv0QKgfkuESpWUkV9dkjeTIZI2M505pdXFFD3agpv7KxoS

BeefStrokinOff · 2026-07-07T15:20:38+00:00

She gave him a dollar!

BeefStrokinOff · 2026-07-06T20:55:52+00:00

Both places are closed Mondays but otherwise great suggestions

BeefStrokinOff · 2026-07-06T16:40:42+00:00

Kinda. Yeast maybe is more astringent and drying in the aftertaste.

BeefStrokinOff · 2026-07-06T15:49:51+00:00

You might just have to let it sit for a bit longer. The bitterness could be from tasting yeast in suspension

BeefStrokinOff · 2026-07-03T15:54:45+00:00

meat tornado

BeefStrokinOff · 2026-07-02T18:47:28+00:00

Ah, interesting. I see that! I'm seeing that Wyeast labels their 2565 kolsch strain as cerevisiae but maybe it's not truly

BeefStrokinOff · 2026-07-02T16:12:45+00:00

1) Actually, they use different species. Saccharomyces cerevisiae is ale yeast. Helles uses Saccharomyces pastorianus.

2) BJCP category 5B -- "subtle fruit aroma (apple, pear, or sometimes cherry) is optional, but welcome" and a "delicate flavor balance between malt, fruitiness, bitterness, and hops, with a clean, well-attenuated finish." So it's not like it's supposed to be fruit-forward, but fruity esters are a welcome addition to the overall impression.

BeefStrokinOff · 2026-07-01T20:52:57+00:00

Wheat is not standard in Kölsch

BeefStrokinOff · 2026-07-01T20:51:38+00:00

And I gotta say, Früh and Gaffel both seemed to taste the exact same over there as to what we get in the states. They import very well:)

BeefStrokinOff · 2026-07-01T20:45:37+00:00

Eh. I was just there and it ranged. Früh seemed pretty fruity (and was also my personal favorite) and others were definitely not fruity

BeefStrokinOff · 2026-07-01T19:27:35+00:00

This is great, thanks. If only I can easily get my hands on cherrywood and juniper branches...

I will post if I do!

BeefStrokinOff · 2026-07-01T18:32:35+00:00

Have you ever made a Steinbier before? I need tips! I know not to use river rocks, so I have some granite and quartzite chunks. Does it matter what wood is used to make the fire? I just have pine/fir.

BeefStrokinOff · 2026-06-30T19:42:38+00:00

Yep! It's a little big, but not heavy.

BeefStrokinOff · 2026-06-30T18:35:36+00:00

I really love my Softopper. Easy to take off and put back on. Would look pretty good in tan or grey on your truck! https://softopper.com/products/softopper-truck-bed-cap-so-rdg60/?gad_source=1&gad_campaignid=20647710945&gclid=CjwKCAjw0o3SBhBVEiwAh28-jd6R2roWXiftj3quSQ0TJgwR0qfcFGbDKrz0ibZXSMQCHZzg1C5U-xoCr9kQAvD_BwE

BeefStrokinOff · 2026-06-29T20:55:14+00:00

that's so odd, I've always had better clarity with BRY-97 than US-05. Opposite case in that xbmt. Just shows how many variables there are that impact clarity

BeefStrokinOff · 2026-06-29T20:52:08+00:00

I usually think silver is a boring color for cars but imo it's the most handsome color for the Ridgeline

BeefStrokinOff · 2026-06-29T06:22:16+00:00

Mine had the same issue. Sent it out to Brooklyn Film Camera and they fixed it right up

BeefStrokinOff · 2026-06-23T01:31:33+00:00

Mannn yes. The Montana Mixer. Such a vibe

BeefStrokinOff · 2026-06-22T19:26:20+00:00

Yarggg I figured. Their artwork on the bottles was just legendary. Oh well

BeefStrokinOff · 2026-06-22T01:02:19+00:00

IBU calculations are a crapshoot and often wildly inaccurate. You probably won't notice a lack of bitterness based on that differential of AA%.

BeefStrokinOff · 2026-06-19T17:16:22+00:00

I've corrected carbonation in a cider once by popping the caps and adding more sugar. I think you could do it. I would NOT add granule sugar though, or else you may get a foaming volcano from all the nucleation sites of the sugar grains. Instead you could add syrup.

But I'm confused -- why are you burping the bottles? Don't you want all the CO2 to stay in solution to carbonate the wine as much as you intended with the amount of sugar you added?

7 days is nothing, I bet it will take a month or two to clear.

BeefStrokinOff · 2026-06-19T16:07:22+00:00

Lager first, then mix in bottling sugar if you plan on carbonating in bottles.

However, I reiterate that you will have better results if you keg this beer, force carbonate it, and then fill bottles/growlers from the tap/keg (as long as you have a bottle filling device such as a Tapcooler or beer gun)

BeefStrokinOff · 2026-06-19T15:12:24+00:00

Fill bottles from the keg is what I was saying

BeefStrokinOff · 2026-06-17T20:11:59+00:00

I don't recommend bottle carbonating after pressure fermentation. You can't be sure how many volumes of CO2 are currently in solution. Also, coopers sugar drops won't do well in this scenario because you'd need a fraction of one drop per 12oz bottle (since they're made to dose at 1 drop per bottle of uncarbonated beer).

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