Recent content by Judd

It can't hurt, but I usually don't bother, and it's never been a problem.

I have used yeast nutrient in beer before, with no ill effects. However, it's not usually necessary. The malt and hops should give the yeast all the nutrient they need.

I usually add it about halfway through the boil, but I'm not sure if it makes a difference.

I would say yes. Lagers take longer to ferment out, and the clearing stage takes time. I would add a couple of days to the first and third stages.

Do lox count as meat, in your opinion?

Probably, yes.

DMS (cooked vegetables), especially if you have pilsener malt in the brew.

If they're little black balls, though, they are not mercury. Mercury is a silvery liquid. Most thermometers are not mercury.

It depends how long you boil for, whether you cover, and how big your boil is. I tend to lose about 5 liters.

Better than Pittsburgh, anyway. If a Canadian team doesn't win, I guess Detroit is second best.

I would say yes. Whether secondaries are necessary at all is a matter of some debate, but for a wheat beer I've never found any hard from leaving out the secondary.

The best coriander-canceling ingredient I've ever found is time. Spice flavours drop out fast.

Or you could make cupcakes. http://homebrewtalk.com/showthread.php?t=67941&highlight=cupcakes

Do you plan to add lactose?

Me roommate's dad has in his cellar a bottle of Leopard Bone Wine. It includes fermented leopard bone marrow and sperm.