tag:blogger.com,1999:blog-8066877917844499643.post5557764168948284576..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Lemon Pepper SingleThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8066877917844499643.post-34336035949260990122013-12-24T03:11:39.740-05:002013-12-24T03:11:39.740-05:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/04279173570718170692noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28507668471147471072009-09-25T10:04:41.758-04:002009-09-25T10:04:41.758-04:00The peppercorns were lightly crushed (I used the e...The peppercorns were lightly crushed (I used the end of a rolling pin). <br /><br />It turned out to be a very tasty beer, with a few months in the bottle it has really dried out and gotten crisper.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47167321625534224312009-09-25T09:49:25.379-04:002009-09-25T09:49:25.379-04:00sounds like a great brew. did you put in the pepp...sounds like a great brew. did you put in the peppercorns whole, or grind them?unclejimbaynoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41666351916208221022009-07-06T14:48:48.158-04:002009-07-06T14:48:48.158-04:00Yeast most certainly does not need oxygen to metab...Yeast most certainly does not need oxygen to metabolize disaccharides (most of the fermentables in beer are in the form of maltose which is a disaccharide). Oxygen is a necessary component in Saccharomyces growth, but it is not required for their fermentation. <br /><br />I do all my priming with table sugar for years, which actually gives you about 10% more carbonation ounce for ounce compared to corn sugar. I have had bottles from the batch which have been both over and under carbonated, so it is pretty clearly a priming procedures issue.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17830002392069183442009-07-06T14:23:24.405-04:002009-07-06T14:23:24.405-04:00I have always carbonated my homebrew with corn sug...I have always carbonated my homebrew with corn sugar because glucose (a monosaccharide) does not require oxygen for the yeast to metabolize and create CO2. I think the sucrose in cane sugar (a disaccharide) does require some oxygen to metabolize, which may have contributed to your lower than expected carbonation. <br /><br />just my 2 centsUnknownhttps://www.blogger.com/profile/00313992348092618621noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-58864175250515512622009-06-25T09:00:16.973-04:002009-06-25T09:00:16.973-04:00I would say it is just a 3 on the pepper scale. I...I would say it is just a 3 on the pepper scale. If you want to really taste it I would double the amount and/or grind it finer. <br /><br />If you want to try a beer that is over the top with black pepper find some Route des épices from Dieu du Ciel. After trying that I wanted to be pretty subtle.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86583441617487688942009-06-25T00:44:32.762-04:002009-06-25T00:44:32.762-04:00Sounds like a great beer. I think I'll try it...Sounds like a great beer. I think I'll try it myself. Always wanted to try peppercorns in a beer. Curious about how far forward the pepper is -- on a scale of 1 to 10 with 10 being the level in a hot and sour soup, where would you put this beer?Huningtonhttps://www.blogger.com/profile/08315687396623735016noreply@blogger.com