Questions for home brewers
As promised, here is the incomplete and unedited list of questions Arlen and I are preparing to ask any and all home brewers we come across in the next few weeks. I stress this is a list in progress so questions could change. And of course, once we get answers we’ll begin to compile some sort of FAQ on another page. Dang, this website is a lot of work. Ahh, but it is all for the cause!

1. What’s the best way to filter out hops and other undesirable materials? At what stages should we filter, and how often?
2. How much yeast do we take out of the secondary fermentor?
3. How much yeast is ideally on the bottom of a secondary fermentor?
4. What are the benefits of “live” yeast cultures?
5. Do 22oz bottles condition differently than 12oz?
6. What’s an idea amount of time for bottle conditioning?
7. How do you get rid of color gradient?
8. What’s up with the gelatin?
9. Does the priming sugar affect the clarity at all?
10. Why doesn’t our beer look like beer?
11. Our beer looks like dirty orange juice. Is this a common product in first time brewing? What can we do to make our beer look better?

The financial data, aka what we spent to make this stuff, is forthcoming. It’s currently stuck inside an Excel spreadsheet and will take a few days to sort into something that looks remotely like a readable document. All of these documents will also be wrapped together for a Batch 001 Postmotem where we identify processes, good and bad decisions and outline a list of things to do next time. I’m not sure when we will begin Batch 002, but I suspect it will be in a week or two.