219 reputation
18
bio website economy.com
location Philadelphia, PA
age 33
visits member for 3 years, 5 months
seen Mar 12 at 16:11

Mar
22
comment How important is the 'Best Before' date on Brewing Sugar?
I saw an experiment a while ago in which a person did four batches using malt extract. One batch new LME, one batch year old LME, one batch new DME, and one batch year old DME. In comparison the old LME was much darker in color than the newer LME. The old DME was much lighter in color than the newer DME. I've also done batches with year old LME and DME. The DME was definitely much lighter than the LME (something around 5 srm for the DME and 15 srm for the LME).
Jan
23
comment How do you strain pellet hops out of wort or beer?
Thanks for the update! I may need to try this. I've been getting a lot of trub in my carboys lately. I haven't noticed any effect on the finished beer, but would still prefer it not to be there.
Jan
22
comment How do you strain pellet hops out of wort or beer?
Are you using a bucket or a carboy? I could see this being difficult with a carboy due to the skinny neck.
Jan
14
comment Can I use nylon stockings as a hop-bag in wort?
I use nylon stockings in around 20 batches or so without any problems. Make sure to buy nude ones, or ones that don't have any dye in them. When dry hopping with them, I usually boil them for about ten minutes or so before adding them to the fermentor.
Nov
29
comment What happens if I Double Brown Ale
@DennyConn, I should have been clearer in that the cidery flavor was believed/thought/rumored to be from a byproduct of fermenting sucrose. I agree that is has nothing to do with the type of sugar you use. I've always used table sugar and never experienced a cider like flavor.
Nov
28
comment What happens if I Double Brown Ale
I've always heard that the cidery flavor is a byproduct of fermenting table sugar (sucrose) as opposed to using belgian candy sugar (fructose and glucose). If you're concerned about this though, it can easily be avoided. Add the table sugar to your boil with 10-20 minutes remaining, as heat and acid will convert sucrose to fructose and glucose.
Nov
27
comment What happens if I Double Brown Ale
The grain bill and yeast used would be helpful in answering this question.
Oct
18
comment Should I be disappointed?
Upvoted, but I think part of this answer is a bit misleading. With such a low gravity, if you're using a fresh package of yeast, and good oxygenating you should have enough viable yeast cells to ferment out. Personally, I think telling someone who's new to home brewing to make a starter is over complicating things (unless, of course, they're making a high gravity beer). I think most beginners benefit from keeping the process simple and removing steps that may not have a significant impact on the final product. I'm sure other people have different opinions, and I'm curious to hear them.
May
9
comment Sour Off flavor
Are you fermenting in plastic or glass? Plastic, if scratched, can become a nightmare to sanitize. Buddy of mine had a similar issue, although it was apparent before bottling. It was definitely a lacto infection. Replacing his plastic primary solved the issue.
Apr
16
comment How to identify a brett contamination
I find with brett it typically gives the beer a slight sour aroma, but the sourness does not carry through to the taste of the beer. The taste tends to then be a bit barnyard or hay like. If you can, go buy a bottle of Orval. That should give you a bit of a guide as to what brett can do to a beer.
Mar
20
comment Sanitization practices when dry hopping in a muslin bag
+1 I've always boiled my bags and had no problems. I also typically use nude stockings for dry hopping. I just cut off what I need, boil and tie a knot. The stockings are thinner and are usually not woven as tight as a muslin bag. This makes them much easier to remove from my carboy once that ounce of hop pellets becomes a mushy mess.
Mar
15
comment Apricot ale alternative?
Another apricot option would be to buy apricot juice. I've never tried it, but I've talked to a number of home brewers who prefer using juice to whole fruit.
Mar
14
comment Dealing with hot and cold breaks
What does FWH do for you? I've heard people doing it to avoid boil overs. I tried it once and still had a boil over, so I stopped. I'm just curious if there is another benefit/effect.
Mar
13
comment Dealing with hot and cold breaks
Ok. That makes sense. Whenever I hear someone using a whirlpool I immediately think they must be using a conical fermenter where they can then just dump the trub.
Mar
13
comment Dealing with hot and cold breaks
maybe this should be a separate question, but how do you whirlpool in a plain ten gallon pot?
Feb
1
comment Nothing visible happening in fermenter after three and a half days - what should I do?
Has the scum clogged your airlock? This has happened to me once before which caused the lid of my fermentation bucket to bulge. Also, check if that bulging has pushed open the lid to your fermentation bucket.
Jan
24
comment Do I truly need a wort chiller?
Typically you don't need to do any extra work to sanitize an immersion chiller or a plate chiller. I throw my immersion chiller into my boil about 20 minutes before flame out which will sanitize it. For a plate chiller I think most people just run the wort through a couple times while it's still boiling. Sure you need to clean it off afterwards, but that's usually just a quick rinse.
Jan
24
comment Do I truly need a wort chiller?
+1 for recommending just going with a plate chiller and pump. I've been using an IC for the last year and wish I had just gone with the prior from the start.
Jan
18
comment OG higher w/ full vs. partial boil?
How much wort did you collect at the end of your full boil? Did you add any water to bring it up to 5 gallons?
Jan
13
comment How to strain wort before primary fermentation
This is what I use as well. It can get clogged, but just keep a sanitized plastic spoon on you and slowly scrape some of the used hops to the side.