596 reputation
26
bio website
location England
age 52
visits member for 3 years, 6 months
seen Jun 29 at 16:13

4 years commercial C#.Net Asp.Net experience following mid-life career change. Best career decision I ever made until maybe...

Now thinking of another career step. A brewery in France! Always a dream but reality may be nearer.


Jun
6
comment How long to dry hop, then when to bottle and taste?
+1 For a question with three answers surely deserves an up vote.
Jun
6
revised Too much sweetness and banana like aroma/taste
Added link to temperature controller unit.
Jun
6
answered Too much sweetness and banana like aroma/taste
Jun
5
comment Determining beer quantity when FG and weight are known
You had, indeed. You know, I think your point about the dissolved CO2 being part of the weight is worth emphasising. Any and all substances within the beer affect both density and volume, ergo the total weight. One should remember, though, that to mathematically add the densities together is wrong. If one were to have a volume of two substances mixed together, one with a density of say 5.0 and another of say 6.5, the resultant substance has a density somewhere between the two values, not a density of 11.5.
Jun
5
comment Determining beer quantity when FG and weight are known
+1 So much better than my answer!
Jun
5
answered Determining beer quantity when FG and weight are known
Jun
5
comment Is this a bottle bomb waiting to happen?
Good answer +1. I'd agree that this has 'stuck' but I'd put money on the alcohol tolerance of the yeast as the cause of it. According to the spec for S-33 it would seem to be nearing its limits (alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v). Perhaps pitching a starter of yeast with a higher tolerance would kick it in to action. I'd act fairly swiftly; the longer it is left, the higher the chance of it spoiling.
Mar
1
awarded  Yearling
Mar
1
awarded  Yearling
Sep
13
comment Doing my first all grain batch this weekend. What are the key issues for me to follow/watch/do?
I just realised how old this post is! Note to self: Check the question date before answering. Perhaps, I should have asked, 'how'd it go?' ROFLMAO :D
Sep
13
answered Doing my first all grain batch this weekend. What are the key issues for me to follow/watch/do?
Jul
30
comment Filtering out the dead yeast cells and other trub during transfer from primary to secondary fermentation
+1 - The key word here is oxygenating. Avoid it like the plague!
Jul
26
comment When using whole hops, do you need a larger amount than you would hop pellets to achieve the same bitterness?
I have done some further reading on this and, although a longer boil might start to close the gap, pelletised hops can have an addition of 1 - 3% magnesium oxide and/or bentonite. This increases utilisation %age because the former improves solubility and the latter the surface area for isomerisation to take place. Maybe I was a bit quick to suggest that it might be possible to simply boil for longer to achieve the same. Therefore plus one for making me think again :D
Jul
26
comment When using whole hops, do you need a larger amount than you would hop pellets to achieve the same bitterness?
@Brewchez (Double comment response here - maybe I should make it another answer) The Hop utilisation % is = (conc. of Iso-alpha acids in beer / conc. of alpha acids added to wort) x 100. It is relevant to any addition, therefore, but conditions (the vigour/length of the boil, the SG of the wort, the equipment) will all affect the final concentration of iso-alpha acids, ergo the utilisation %age. As bitterness is converted in the early stages, late additions for aroma can still have quite a marked effect on bitterness.
Jul
12
comment Will a “pink bubblegum medicine” flavor dissipate?
+1 Excellent Q.
Jul
12
comment Will a “pink bubblegum medicine” flavor dissipate?
+1 - Bubblegum flavour is likely to be caused by the ester Isoamyl Acetate. Its origin is definitely the yeast and is present in all beers, but commonly below the taste threshold. I suspect this is caused by one or the combination of both yeast strains. I'm not sure it will dissipate.
Jul
11
comment Performing a hop boil seperate from the wort boil.
@Graham "But perhaps that's part of the fun of brewing". Hear, hear; let us never forget this. :-D
Jul
5
answered Is it possible to boil wort too quickly?
Jul
5
comment Is there an optimal bottle size?
@Mlusby - That would be how 'did' I acquire, for I have not seen any for a while. I used to buy (back in the '80s) a Barley Wine called Gold Label, in 190ml bottles - well it was 10.9% ABV. I just got drunk and kept the bottles. It is only sold in cans now, I think. I would love to get hold of some more as a few got broken - well it was 10.9%! :-D
Jul
2
comment What exactly is yeast-bite?
Thank you for re-visiting, appreciated. No doubt you are correct, this is going to be a subjective thing. Vivre la difference! For me yeasty is, well, yeasty, yeast-bite is nasty.