meta user
network profile
| bio | website | |
|---|---|---|
| location | England | |
| age | 51 | |
| visits | member for | 2 years, 2 months |
| seen | Jan 17 '12 at 11:39 | |
| stats | profile views | 8 |
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.
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Mar 1 |
awarded | Yearling |
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Mar 1 |
awarded | Yearling |
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Sep 13 |
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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 |
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Sep 13 |
answered | Doing my first all grain batch this weekend. What are the key issues for me to follow/watch/do? |
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Jul 30 |
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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! |
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Jul 26 |
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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 |
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Jul 26 |
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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. |
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Jul 12 |
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Will a “pink bubblegum medicine” flavor dissipate? +1 Excellent Q. |
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Jul 12 |
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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. |
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Jul 11 |
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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 |
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Jul 5 |
answered | Is it possible to boil wort too quickly? |
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Jul 5 |
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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 |
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Jul 2 |
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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. |
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Jul 1 |
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How to brew all-grain indoors Even though I don't feel this is 'the' answer. It deserves a +1. Those elements do look mean! |
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Jul 1 |
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What exactly is yeast-bite? @Denny Conn - Thank you for making yourself known. I am surprised you didn't accompany your down vote with a comment. I have edited my answer. |
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Jul 1 |
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What exactly is yeast-bite? Response to down vote |
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Jul 1 |
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What exactly is yeast-bite? If you down voted then at least give a reason, please. |
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Jul 1 |
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How to brew all-grain indoors I would recommend it, yes, but I have nothing to compare it with as this is the first electric boiler I have bought. I don't think it is suitable as a mash tun as the thermostat is quite course - I use a ~30l cool box for a MT. Although the thermostat is course, the only boil I want is a rolling one, so I just leave it on MAX. The only caution is adding sugars or extracts. I recently made an extract Barley Wine, adding thick extract will cause it to cut-out (by design) as the liquid fills the recess causing an overheat. Sugars and extracts need 'thinning' in hot water first. |
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Jul 1 |
answered | How to brew all-grain indoors |
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Jul 1 |
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How to brew all-grain indoors Induction hobs are cool! Closest electric gets to gas. We can even stir fry a wok on our booster setting. |
