meta user
network profile
| bio | website | stackoverflow.com/users/… |
|---|---|---|
| location | Boston, MA | |
| age | 28 | |
| visits | member for | 3 years, 2 months |
| seen | May 1 at 19:56 | |
| stats | profile views | 89 |
I started brewing beer in my college dorm room (Room 3) when I was 20. Had a 2 year absence from brewing (graduated, new wife/jobs/house), but now I'm back!
Other hobbies: writing code and smoking various meats.
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Apr 25 |
answered | What is the impact of a second d-rest after 3 weeks of lagering? |
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Apr 18 |
reviewed | Approve suggested edit on mash tag wiki excerpt |
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Apr 18 |
reviewed | Approve suggested edit on abv tag wiki excerpt |
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Apr 11 |
answered | Options for heating a stainless conical fermenter |
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Apr 7 |
answered | What does sour mash do for a sour beer? |
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Apr 5 |
asked | Does the length of a diacetyl rest matter? |
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Mar 31 |
comment |
What effect will doubling the yeast concentration have? @drj - There's a balance you have to strike in cell count, you don't want too much, nor do you want to little. Regarding the smack-pack, I've seen Wyeast microbiologist Greg Doss mention in a video that the yeast doesn't actually increase in cell count, its metabolism just gets a kick-start so it's not dormant when you pitch it. Link: youtube.com/… |
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Mar 30 |
awarded | Nice Question |
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Mar 29 |
answered | Can a good beer be ready in one week? |
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Mar 29 |
comment |
Can a good beer be ready in one week? Take a look at homebrew.stackexchange.com/questions/1566/… |
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Mar 18 |
comment |
Help with Hop Analysis @Denny-I'm guessing it's because TinCoyote lives in the "Upper midwest". I imagine the harsh climate has some affect on hop production. Here in central Virginia, I know a guy who's 3 plants produces more than he could ever use. I'm sure it also depends on the variety, not all varieties grow well outside of the hop growing regions of Oregon, Washington, and Idaho. |
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Mar 15 |
comment |
What are the most citrusy hops? I agree that Citra is the way to go, but don't be surprised if you taste Sierra Nevada Torpedo and are disappointed. I thought it was overwhelmingly piney and floral and you could barely detect any citrus in it. |
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Mar 13 |
awarded | Yearling |
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Mar 10 |
comment |
Liquid malt extract storage Gotcha, I was just considering buying ingredients for two brews to save on some shipping costs. |
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Mar 10 |
revised |
Is it better to make yeast slants from a bottle after single stage fermentation or from the primary? edited title; edited title; edited title |
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Mar 10 |
comment |
Liquid malt extract storage What did you end up doing here? |
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Mar 7 |
awarded | Citizen Patrol |
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Mar 2 |
comment |
Can I add more yeast during primary fermentation? Just out of curiosity, what kind of fermenter are you using? In your previous questions you've mentioned a screw-on cap, so I would guess that the reason you didn't see any activity is because of a leak or the fermentation just finished really fast. |
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Mar 2 |
comment |
Can I add more yeast during primary fermentation? ... and reduce the likelihood that other organisms (like bacteria) take hold. |
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Mar 2 |
comment |
Can I add more yeast during primary fermentation? I agree. Isn't yeast actually most active around 85F or so? I don't think yeast dies until it hits 120F-140F, so unless you're fermenting in a sauna I wouldn't worry about it being dead. The reason for fermenting at lower temps isn't to keep the yeast from dying, it's to prevent off-flavors from occurring in your beer. |
