2,449 reputation
1921
bio website stackoverflow.com/users/…
location Boston, MA
age 29
visits member for 4 years, 6 months
seen Jul 3 at 19:54

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.


Jan
18
comment Will there still be yeast leftover for second fermentation after filtration?
Yes, you can either do a secondary fermentation in a carboy, or just leave it in your primary for a few more weeks. After it's bottled and carbonated you can cold-crash it, which will get your beer nice and clear (this can take at least a few weeks after bottling).
Jan
18
revised Will there still be yeast leftover for second fermentation after filtration?
edited body; edited title
Jan
12
comment How to transport homebrew
There are also many commercial beers that aren't pasteurized and filtered (Allagash) and are transported just as brewchez suggests. If you're worried about clouding the beer, just give it a day or two to settle out.
Jan
12
comment How to brew less than 5 gallons at a time?
You could also use a handful of 1 gallon glass cider jugs. I know a few people who do this for experimental brews. No reason you couldn't do 3 one gallons, then blend them on bottling day.
Jan
12
comment Boiling bottle caps
Agreed. I also think you don't need to be as paranoid about a cap infection, because even if it happened it will only affect a FEW beers, not ruin your entire batch. You don't boil your racking cane and siphoning tube do you? How about your bottling bucket?
Jan
4
awarded  Nice Answer
Jan
4
accepted Beer not carbonating
Jan
4
comment Beer not carbonating
After a week at 70F the carbonation was still inadequate, so I inverted the bottles to reincorporate the sediment, and within another week I was good to go. Thanks!
Dec
21
comment Beer not carbonating
Yeah, I wasn't expecting the gravity to be quite so high, BeerCalculus said it should turn out at around 1.07. I assumed it would be pretty accurate on extract recipes? I also got a little activity out of the yeast on the last day before bottling (the temp was bumped up a few degrees), so I assumed it was still viable...guess that was a dumb assumption!
Dec
20
revised Beer not carbonating
edited body
Dec
16
comment Beer not carbonating
The reading was 1.1, but the temperature wasn't down to 65 and I added a few pints of water to the fermenter afterwards.
Dec
16
asked Beer not carbonating
Dec
15
revised Reusable Beer Label
added 135 characters in body
Dec
15
revised Reusable Beer Label
added 230 characters in body
Dec
15
answered Reusable Beer Label
Dec
11
awarded  Quorum
Dec
8
comment Dissolving Malt Extract for priming
@baka- All public water systems in the US do provide sanitized drinking water, it's highly regulated by the EPA (water.epa.gov/drink/contaminants/index.cfm). There could be bacteria growing on your faucet, but that can be taken care of with a bowl of sanitizing solution. I do however still recommend boiling or carbon filtering tap water to get rid of chlorine, but it is, in almost all cases, sanitary. Well water, on the other hand, is an entirely different story.
Dec
8
comment Dissolving Malt Extract for priming
@theraccoonbrew- I agree that water should usually be boiled as well, I just wanted to emphasize that the sugar should be boiled with it, rather than added in after the boil.
Dec
7
comment What would make a good mulled ale?
I was thinking along the lines of mulling it and immediately serving it (still warm), rather than trying to bottle it.
Dec
7
comment Dissolving Malt Extract for priming
Most tap water is sanitized, especially city water. A lot of us even top up our fermentor with tap water, but my point is that the main reason for boiling in the priming stage is to sanitize the sugar you're adding in. Priming sugar isn't always nice and vacuum packed. It sits around in warehouses and on trucks with who knows what coming into contact with it. I'm simply recommending that you add the sugar in before you boil the water, not after