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network profile
| bio | website | stackoverflow.com/users/… |
|---|---|---|
| location | Boston, MA | |
| age | 28 | |
| visits | member for | 3 years, 3 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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Jan 4 |
awarded | Nice Answer |
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Jan 4 |
accepted | Beer not carbonating |
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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! |
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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! |
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Dec 20 |
revised |
Beer not carbonating edited body |
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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. |
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Dec 16 |
asked | Beer not carbonating |
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Dec 15 |
revised |
Reusable Beer Label added 135 characters in body |
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Dec 15 |
revised |
Reusable Beer Label added 230 characters in body |
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Dec 15 |
answered | Reusable Beer Label |
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Dec 11 |
awarded | Quorum |
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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. |
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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. |
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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. |
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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 |
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Dec 6 |
comment |
Dissolving Malt Extract for priming Isn't the point of boiling to sanitize the sugars you're introducing? Hopefully the water you're using is already pretty clean. |
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Dec 1 |
revised |
Best way to make sparkling cider that approximates store bought ones? added 25 characters in body |
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Dec 1 |
comment |
Why measure gravities? @#3-I've had a beer in the carboy for 45 days (Belgian Tripel), the last 14 of which there was no activity. A few days before bottling I bumped the temp up from 72 to 78 and suddenly got another 24+ hours of vigorous activity. Point being, if I hadn't bumped up the temp and just bottled without taking gravity readings, I would've been way over-carbed. |
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Dec 1 |
comment |
What's the next item, burner, big brew kettle, or AGS? Also, a lot of lp turkey fryers come bundled with very large (32 qt or 8 gal) stainless kettles. I've seen some pretty good deals on them($140):amazon.com/Bayou-Classic-9195-32-Quart-Stainless-Steel/dp/… |
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Dec 1 |
revised |
What class of beer is Newcastle, and what do I need to brew my own? added 51 characters in body |
