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| 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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Jun 7 |
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At what point can a beer be called organic? Yeah, as long as it's 95% organic it can be labeled as USDA certified(usda-fda.com/articles/organic.htm). |
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Jun 7 |
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At what point can a beer be called organic? Yeast is not organic if it was cultured with non-organic malt, just as a cow that has been fed non-organic grain cannot be labeled organic beef. But, like Brewchez stated, it doesn't really matter as long as the majority (95%) of ingredients are organic. |
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May 27 |
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How much does heat affect beer? The beer in question is a Hefeweizen, which probably makes matters worse since they are a "drink fresh" beer. |
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May 18 |
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Planning a trip, which breweries should I go to? The criteria for questions on the site is "for dedicated home brewers and serious enthusiasts". I would say that wanting to tour a good microbrewery and learn their process is an enthusiast-type question. If it is indeed off topic the FAQ should be updated to reflect that and give a better definition of what can and can't be asked...I think I hear a new meta topic being born. |
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May 18 |
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Planning a trip, which breweries should I go to? Great question, I'm going to OBX in 2 weeks and am wondering the same thing. |
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May 13 |
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Is an immersion chiller really necessary? Also, as your wort approaches your heat exchange's temperature (chiller, ice bath, etc.) it cools slower and slower because heat transfer is proportional to the temperature difference. |
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May 13 |
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Is an immersion chiller really necessary? How long does it take your ice bath to get it down to 65? That's the big question I have. My immersion chiller can get my wort to 80 in 5 to 10 minutes, it's getting it down that last 15 degrees to 65 that takes the bulk of the time. |
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May 3 |
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What's a good “running” beer? Yeah, they've been making this for almost 100 years in Bavaria for bikers in the Alps, they call it a Radler. They usually mix it with a lager though, and sometimes they'll use lemon-lime soda instead of lemonade. en.wikipedia.org/wiki/Radler |
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May 3 |
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DIY Racking cane / Auto-siphon @Jerry - You start the siphon by filling the tubing with water or sanitizer, then put one end in your beer and let the water/sanitizer out into a sink/waste pail, then let your beer into whatever you want. If you feel like living on the edge, you can rinse your mouth with vodka or mouthwash, then suck beer through the tube until siphoning begins. I've never used a pump. |
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May 3 |
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DIY Racking cane / Auto-siphon I agree, using copper or stainless pipe/tubing would be the best option. |
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Apr 29 |
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Is it possible to make a beer worthy of a competition with malt extract? Not the same question as yours, but some of the answers address the same issue: homebrew.stackexchange.com/questions/2211/… |
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Mar 31 |
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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 29 |
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Can a good beer be ready in one week? Take a look at homebrew.stackexchange.com/questions/1566/… |
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Mar 18 |
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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 |
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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 10 |
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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 |
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Liquid malt extract storage What did you end up doing here? |
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Mar 2 |
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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 |
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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 |
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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. |
