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| visits | member for | 2 years, 6 months |
| seen | Mar 29 '11 at 1:38 | |
| stats | profile views | 7 |
Software Engineer. All-grain brewer for over 7 years. Certified BJCP Judge. Member San Luis Obispo Brewers (SLOBs) Local food enthusiast
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Nov 14 |
revised |
Will scaling a recipe from 5 gallons to 1 gallon introduce significant differences? added 241 characters in body; added 210 characters in body |
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Nov 14 |
answered | Will scaling a recipe from 5 gallons to 1 gallon introduce significant differences? |
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Nov 14 |
revised |
Why do red wines tend to be stored in green bottles and white wines not? tagging |
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Nov 14 |
revised |
My beer tastes like green apples. edited tags |
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Nov 14 |
comment |
Boiling with lid on or off? @Greg - yes, you're right, I misspoke. A hydrometer (generally what most of us use) measures relative density vs. water. So if DMS affected the density in a large way, it'd show up in the reading. I highly doubt it has any significant effect though. |
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Nov 14 |
answered | What should be done differently for high-gravity beers? |
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Nov 14 |
awarded | Commentator |
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Nov 14 |
comment |
What are some methods to increase extraction efficiency and consistency? there are many variables that can affect this. can you edit your post and describe your setup? stainless mash tun vs. cooler? How are you monitoring mash temperature? 60-65% efficiency on a batch sparge is pretty normal. Fly sparging usually ups it to between 70-80%. The biggest thing is achieving consistency so your brews are more predictable. |
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Nov 13 |
revised |
Anyone have experience doing a decoction with a pressure cooker? edited tags |
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Nov 13 |
answered | Anyone have experience doing a decoction with a pressure cooker? |
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Nov 13 |
comment |
How do you cool wort? You forgot plate chillers, such as the Blichmann Therminator or Shirron chillers, which are usually the most efficient. They are also the most expensive option, and demand similar levels of care and sanitizing fastidiousness as a counterflow chiller. |
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Nov 13 |
comment |
Why is our Original Gravity low? Another note, the wort will take up less volume as it cools, so if you measure it as 5 when it's boiling, it'll likely condense to 4.X after it cools. This might be the case if your OG was higher than the recipe, for example. |
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Nov 13 |
comment |
Why is our Original Gravity low? Yes this. Or you could not be boiling long enough or vigorous enough. a lower OG indicates you have too much water for the given fermentable sugar content of the recipe. |
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Nov 13 |
comment |
Boiling with lid on or off? Yes, definitely keep the lid off; primarily for DMS elimination as sgwill said. @Greg, DMS won't affect the gravity; it's just a compound. Gravity is a measure of the dissolved sugar. |
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Nov 13 |
answered | How are 10-gallon batches commonly fermented? |
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Nov 13 |
answered | IPA recipe left very sweet, little bitterness or aroma |
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Nov 11 |
revised |
What effects will the type of water have on beer? spelling |
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Nov 11 |
comment |
What can I do with my spent grain after mashing? That's why I only use it for no more than, say, 1/3 of the dough. I haven't tried this yet, but I bet if you dried and milled the grain it'd be less husky and gum cutting. |
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Nov 11 |
answered | What can I do with my spent grain after mashing? |
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Nov 11 |
revised |
Do I need to add 6-Row to my extract + grains dunkelweizen for proper conversion? added 245 characters in body; edited body |
