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Software Engineer. All-grain brewer for over 7 years. Certified BJCP Judge. Member San Luis Obispo Brewers (SLOBs) Local food enthusiast


Nov
15
revised Will scaling a recipe from 5 gallons to 1 gallon introduce significant differences?
grammar corrections
Nov
14
revised Will scaling a recipe from 5 gallons to 1 gallon introduce significant differences?
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Nov
14
revised Will scaling a recipe from 5 gallons to 1 gallon introduce significant differences?
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Nov
14
answered Will scaling a recipe from 5 gallons to 1 gallon introduce significant differences?
Nov
14
revised Why do red wines tend to be stored in green bottles and white wines not?
tagging
Nov
14
revised My beer tastes like green apples.
edited tags
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.
Nov
14
answered What should be done differently for high-gravity beers?
Nov
14
awarded  Commentator
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.
Nov
13
revised Anyone have experience doing a decoction with a pressure cooker?
edited tags
Nov
13
answered Anyone have experience doing a decoction with a pressure cooker?
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.
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.
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.
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.
Nov
13
answered How are 10-gallon batches commonly fermented?
Nov
13
answered IPA recipe left very sweet, little bitterness or aroma
Nov
11
revised What effects will the type of water have on beer?
spelling
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.