703 reputation
310
bio website none
location Columbus, OH
age 33
visits member for 3 years
seen Apr 14 at 18:37

I'm the system administrator for a small electrical engineering firm. I've been homebrewing off and on since 2008.


Apr
12
awarded  Yearling
Dec
17
awarded  Scholar
Dec
17
accepted Splitting whole hops in half
Oct
11
comment How do I ferment homemade brewed tea - a black tea
The next step is to decide what kind of sugar you'll ferment.
Sep
20
comment Is dry hopping a carbonated beer effective?
If you want to see what a Randall would give you, try a Randall Jr!
Sep
5
answered Where to add the sugar before bottling?
Jul
25
comment Home brewing with different sugars
Just adding that in my experience, maple syrup tends to ferment much slower than most other sugars. Be extra careful if you bottle condition your beer with it!
Jul
5
comment Chemicals of PBW and StarSan - DIY solutions?
Oh, you'll be back. They always come back....
Apr
12
awarded  Yearling
Nov
27
comment Is Pelforth brune an ale or a lager?
It's an English style Brown Ale.
Jun
2
answered I moved a Kolsch to secondary after 4 days. Should I repitch yeast?
Apr
18
comment Can I make urwagwa?
A fairly popular substitute for sorghum is molasses. The main disadvantage is that the flavor isn't quite as good. Also I'd also be careful fermenting anything for only 24 hours. Bottle bombs away!
Apr
12
awarded  Yearling
Mar
30
comment How to maximize the maple syrup flavor and minimize the cost?
My experience with maple syrup: I made a maple porter and added grade B maple syrup right at the end of the boil (basically just enough to dissolve it). The maple syrup took nearly a year in the bottle to really shine.
Feb
9
comment Fruit Beer—Hard Time Finding the Correct Fruit
Freezing doesn't kill the microorganisms. However, adding the fruit after the majority of primary fermentation insures that the yeast will "out-compete" any infection. This isn't 100%, since some bacteria will still survive and cause off flavors. One approach is to bring the fruit to 150 degrees and hold it there for at least 10 minutes. Boiling makes the fruit pectin cause haze in your beer and often destroys the flavor and aroma.
Dec
22
comment How to use Tart Cherries
I sourced my cherries to a local farm that sells them pre-pitted in 10lb buckets (I believe they come from Michigan as well). I add them just after the boil to make sure they get above 150. After a couple weeks in primary, I scoop out the floaters and rack the beer off of the rest to a secondary.
Dec
1
awarded  Revival
Nov
3
comment Starter Chill, Decant, Pitch - Why no problem with Temp Shock?
I think you're right. I believe the unwritten step is to allow the starter to reach room temperature before pitching. At least, that is what I have done in the past and have yet to see arguments against it.
Oct
28
revised What Can I use to replace 0.2 pounds of Extract in a Recipe?
Numbers.
Oct
28
answered What Can I use to replace 0.2 pounds of Extract in a Recipe?