1,209 reputation
318
bio website
location Brooklyn, NY
age 34
visits member for 3 years, 3 months
seen Oct 3 at 21:57

PhD student and part-time developer. Member of the New York City Homebrewers Guild. My favorite styles are American ales.


Mar
31
comment Cleaning Inside of Racking Cane
Just be careful with the temperature of the water. Percarbonate dissolves best when the water is 140°F or higher, but the plastic they use in a lot of racking canes (esp. the auto-siphon) will begin to get cracks in it very quickly if you clean it with hot water. You can use a percarbonate cleaner if you let the water cool down, or do a long soak (several hours) in warm, but not hot water. In the warm water, the cleaner will eventually dissolve.
Mar
27
answered Extract Brewing - Adding Water to Carboy after Pouring Kettle into Carboy
Mar
26
comment Could someone provide info. about brewing salts?
amazon.com/Water-Comprehensive-Brewers-Brewing-Elements/dp/…
Mar
4
comment Is a yeast starter required for this recipe
It would be best if you included the target OG and the recipe link in the actual text/body of your question, for future reference and ease of readability. The question only makes sense with respect to the link you included. You also can't count on that link existing permanently.
Mar
4
comment How much CO2 should I expect to use up when force carbonating?
You also have to account for CO2 used for serving and keeping it carbed while serving since more CO2 goes in when beer comes out. IME this uses up a noticeable amount of CO2 also.
Mar
4
revised Small Space & Apartment Brewing: Fermentation
added 8 characters in body
Feb
24
revised Should I see bubbles in an opened bottle when carbonating by bottle conditioning?
changed title to reflect the actual question
Feb
24
revised Has anyone done root beer?
edited title
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
Awesome thank you.
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
No I don't, but that's why I didn't post an answer to myself. It's a hard question to answer with evidence and citations, and I don't have time to research it right now either unfortunately. But I have read this well-researched report - cornucopia.org/wp-content/uploads/2013/02/… - which makes it clear that carrageenan is a controversial ingredient that deserves a lot more attention and research than it has gotten considering that there is some evidence of ill effects even in small quantities and it's very widely used.
Feb
21
comment How to brew all-grain indoors
check this out homebrewtalk.com/f39/easy-stovetop-all-grain-brewing-pics-90132 - it's basically stove-top brew-in-a-bag (BIAB) though he doesn't call it that. I've done this though, makes great beer.
Feb
21
comment So I want to make a summer shandy, can I just put fruit in the second fermentation stage instead of juice?
@WayneInYak Agreed. That's also what it says on Wikipedia. But if you go to any pub in the UK, where the drink named "shandy" comes from, and you ask for a shandy, you're going to get lemon soda and lager. The point of it is usually so you can have something that tastes like beer and not get drunk. They're pretty commonly ordered at work lunches or similar situations.
Feb
21
revised Is there a heath issue using Irish Moss aka Carrageenan in beer making?
spelling
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
You should include some of the citations from the article in here.
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
Even if you were a scientist, you should at least link to some evidence for this, as the poster asks specifically for "specific independent research or information online".
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
I realize you have a high reputation are a well-known homebrewer, but how do you know this to be true? Unless you can show that it's been lab-tested, it's at least rational to think that if you add some carrageenan to your beer you might then consume that carrageenan later if you don't filter it out. I understand how it works and that in theory it settles out, but it seems possible that 100% does not settle out - i.e. some of it is consumed, and no one knows how safe it is, esp. for people with IBS or other GI issues.
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
This is a controversial issue, so I'd be wary of any advice you get on here or anywhere else, unless it cites studies, and even then I'd be wary. It's like asking if it's safe to use a plastic cooler as a mash tun. No one really knows if it's safe but tens of thousands of people do it. If you are worried about it, just leave it out. It's a purely aesthetic thing and there are other ways of clarifying beer.
Feb
21
comment So I want to make a summer shandy, can I just put fruit in the second fermentation stage instead of juice?
A shandy is really lemon soda mixed with beer (like 7up or Sprite). They call lemon soda lemonade in the UK, where the drink drink comes from. In the US lemonade is something different, in particular it's not carbonated. If you add it during fermentation you're not making shandy, you're making something else.
Feb
15
comment What are the most and least competitive categories in BJCP sanctioned competitions?
I changed the question. It's not really subjective anymore, numbers/statistics should answer it. You could add facts or expert opinions about why this is the case, but that is not necessary to answer the question.
Feb
15
revised What are the most and least competitive categories in BJCP sanctioned competitions?
Made it less subjective - it's pretty much a numbers (statistical) question now.