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location San Francisco, CA
age 34
visits member for 3 years, 8 months
seen Feb 27 at 2:12

Member of the New York City Homebrewers Guild. Recenlty relocated to San Francisco, have not joined any clubs here yet. My favorite styles are American ales and session beers.


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.
Feb
14
asked What are the most and least competitive categories in BJCP sanctioned competitions?
Feb
12
answered Is it safe to boil my wort outside while it is snowing?
Feb
12
comment Is Wyeast American Ale II a highly flocculant yeast strain?
Cold crashing does not really have to do with how long it should sit. You cold crash when it's done fermenting or it's reached your desired FG. If not cold crashing, you bottle or keg when it's done. Same time. Depends on the beer, but for IPAs 5-7% ABV, two weeks fermenting and two weeks conditioning is generally enough in my experience. Three-four weeks conditioning is often better (so five-six weeks total). The only way you know for sure if fermentation is complete is with gravity readings (e.g. two hydrometer readings 24+ hrs apart and it stays the same). Or if you hit your target FG.
Feb
12
revised Is Wyeast American Ale II a highly flocculant yeast strain?
added 17 characters in body
Feb
12
answered Is Wyeast American Ale II a highly flocculant yeast strain?
Feb
12
comment How do I cut my extract brewing cost?
You can also explore lower ABV styles, which will have less malt in them - milds, bitters, dry irish stout can all be under 4% and still carry a lot of flavor.
Feb
11
comment Stuck fermentation - Should I be concerned?
Beers sometimes don't attenuate all the way for a variety of reasons. It's a common problem. But 51% is very low. I would wait a few more days though, 14 days minimum on an ale like this. You may be able to get it to go a little further warming it up, swirling it around or adding more yeast. Try to control temp. The cause may mean that you can't go any further (bad pH for yeast, a lot of unfermentables in there, etc). homebrew.stackexchange.com/search?q=stuck+fermentation homebrew.stackexchange.com/questions/tagged/attenuation howtobrew.com/section4/chapter21-1.html
Feb
11
revised Stuck fermentation - Should I be concerned?
added 172 characters in body
Feb
11
revised Can I reuse brewing yeast as a nutritional yeast?
formatting
Feb
11
comment Where to buy ingredients and tools for brewing in UK?
You may want to specify the city you're moving to. There are local brick & mortar shops in many cities in the UK.
Feb
10
comment Thoughts on increasing flavor of blueberry wine
midwestsupplies.com/blueberry-extract-4-oz.html
Feb
9
revised Making rice wine
added 9 characters in body
Feb
9
answered Making rice wine
Feb
9
comment Can I reuse brewing yeast as a nutritional yeast?
No prob. Don't forget to mark an answer as accepted when you're ready :) Also, even if you buy the commercial stuff, you need to eat a lot nooch to get "enough" B12, though it certainly helps. I like Deva brand vegan B12 supplements - they dissolve under the tongue and taste like lemon. amazon.com/Deva-Vegan-Vitamins-Sublingual-Tablets/dp/B001GAOHTS
Feb
9
awarded  Excavator
Feb
9
revised How do I avoid airlock foam overflow? Does it affect the fermentation process?
edited question title to improve clarity - just changed it so that it matches the actual question(s) asked - it didn't before
Feb
8
suggested approved edit on How do I avoid airlock foam overflow? Does it affect the fermentation process?