4,226 reputation
827
bio website scottymiller.net
location Maryland
age 29
visits member for 3 years, 4 months
seen Dec 15 at 14:29

Home brewer for several years


Nov
30
answered Packing Beer on a Plane
Nov
21
answered First Batch Bottle Exploded
Nov
21
awarded  Popular Question
Nov
2
comment Bottling high gravity FG barley wine
At 1.112, you really do need pure oxygen prior to pitching your yeast, or several doses of oxygen in the first 48-72 hours of fermentation. This is why it finished so high.
Oct
31
comment Bottling high gravity FG barley wine
Luckily, I think the high FG might work to mask some of the fusel alcohols.
Oct
31
comment Bottling high gravity FG barley wine
How did you aerate the wort pre-pitching?
Oct
16
comment Any People with Celiacs Tried Clarity Ferm?
Gotchya, but it's my understanding that in the case of clarify ferm, the end is the same regardless of how it's worded, in that the PPM of gluten is low enough to be safely consumed by someone with Celiacs Disease. Good to hear this seems to be the case without a noticeable loss in flavor.
Oct
16
comment Any People with Celiacs Tried Clarity Ferm?
My understanding is that for something to be labeled "gluten-free" according to the FDA, it has to contain less than 20PPM gluten, which Clarity Ferm claims to successfully do when used in proper portions.
Oct
7
awarded  Notable Question
Oct
2
comment Can I drink this ? Hard cider rack leftovers
I concur with Tobias. Fry up some shallots, garlic, and the whites of leeks. Season with salt and pepper. Pour in your lees to braise the leeks, a couple sprigs of thyme, and a tbsp or two of butter. Reduce the liquid down (15-20 minutes), turning the leeks, then crush up some hazelnuts. Once reduced, pull out the leeks, sprinkle the hazelnuts over with some freshly chopped coriander and you have yourself the best leeks side dish you'll ever taste! Wait... This isn't the cooking stack exchange? Sorry, got ahead of myself... Also, the lees will serve well to deglaze your pans.
Sep
30
awarded  Explainer
Sep
18
comment Evaporation rate
Related: Does batch size affect evaporation rate?
Sep
17
comment Modifying Mountmellick's Irish Stout
This question appears to be off-topic because it cannot be answered by a specific verifiable answer without subjectivity and matters of personal preference.
Sep
17
answered Different fermentation procedures for fruit wine
Sep
17
answered Aging lambic beer
Sep
17
comment Aging lambic beer
Beginner brewer and Lambic is one heckuva ambitious goal! Can you elaborate on your recipes for your two batches, specifically your yeast selection, aging process/schedule and any significant details?
Sep
15
comment lots of gas coming from secondary
Is it still safe to bottle though while degassing?
Sep
12
comment I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
It's not getting nearly the (negative) hype that the glass one is getting, mostly because it isn't sending folks to the E.R., but the amazon reviews for it are scarce and not too positive either. Two things mentioned are inconsistent thickness in the plastic, and the inability to get a good seal with the lid. I also recall hearing one person saying he had to purchase extra seals for it in order to get it to seal properly.
Sep
8
comment I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
After seeing their correspondence with homebrewers, I see no sign of them slowing down. They're continuing to market the heck out of this. It's very unfortunate that it will likely take a lawsuit to cover someone's medical bills or to recoup damages in order for them to take this seriously.
Sep
8
revised I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
Added the product name to the title to clarify and bring awareness to the product.