3,562 reputation
520
bio website scottymiller.net
location Maryland
age 28
visits member for 2 years, 9 months
seen 25 mins ago

Home brewer for several years


1h
comment What type of Yeast can withstand high gravity beers?
At this point yeast nutrient isn't going to help you. It would have benefited from a tsp during the boil, but obviously it's well past that. At this point, I'd recommend searching this site for stuck fermentations and using some of the techniques found to fix this batch.
2h
comment What type of Yeast can withstand high gravity beers?
I'm hedging my bets on unfermentable extract mixed with lack of aeration. Read more about aeration in the question: When is aeration good and/or bad in homebrewing?.
3h
comment What type of Yeast can withstand high gravity beers?
Any idea how old the yeast is? Was this part of a kit, and if so, is there a date anywhere on it? Did you aerate the wort before you added the yeast (this is very important).
1d
revised Risks for health from non food grade stainless steel false bottom
Typos
1d
reviewed Approve suggested edit on [WIKI] Bottle Sanitizing Techniques - Pros & Cons
Apr
20
answered Why drip water through mash while sparging (fly/continuous) instead of batch sparging?
Apr
18
answered Pumpkin Ale: what to expect?
Apr
18
comment Pumpkin Ale: what to expect?
Can you describe "this unmistakable pumpkiny flavor"? Often times pumpkin beers are known to taste like pumpkin pie due to the spices added (nutmeg, clove, ginger, etc). Does your beer taste of spice of vegetal pumpkin?
Apr
16
comment Would coffee wine be at all similar in taste to Kahlua?
I would recommend the OP edit their question to remove reference to Kahlua since it is done through distillation (or blending coffee with liquor), and direct the question towards fermenting coffee, which is relevant to this site.
Apr
15
comment How to make multiple batches consistent?
Hey now, he was going for consistency. ;-)
Apr
14
answered How to make multiple batches consistent?
Apr
14
comment adding hops during second fermentation
Denny, are you serving with hops in the keg? Perhaps for me it's just the first pour or two, but I get a harsh vegetal bite until I remove the hops (as well as pour off a glass or two).
Apr
14
answered How should I brew with lemongrass?
Apr
13
comment adding hops during second fermentation
What style of beer is it? IPA? Pale Ale? Saison?
Apr
7
comment Violent fermentation | One day after brewing | Liter spillage from the top
Perfectly normal. The more sugar there is, the more violent the fermentation will be. You're fine, albeit a liter less in mead when it's all said and done.
Apr
5
answered Advice on my second batch
Apr
4
comment How much coffee (approx) would go into a 2 Gallon brew?
The loss of flavor would be minimal, probably unnoticeable. The biggest thing that will diminish the flavor is time in the bottle. After a couple of months, you may notice the coffee flavor reducing.
Apr
4
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
Just to clarify for those not up on the acronyms, ROT? BU? GU? AAMOF?
Mar
30
comment Saison fermentation. White residue and thin film. Infected?
Honestly, if you have the space and the spare equipment, why the Hell not? As far as oak, do some searching here to see the recommended oaking dosages so that you don't potentially wind up with oak with a side of beer.
Mar
30
revised Losing liquid during brewing
edited title