3,937 reputation
724
bio website scottymiller.net
location Maryland
age 28
visits member for 3 years, 1 month
seen 1 hour ago

Home brewer for several years


Jul
21
revised Specialty Grains, To boil or not to boil
added 584 characters in body
Jul
21
answered Specialty Grains, To boil or not to boil
Jul
21
comment Specialty Grains, To boil or not to boil
Seconding Denny, absolutely do not boil the grains in a partial mash.
Jul
17
comment Peach Wit- extract flavoring or not
Are you force carbonating or bottle conditioning?
Jul
17
comment Pumpkin Ale: what to expect?
Sorry to hear it. I've dumped a few kegs after letting them sit for months in the keezer as well. Live and learn!
Jul
13
comment How to bottle new brew properly
Certainly is another way of doing it. I've heard of inconsistent bottle carbonation even when using Denny's technique. Simple answer is, just make sure your beer is sufficiently stirred when you add the sugar.
Jul
11
answered How to bottle new brew properly
Jul
11
revised Fat in malted and unmalted barley
deleted 10 characters in body
Jul
8
answered Temperature control during 1st phase fermentation
Jul
2
awarded  Curious
Jun
20
awarded  Enlightened
Jun
20
awarded  Nice Answer
May
22
answered How many times can you re-use a hop bag?
May
21
comment Thermal expansion of wort
Are you accounting for the proteins and trub left in the bottom of your kettle when you go to rack out of your boil kettle for fermentation? If not that, are you using an immersion chiller? That would displace wort if you measured while it was in the kettle.
May
21
reviewed No Action Needed What do you get if you distill mead?
May
21
reviewed Reviewed What's causing the recent spike in the price of used Corny kegs?
May
20
comment Gluten Free Brewing with Sorghum Extract
I almost always sample my beers as time progresses. For me, I have a bucket filled with a star san solution. I dunk my thief in there to sanitize it. I draw a sample into a graduated cylinder to take a hydrometer reading. I'd recommend in the summer months to draw a sample, and put the stopper back on after drawing to ensure no critters fly in (I have fruit flies all over) and contaminate your beer. If you're bug free (as I am in the winter), you probably don't have to be as concerned.
May
20
comment Thermal expansion of wort
I don't know the formula, but I can gather that it is a very complex one given heat, quantity, density of sugars in the solution, even the height and diameter of your boil kettle, not to mention any modifications made to the inside (ridge along the bottom, submerged immersion chiller, etc). Heck, I'd imagine one would even have to take into consideration the barometric pressure of your given altitude.
May
20
answered Gluten Free Brewing with Sorghum Extract
May
5
comment Is this wort infected? (*Picture)
You're welcome. We are reaching warmer temperatures around this time of the year, which means there's greater potential for more airborne contaminants to mess with you. One thing to consider is your post-boil chilling time. It's needs to be quick, and it needs to be covered as best as possible. Fruit flies and other contaminants are going to love to fly near/into sweet wort and carry with them whatever bacteria that would harm your beer. The other thing you can control that can limit this is a short lag time in fermentation. Proper aeration, yeast nutrient, and yeast health is vital.