3,537 reputation
520
bio website scottymiller.net
location Maryland
age 28
visits member for 2 years, 9 months
seen 1 hour ago

Home brewer for several years


Mar
25
accepted How to calculate ratio of crystal malts to get 75L
Mar
25
accepted Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
Mar
25
accepted Does skunking only occur after fermentation starts or finishes?
Mar
25
answered How to Properly Increase the Temperature of a Batch after Primary Fermentation
Mar
25
comment How to Properly Increase the Temperature of a Batch after Primary Fermentation
Raising the temperature during primary fermentation should be calculated by attenuation. What did Wyeast list as the attenuation of the yeast?
Mar
23
revised Economics behind homebrewing?
Added European to American cost/volume conversions.
Mar
22
comment Economics behind homebrewing?
Wow. I'm sympathetic towards your misfortune...
Mar
20
reviewed Approve suggested edit on How does oil inhibit head formation? Do citrus oils inhibit head formation?
Mar
20
comment Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
Which actually brings up another question about enzymes that I figure would better serve as a second question instead of digressing too far from the current question.
Mar
20
asked Safely adding enzymes (e.g. Beano) to lower final gravity
Mar
20
revised Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
edited title
Mar
20
revised Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
added 21 characters in body
Mar
20
comment Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
I do have a chest freezer re-purposed with a temp controller. Gravity is going to be a bit of a mess. I'll likely just wade through the krausen to get a sample for my refractometer and account for the correction. I'm likely going to split a 6 gallon batch across two carboys to minimize blow-off.
Mar
20
comment Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
Another idea I had was to drop in a cracked Beano in the mash, but I've heard of people having bombs at bottling time since the enzymes will continue to convert well after primary fermentation finishes. Any experience/advice in that regard? Is that going to over-attenuate?
Mar
20
revised Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
added 476 characters in body
Mar
20
revised Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
typos and clarifications.
Mar
20
asked Will blending a highly attenuating yeast with a highly alcohol tolerant yeast cleanly lower the final gravity in a very high gravity ale?
Mar
18
comment How much coffee (approx) would go into a 2 Gallon brew?
Definitely after fermentation completes and you let it age. I'd say time it so that the coffee comes out the day you go to bottle. Reason being CO2 generated by the yeast during an active fermentation will carry that beautiful coffee aroma you'd want to retain right out of the beer. Wait until fermentation is done and then a day or two before adding your coffee, it won't need to be in for more than a day or two.
Mar
18
answered How much coffee (approx) would go into a 2 Gallon brew?
Mar
16
comment When brewing water Kefir my wire bail stopper blew off
The contents of what you are brewing are less significant when compared to the actual issue at hand, which is your bottle. As stated earlier, if you can post a couple of pictures of the bottle, we may be able to help you better.