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bio website scottymiller.net
location Maryland
age 29
visits member for 3 years, 5 months
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Home brewer for several years


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
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
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
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
comment I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
Count your blessings. Many have gone to the ER for shattered carboys.
Sep
8
comment I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
There's been a lot of (supposedly impartial) studies done by the plastic carboy companies that claim that there is little to no difference between glass and plastics as far as final quality of beer. oxygen permeation was surprising since the most permeable part has little to do with the carboy itself, but the lid/bung seal and the plastic airlock.
Sep
4
comment Should I pitch a second round of yeast?
What was your anticipated FG? It may be that it is still silently fermenting. You'll probably want to wait a week and then take daily gravity readings. Once it goes for three days without changing gravity, it's safe to go to bottling.
Sep
4
comment Belgian golden strong
Please elaborate on why "it's good to get the beer off the sediment to reduce off flavors and have an ooportunity to taste the beer and take hydrometer readings". Can you cite/verify what off flavors you have received from leaving it on the yeast cake? Why wouldn't using a wine thief to extract beer for sample work? Recent semi-scientific experiments have shown no benefit what so ever to racking to a secondary
Sep
3
comment Should I pitch a second round of yeast?
You're correct. Sanitize the hydrometer (I use a spray bottle of Star San or dunk it for 30 seconds in a bucket filled with it). There aren't any negative consequences to re-pitching yeast at this point (other than potentially wasting money/yeast). The bulk of consequences associated with under-pitching develop within the first 3-5 days of fermentation. Pitching more yeast at this point without a gravity reading is likely a waste of yeast. I would not recommend it. At this point your best bet is to ride it out and take hydrometer readings to determine if it has completed.
Sep
2
comment Should I pitch a second round of yeast?
Along with Gerry's question about (expected) OG, how many liters was your starter and how much yeast did you pitch into it?
Aug
28
comment Salvaging this Sorachi Ace IPA
You're definitely going to taste the hops when it's that dry. If you dry hop it as per Denny's recommendation, go big. Real big.
Aug
28
comment Salvaging this Sorachi Ace IPA
What FG did it land at?