3,562 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


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
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
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
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
comment Losing liquid during brewing
Regarding the literal second fermentation, I've had just as great results doing so in the original fermentation vessel and have yet to find someone that could provide a verifiable reason for racking to a secondary vessel for a second fermentation.
Mar
29
comment Saison fermentation. White residue and thin film. Infected?
Luckily for you, saisons are a style that when (properly) soured, can turn out fantastic. If you don't mind tying up your bucket, store it away for a couple of months and see where the flavor goes. If it gets worse, dump it, if it gets better, age it until you like it.
Mar
28
comment I added sugar and bottled the beer…aged and no carbonation
How much priming sugar did you add/mix when bottling?
Mar
26
comment Could someone provide info. about brewing salts?
It's also not uncommon for larger cities to split their water source from across more than one treatment plant, which can significantly differ. Case in point, Baltimore draws from two water treatment plants, and I have no idea which of the two it is using at any given point. They aren't entirely different, but enough to change my salt additions by several grams.
Mar
26
comment Could someone provide info. about brewing salts?
Can I chime in on this on behalf of the OP and ask what salts would be ideal when using RO water to brew an Irish Red vs. an IPA?
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
22
comment Economics behind homebrewing?
Wow. I'm sympathetic towards your misfortune...
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
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
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.