Tobias Patton

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	2,941 reputation	bio	website		visits	member for	1 year, 9 months
129 badges		location	Victoria, Canada		seen	2 hours ago

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May 2	revised	Does dry hopping affect attenuation? fix typo
Apr 30	answered	Does dry hopping affect attenuation?
Apr 30	comment	How long can you store StarSan in its concentrated form? pH should be 3 or lower. See here
Apr 26	comment	Any need to stop yeast before kegging? I like to wait until the beer has mostly clarified before putting it in the keg. This helps reduce the amount of trub in the first pull from the keg.
Apr 23	comment	Additions to hard apple cider Interesting paper. Garlic oil seems to have the strongest inhibitory effect on yeast growth. I guess that Roasted Garlic Lager I was planning is a bad idea.
Apr 22	comment	What are the benefits of using brewing sugar over types of sugar? The corn sugar or dextrose used in brewing is dextrose monohydrate -- for each molecule of dextrose, there is one molocule of water. Because of the water, dextrose contributes only 95% of the fermentable sugars that an equal weight of sucrose would provide.
Apr 18	comment	Hard lemonade secondary fermentation I've made (still) lemonade sweetened with stevia. There's a distinct flavor from the sweetener, but it goes nicely with lemon.
Apr 18	comment	Can I make urwagwa? From the Wikipedia article it seems that sorghum is added as flavoring agent, not as a fermentable. I think this because the sorghum is roasted and ground before the addition, but nothing is done to convert its starches to sugar.
Apr 12	comment	Need help accenting the “clove” character of my Hefe's But @brewchez is right that mashing in at 110F helps produce ferulic acid which is metabolized into 4VG, producing clove aromas.
Apr 11	comment	Does a malt “late addition” affect OG? ROT = rule of thumb
Apr 5	comment	Re-using the yeast cake for another brew! You can wash the yeast to remove most of the hop residue. This will help prevent beer flavors in your cider.
Apr 3	revised	How to best grind grain at home? added 193 characters in body
Apr 2	answered	How to best grind grain at home?
Mar 31	comment	Style Question: How does a stout become a porter? Hmmm. My "go to" dry stout recipe is 6 lb pale, 2 lb flaked barley, and 1 lb black barley. 35 IBUs. SG 1.045, FG 1.010. Good attenuation, and no crystal. From your definition, this would be a porter. But it tastes very much like Guinness draught.
Mar 29	answered	Is it okay to move the beer while its fermenting?
Mar 29	comment	Scaling from partial boil recipe to full Hop utilization is affected by wort gravity, so moving from partial to full boil does require scaling the hops.
Mar 26	comment	Mash Efficiency vs Brewhouse Efficiency The way I think of brewhouse efficiency is: how much sugar did I get into my fermenter? How much potential sugar was in the grain bill? The first divided number by the second is the brewhouse efficiency.
Mar 26	comment	Cure for Oxygenation? This is speculation, so take my comment with a grain of salt. Yeast cells will switch to aerobic metabolism in the presence of oxygen. It's possible that the yeast will consume any oxygen introduced into the wort if you add some fermentable sugars. After all, many brewers oxygenate the wort just prior to pitching, and this does not result of oxidation.
Mar 21	comment	Honey Post-Fermentation When you add the honey (primary or secondary) won't affect the degree of attenuation. My guess is that the recipe specifies to add the honey in secondary to accentuate the aromatics quality of the honey. I don't know if this is true, but I've seen it claimed that the vigorous fermentation in primary drives off volatiles and so reduces the contribution of aromatic ingredients.
Mar 21	comment	Honey Post-Fermentation Honey is essentially fructose and water, and so is completely fermentable. Provided the yeast cell count is high enough, and the ABV low enough, honey should actually dry your beer out in the same way that sucrose does.