Tobias Patton

2,854 reputation

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	location	Victoria, Canada
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visits	member for	1 year, 9 months
	seen	11 hours ago
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	2,854 reputation	bio	website		visits	member for	1 year, 9 months
129 badges		location	Victoria, Canada		seen	11 hours ago

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Apr 22	comment	SG and OG quite different to values indicated on can label Assuming your hydrometer is calibrated for 60 F., you need to correct the OG reading for temperature. This calculator says that your OG is actually 1.040.
Apr 19	comment	Why is my attenuation so low? I think I should downvote my question, as I now realize there's no objective way to determine which answer is correct. I brewed another beer with the same yeast. The grain bill was similar, but crystal was reduced to 7%, I mashed at 152 instead of 154, and fermented at 65 instead of 62. OG was 1.051 and FG 1.012, yielding an attenuation of 76% which seems high until you realize that 10% of the fermentables consisted of invert sugar.
Apr 19	accepted	Why is my attenuation so low?
Apr 18	revised	Would placing the fermenter tank in a tub of water be a good way to handle hot environments? clarifying a couple points that were unclear.
Apr 18	answered	Would placing the fermenter tank in a tub of water be a good way to handle hot environments?
Apr 16	answered	Ash/ash tray off flavour
Apr 16	comment	Ash/ash tray off flavour Which Carafa? Was it dehusked, I.e. Carafa Special?
Apr 13	revised	Is bitterness extraction dependent on wort volume? Grammar, units, and consistency
Apr 12	comment	Is it possible to successfully bottle a beer that's already been primed in a barrel? To be clear, if you're bottling under pressure using a beer gun or similar, you should not add more priming sugar. That would result in over carbonation.
Apr 9	comment	Why is my attenuation so low? I use a thermapen that I know to be correct. Funny thing is I took the beer off the yeast because I wanted low attenuation, just not quite so low. With 10% sugar and a 1.040 starting gravity, I was worried the beer would finish too dry.
Apr 9	asked	Why is my attenuation so low?
Apr 8	comment	Airlock: vodka, water, or I also use StarSan. The main reason not to use water is that it may getting sucked down into the beer if the beer's temperature drops enough to create negative pressure. Any contaminates in the water will get into your beer, possibly infecting it. Also a good reason not to use a sanitizer like bleach.
Apr 8	answered	How can I fix low starting gravity?
Apr 6	answered	Priming sugar/drop mixing worry, in a test bottling
Apr 6	revised	How long does bottle priming take? (Ginger Beer) Fix typo in title
Apr 6	comment	How can I fix low starting gravity? What sort of beer were you shooting for? You mention that the target OG was 1.053, but what about IBUs? Colour?
Apr 6	revised	How can I fix low starting gravity? Make title into a question
Apr 3	comment	Pros and cons of a conical fermentor I'm now fermenting in 10 gallon Cornelius kegs. All the pros (except looking fancy) and none of the cons. I can harvest yeast through the "out" port, and use a spunding value on the gas port to cap the fermentation and carbonate.
Mar 30	comment	Mash-produced unfermentable sugars do add sweetness and aroma? The linked recipe describes a process where some of the first runnings are boiled until reduced to a syrup. Probably won't reach the required temperature to caramalize the sugars, so I doubt this will affect the fermentability of the wort.
Mar 29	revised	Brewing timer in Brewing software Fix grammar