Tobias Patton

2,854 reputation

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

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Aug 6	comment	Got first 2 kegs and need advice Good point about filling and cleaning.
Aug 6	answered	Got first 2 kegs and need advice
Aug 6	comment	Got first 2 kegs and need advice Btw - good score! They're worth more than that just as scrap.
Aug 6	comment	Got first 2 kegs and need advice Do you have a fridge that can hold a keg that size?
Aug 3	awarded	Yearling
Aug 1	comment	Saison stuck at 1.030 My Saison (also using W3724) took a full month at 88 F to finish. It started at 1.054 and ended at 1.005, which sounds low but the grain bill included 10% sugar. Time, patience and heat is all you need. I used a brew-belt to add heat, and wrapped the carboy in a wool blanket for insulation.
Jul 31	comment	Carbonated in carboy from primary fermentation? That's still a really low FG. Can you post the recipe, or at least the ferenetables (malts and sugars)? Could be that you introduced some bacteria that's been chewing away on the sugars that brewers yeast won't ferment.
Jul 30	comment	Degassing wine - how to proceed Don't think you'd ever get exploding bottles or ballistic corks from residual, dissolved CO2. That sort of thing would require active fermentation in the bottle. Slightly fizzy wine is the worst possible outcome.
Jul 23	comment	Does wort gravity affect hop utilization? Does the quantity of solids increase with gravity only for all-grain worts? If so, then the answer to the original question must be that wort gravity does not affect hop utilizarion for extract beers.
Jul 7	comment	Cherry vishnick @Wulfart: 2 cups of cherries and 1 cop of sugar is going to be pretty near 40% sugar by weight. There ain't nothing on God's green earth going to ferment that. That's jam levels of sugar. There's a reason they're called preserves. High levels of sugar impede bacterial and fungal activity.
Jul 4	comment	Cherry vishnick There's no fermentation going on in that recipe, despite what the author claims. Fermentation requires yeast or bacteria. This recipe is just cherries macerated in vodka and sugar -- an infusion. From what I can tell, this is the traditional way to make it.
Jun 27	answered	Airlock required for lagering or conditioning?
Jun 18	comment	All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians If the beer tastes good when you're bottling, and then tastes bad after a week or two in bottles, there must be something going on in the bottles. How are you priming the bottles? If you're not doing anything outrageous with respect to priming sugars, etc., then I would probably conclude that some micro-organism, is affecting the flavour of the beer post bottling. That being said, I can't think of any infectious agent that produces "burnt" or "dark" flavours.
May 31	comment	Extract vs Mash +1 because mashing is fun.
May 30	comment	Extract vs Mash I don't think commercial breweries use extract; the cost would be prohibitive. You sure those weren't bags of malted barley?
May 29	answered	Are saisons a high or a low alcohol beer?
May 25	comment	What is the purpose in adding unmalted wheat to a beer? It's still important to heat the wheat to geletinization temps, or the starch won't be available for conversion.
May 22	comment	Mash Efficiency vs Brewhouse Efficiency I think you need better software :) I use Beersmith and it has fine grained controls over train absorption, mash dead space, kettle dead space, etc. It takes a while to get the right numbers dialed in, but then determining water volumes and grain weights is a breeze. Other popular programs are Beer Tools and Pro Mash. I expect they have similar controls.
May 20	revised	What is causing a bad flavor after cold conditioning? added 1 characters in body
May 15	comment	Why is my starting gravity low? I've never let the sparge water sit on the grains before draining. A good stir is needed to distribute the sugars, and a vorlauf is good to clarify the wort, but waiting accomplishes nothing. I get close to 80% brewhouse efficiency on normal strength beers with this technique.