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location Victoria, Canada
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visits member for 3 years, 2 months
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Sep
24
comment How can I filter out excess cream (trub) before bottling?
Is the "cream" floating on the top of beer? On the bottom? Throughout? I suspect it's just krausen, but it's hard to know for sure without a more complete description. If it krausen, just wait a week or two more and it'll drop the bottom.
Sep
22
comment Cleaning stainless steel
You can get a mirror finish on stainless steel with sand paper. Use wet/dry paper, and lubricate with water. You'd have to start with a coarse grit (60? 100? Depends on what size holes the sand-blasting made), and move to progressively finer grits, 200, 400, 800, etc. ending around 2000 grit. If you stop at 400 or 800, you'll get a satin finish instead. It's a lot of work. You could probably use a power tool of some sort for the outside of the pot, but I can't imagine how to do this for the inside.
Sep
13
comment green apple esters recipes
Carbonade (en.wikipedia.org/wiki/Carbonade_flamande) is a very tasty beef stew cooked in beer.
Sep
13
comment Mash & Sparge Calculation
10% per hour is just a rough guideline. The actual rate is dependent on many things, such as the shape of your kettle and the vigour of the boil. You'll want to characterize your setup by measuring the volume pre- and post-boil. Once you know the boil-off rate for your equipment, use that number next time. (I'm suspicious that % per hour is the wrong way to measure evaporation. It suggests that a smaller volume evaporates less than a larger one, which can't be right. Gallons per hour makes more sense, but all the calculators use % per hour...)
Sep
12
comment Mash & Sparge Calculation
13.5 gallons is far too low. Just based on evaporation of 10%/hour you need more like 14 gallons. But don't forget that you're going to lose some volume from trub and from equipment losses. Why not trust the online calculators?
Sep
11
comment 'Auto-transfer' to secondary corny keg fermentors?
If you vent the second keg by opening the "gas in" valve, then connect the two "out" valves, beer should flow from the fermenter into the second keg. But it will still be fermenting and full of suspended yeast, so moving it would be mostly pointless.
Sep
11
comment 'Auto-transfer' to secondary corny keg fermentors?
Please don't ferment in a sealed keg. The pressure produced from fermentation will exceed the tolerance of the keg. The safety valve will open, and you'll have a big mess to clean up.
Sep
9
comment Why does WLP002 sometimes attenuate more?
I've never brewed with that yeast, so I can only speculate. That strain flocculates well. It could be that when bottling, you put a small amount of yeast back into suspension -- just enough to kick off fermentation again. If this is what's happening, you could rouse the yeast in the fermenter when activity has apparently stopped. This should have the same effect as what I'm suspecting happens in the bottle.
Sep
8
comment I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
Wow. Those reviews on Amazon are pretty damning. I hope NB takes this seriously and withdraws the product.
Sep
8
comment I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
I ferment in 10 gallons stainless kegs, but if I hadn't acquired them, I'd be using plastic. Glass carboys are just disasters waiting to happen.
Aug
12
comment How should bulk grain be stored?
Have you tried this technique with brewing grains? It's not clear from your answer.
Aug
6
comment High FG / Low Attenuation across 3 different beers
The question is about attenuation. Does pH affect attenuation? I understand that it can lead to poor mash conversion, but surely that would only affect the starting gravity.
Aug
6
comment What effect does adding flaked corn to a recipe have?
You make an interesting point. I was thinking that "body" is the same as "residual sugars". Since corn ferments out completely, it does not changes the residual sugar in the final beer, and, to my way of thinking, therefore does not change the body. But maybe it's better to think of body as relating more to the final gravity of the beer, uncorrected for alcohol content. In this conception of body, corn does decrease body by increasing the alcohol content and hence lowering the final gravity.
Aug
2
comment Are there ways to make your own beer on the cheap?
You can brew cheap beer if you brew all-grain, and buy grain and hops in bulk. It takes a while to recoup the equipment costs, though. If you're just getting started, don't worry about the per-batch cost. Just do a few batches and decide if you like it.
Jul
25
comment Testing bitterness during boil
The perception of bitterness will be affected by the sweetness of the wort. It will taste considerably less bitter than the finished beer.
Jul
22
comment Most simple type of beer to begin brewing?
Stout is also a good style to start with. All those roasted malts can effectively cover up subtle flaws.
Jul
16
comment Why do kit wines age differently?
Because fewer people would buy them if they told the truth on the label -- that all wine needs to age a year before drinking.
Jul
6
comment Recipe for Canadian Red Ale
Could it be Alexander Keith's Amber Red Ale? beeradvocate.com/beer/profile/6994/29070
Jul
4
comment Recipe for Canadian Red Ale
Are you looking for an all grain recipe? Extract? Partial mash?
May
6
comment Bottling from secondary (keg). Wait two weeks and prime or now?
The addition of the amylase is going to change the beer's character. If will convert some long-chain sugars (dextrines) into simple sugars that the yeast will then ferment. You'll end up with a drier beer with very little body.