6,008 reputation
1620
bio website
location Victoria, Canada
age
visits member for 3 years, 3 months
seen 2 hours ago

Feb
23
comment New All Grain Setup
I've not been counting, but I must be at close to 100 batches with an 8 gallon aluminum pot, 70K BTU burner, and a cooler with a braided hose. It's low tech, but it makes great beer.
Feb
22
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
Thanks for posing this question. In researching my answer, I've come to the conclusion that I'm better off leaving Irish moss out of my beers. There's a lot of scientific evidence pointing to a possible harmful effect, and I don't place much value on crystal clear beer.
Feb
18
comment Foam and bubbles
Pro tip: with a blow-off tube like this, make sure the bucket of water and the end of the blow off tube below the carboy, or at the same height. If it's above the carboy, you could end up siphoning whatever's in the bucket into the beer should the pressure in the carboy drop.
Feb
12
comment Expected priming time after 5 months in fridge?
@AnotherCompilerError a constant 20 C is what you're looking for. As brewchez points out, temperature swings don't make for happy yeast.
Feb
12
comment Expected priming time after 5 months in fridge?
@brewchez that was my first thought, since there is sediment in the bottles. But given that the beer is flat after three weeks in the bottle, I came to the conclusion that the residue in the bottles was sediment kicked up from the carboy when transferring to a bottling bucket. Like I said in my answer, a couple weeks at warm temperature will tell us if there is yeast or not.
Feb
2
comment Honey addition to brown ale
I've made four batches of mead from unpasteurized honey without any heating -- just dilution and fermentation -- and have never had an infection. YMMV.
Jan
31
comment Do I have an infection?
Yup. Definitely a stallion.
Jan
29
comment Juniper berries for brewing pale ales
Questions similar to this have already been asked and answered: homebrew.stackexchange.com/questions/10496/… homebrew.stackexchange.com/questions/10765/…
Jan
29
comment Do I have an infection?
Looks OK to me. How's it smell and taste?
Jan
28
comment 14 days in the primary to long?
No citations, but here's Denny's comment. homebrew.stackexchange.com/questions/11430/…
Jan
28
comment Starting out with fruit wine?
The equipment and processes are going to vary depending on the variety of fruit wine. If you could be more specific, i.e. ask for advice about a particular type of wine, you're more likely to get a helpful answer.
Jan
27
comment Beer gas on corny keg
Beer gas is the name for a 75/25 mix of nitrogen and carbon dioxide. It's often used for stouts.
Jan
23
comment How to use “natural” Irish moss
Rehydrate the Irish moss in 1/2 cup of warm water for 30 minutes before adding to the boil. Should make it slightly more effective.
Jan
22
comment How to get a richer body when brewing
Good point about the flaked barley and oats. Both contain beta-glucans which increase body.
Jan
19
comment How does a yeast starter affect original gravity reading?
I think you should use the original gravity of the starter, not the final gravity, when doing the weighted average. Otherwise your ABV calculation will be off for the completed beer.
Jan
18
comment Testing Bottling Carbonation
You'll want to refigerate the beer for 24 hours before opening. The cold temperature will help the CO2 in the headspace to go into solution, giving better carbonation and head.
Jan
15
comment Is it important to reach pitch temps quickly?
Chilling the wort slowly will also promote production of dimethyl sulphide, which can give the beer a cooked corn flavour. howtobrew.com/section4/chapter21-2.html
Jan
14
comment Little hop aroma in first batch
I've never understood the distinction between "flavour" and "aroma". Unless we're talking about salty, bitter, sweet or sour, all flavour is detected in the nose, just like aroma.
Jan
13
comment Waited 6 Days after boil to pitch yeast, Wort had what looked like mold, what can be done?
"there was what looked like mold growing on top in the shape of bubbles over the wort". Mold doesn't look like bubbles; it looks more like scum on the surface of the wort. Yeast creates krausen -- a creamy layer of foam. Since there's no activity after pitching yeast, I wonder if the beer has actually fermented spontaneously from wild yeast. Have you checked the gravity?
Jan
12
comment Primary Fermentation Increased
By "bubbles" do you mean foam on the surface of the fermenting beer, or bubbles in the airlock?