Tobias Patton

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	2,911 reputation	bio	website		visits	member for	1 year, 9 months
129 badges		location	Victoria, Canada		seen	2 hours ago

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Feb 7	comment	Contaminated beer possible duplicate of Is my beer contaminated?
Feb 6	comment	How can I ferment in a corny keg under constant pressure? Thanks! I think I'll buy the two 10 gallon kegs for sale at the LHBS and turn them into fermenters.
Feb 4	comment	How to steep 2-row in a partial grain recipe Out of curiosity -- what's the advantage of using 2-row in addition to the extract? Why not use just extract and speciality grains?
Feb 4	comment	Recipe says don't add priming sugar, will it lead to flat beer? 1 liter of liquid extract should be 3.3 pounds. In 12 litters of water, this yields a gravity of 1.036. Adding 2.2 pounds (1kg) of sugar along with 8 additional liters of waters should yield a gravity 1.041. The sugar-plus-malt beer will be slightly stronger than the malt only beer, but not by much. I used this online calculator.
Feb 4	comment	Recipe says don't add priming sugar, will it lead to flat beer? My guess (not having seen the kit's instructions) is that for 12 liters, you just add water to the extract but for 20 liters you add water and sugar. This would make a beer of the same alcoholic strength regardless of volume, though the smaller volume would have more malt and hops flavor. Either way you should add priming sugar after fermentation had finished, before bottling.
Jan 29	comment	How much distillers yeast do I use in a 5 gallon batch of beer? He's targeting 15% ABV, so it's not so surprising that he's deviating somewhat from accepted techniques.
Jan 28	comment	What is the BU:GU ratio? You're completely right. I've edited my answer.
Jan 24	comment	What effect does adding flaked corn to a recipe have? To be an annoying nit-picker, I should point out that corn doesn't actually lighten the body. Because it ferments completely (i.e. leaves no unfermented sugars in the beer) corn additions to the mash increase the original gravity but do not affect the final gravity. That is, they provide alcohol but no sweetness or body in the finished beer.
Jan 18	comment	How can I recover this barleywine batch? Did you take your hydrometer reading at 140 F.? If so, it needs to be corrected since the density of a solution decreases with temperature. There a lot of online calculators to help.
Jan 8	comment	House's furnace died while fermenting, what should I do? What yeast was included in the kit?
Jan 7	comment	Carbonating using table sugar Others may have more sophisticated setups, but I use: a racking tube, PVC line, and a bottle filler.
Jan 6	comment	Carbonating using table sugar I'd recommend against that. You can't add the priming sugar to the fermenter, as stirring is required but this would rouse the sediment at the bottom -- you don't want that. Your only option is to add the priming sugar directly to the bottles. But now your problem is getting an accurate amount of sugar into each bottle. Since the quantities are so small, accuracy is going to be nearly impossible. My advice is to invest in a food-grade 6 gallon bucket and use it for bottling. An extra bucket is always handy during a brew day anyway.
Jan 2	comment	Is it normal for WY2112 to stall? Good information. I'm glad someone else finds this yeast slow to finish. At least now I know I'm not doing something terribly wrong. To answer your questions, I've done three batches back-to-back. The first one got a 2 litre starter, the other two got between 1 and 2 cups of washed yeast slurry. The first two beers turned out fine. The third is still fermenting so I won't know for a while.
Jan 1	comment	Increasing the 'caramel and coffee tones' of my porter I made a stout with a full pound of black malt, and it was barely drinkable. However, the same amount of roast barley is just fine.
Dec 29	comment	Is it normal for WY2112 to stall? @fire.eagle true, but equilibrium should be achieved with 48 hours, and the increase in airlock activity lasts longer than that.
Dec 8	comment	Is there an online equivalent of Beer Smith? Nice work. Is it ASP.NET MVC?
Dec 4	comment	Is 2 hours cooling the wort before adding yeast too long By the time you're ready to keg, any infection should be obvious to your nose.
Dec 2	comment	How long to ferment for? 2 -3 weeks total time is normal, assuming the fermentation proceeded at a typical rate, which it sounds like yours did. Infection is not an issue, as long as you leave the beer undisturbed.
Dec 2	comment	Flat beer after priming in a pressure barrel @brewchez yes, but to go from 2.5% ABV to 6% is more than a few points of gravity.
Dec 1	comment	Flat beer after priming in a pressure barrel How are you determining the alcohol percentage? It's unusual to transfer the beer to a keg before it's completely finished it's fermentation. So either you're wrong about the alcohol percentages, or you're moving your beer before it's ready. Also, 1 tsp of sugar per pint will provide maybe 0.5% more alcohol -- nowhere near the 3.5% you've described. Also, how do you know that there was fermentation after you added the sugar? Is there an airlock on the pressure barrel?