5,399 reputation
1512
bio website
location Victoria, Canada
age
visits member for 2 years, 8 months
seen 12 hours ago

May
21
comment How much peated malt to get a hint of smoke?
Since I don't enter my beers in competitions, I'm free to ignore style guides. It's very liberating!
May
14
comment Fruit Flies in Airlock. How can I Test if Mead is Okay?
A good question, but one to which I have no answer. Maybe someone else knows if k-meta or potassium sorbate would help with a possible acetobacter infection.
May
9
comment Problems with Wyeast London Ale 1028?
Not that I can remember. Whenever I've noticed sulphur in the early stages of fermentation, it's dissipated by the time I've ready to keg or bottle.
May
9
comment Carbonating cider
Perhaps the only time I've seen a justified use of ALL CAPS.
May
8
comment Wine and yeast “clean up”
I leave most wines for a year's bulk aging. The flavors improve, and the CO2 naturally dissipates.
May
7
comment Problems with Wyeast London Ale 1028?
What was the manufacture date on the package? If the yeast was old or had been stored improperly, the number of viable cells could be lower than expected.
May
4
comment 105 Day Fermentation?
I left it in the primary fermenter (a 6 gallon carboy) for the entire 60 days. I didn't detect any flavours that I would attribute to autolysis.
May
2
comment Aggressive foam from Keg
One more thing. The Sankey connector we have on the beer fridge in the office has a manual pressure relief valve. If the keg is over carbonated, manually release the pressure once an hour until the pressure has dropped enough that gas flows through the regulator.
May
2
comment Aggressive foam from Keg
True. But he could measure it with some inexpensive hardware. A 60 psi gauge with a 1/4" MPT to barb adapter attached to the gas-in line would take care of it. Or a call to the brewery -- I'm sure they know what pressure they carb to kegs to.
May
2
comment Aggressive foam from Keg
There's a calculator here that will tell you how long your line should be given pressure, line resistance and height change. For short runs, use 3/16" line, not 1/4". The internal resistance is much higher.
Apr
29
comment Expected Hydrometer Reading for White House Honey Ale?
What you're making now is called braggot
Apr
25
comment Storing home brew
Are you planning on serving it from this vessel, or storing it?
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
16
comment Ash/ash tray off flavour
Which Carafa? Was it dehusked, I.e. Carafa Special?
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
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
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
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.