Tobias Patton

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	2,854 reputation	bio	website		visits	member for	1 year, 9 months
129 badges		location	Victoria, Canada		seen	3 hours ago

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Mar 13	comment	Dealing with hot and cold breaks Is the foam the hot break? Sometimes I see the formation of what looks like egg-drop soup during the boil. I always thought that was the hot break and the foam was something different.
Mar 13	comment	Yeast , dead or alive? "too long; didn't read"
Mar 9	comment	Sanitizer sucked back into beer, dangerous? A 3-piece airlock will suffer from the same problem as the blow-off tube. The negative pressure created in the carboy as the beer cools will suck the liquid from the airlock into the beer, though less that 4 cups. I believe that a 1 piece airlock will not let any liquid into the beer while it cools.
Mar 8	comment	What's causing the recent spike in the price of used Corny kegs? Love this answer! Learning about the economics of supply and demand for commodity, durable goods is not something I would expect from a home brewing site, but it's a nice surprise.
Mar 7	comment	Bottle carbonation - too much priming sugar? When you bottle, fill at least one plastic (PET) beer bottle as a carbonation guinea pig. When the plastic bottle is firm to the touch, the beer is carbonated.
Mar 7	comment	New batch of wort in primary for 24hrs now and no “krausen” forming. Trouble? Nope. Get some fresh brewing yeast from your local home brew store. Sometimes the yeast that comes with kits is old, and the result is long lag times and nervous brewers.
Mar 7	comment	How does lemon juice ferment into hard lemonade? I'm pretty sure that hard lemonade is made by adding lemon juice, water and sugar to vodka.
Mar 7	comment	New batch of wort in primary for 24hrs now and no “krausen” forming. Trouble? What was the temperature when you pitched the yeast? What kind of yeast was it and how much did you pitch?
Mar 5	comment	Keg/CO2 question as I think about moving to kegging Good answer. I would add that if you're going to use a simple Wye splitter, you should incorporate check valves downstream of the splitter to avoid cross-contamination of the kegs.
Mar 5	comment	Keg/CO2 question as I think about moving to kegging Multiple regulators is only necessary if you need to keep the kegs at different carbonation levels. The simpler and cheaper solution is a y-splitter on the gas lien or a manifold.
Mar 2	comment	Double decoction mash profile for full bodied beer With just base malt, I'm looking to the decoction to develop some of the flavours I'd otherwise get from crystal malts.
Mar 2	comment	Double decoction mash profile for full bodied beer The rest for 15 minutes while heating the decoction should be at 158?
Mar 2	comment	Double decoction mash profile for full bodied beer You're right. Fixed.
Feb 26	comment	Is my gummy wild yeast unusual? You've almost certainly got a grab bag of yeasts and bacteria at work. Some small percentage of the yeast will be S. Cervisiae. See here for some info about making wine with indigenous yeast.
Feb 26	comment	Mash Efficiency With Top Off The water profile is ulikely to affect how much wort you get out of your mash tun. Grain absorbs the same amount if water regardless of the mineral content.
Feb 25	comment	Can a Beer Ferment Too Quickly? Absolutely. Leave it in the carboy for a couple of weeks. Here's a link to Palmer's How to Brew
Feb 25	comment	Fermentation Process Yup. Just be careful with sanitation. Also, try not to let the beer splash when it's siphoning into the carboy, as you don't want to introduce any oxygen. Take a gravity reading while you're racking to get an idea of where the fermentation is.
Feb 25	comment	Do I need a yeast starter for a 1.040 gravity wort? 1 liter starter in progress. Thanks.
Feb 25	comment	Do I need a yeast starter for a 1.040 gravity wort? Pitching into 5.5 gal.
Feb 22	comment	Wort transformation I was assuming that the wort was hopped, which really only leaves the opportunity for dry hopping unless you wanted to re-boil the wort. For me, a Belgian pale ale shouldn't have much hop aroma. I want the Belgian yeast character to show through, and hop aroma would just disguise it.