Dale

1,654 reputation

212

bio	website
	location
	age
visits	member for	1 year, 9 months
	seen	Mar 15 at 12:34
stats	profile views	17

Engineer by degree, but I code for a living. Recently switched to using a tablet for leisure internet, like this site, but the on-screen keyboard is horrible, so please forgive my missing letters and things!

	1,654 reputation	bio	website		visits	member for	1 year, 9 months
212 badges		location			seen	Mar 15 at 12:34

summary answers questions tags badges favorites bounties reputation activity

270 Actions

suggestions reviews revisions comments badges posts accepts all

Nov 10	answered	Can I safely remove mold from plastic bottle type fermenter without bad consequences?
Nov 10	answered	Building Custom Sized Carboys
Sep 20	comment	Oxidation during long primary @mdma, That's an awesome/elegant technique!
Sep 20	comment	Wild fermentation with improvised equipment, any advice? Looking forward to you answering your own question based on whatever you figured-out through trial and error!
Sep 20	comment	how well to strain wort after boil Did you add hops directly to the boil? If so, a nylon bag might be in order. But if you used a hop bag, don't worry about the trub in the fermenter... you will leave that behind at bottling.
Sep 19	comment	Possible failed ferment: re-boil or campden + re-pitch? More fun to deal with it here with your online buddies who can feel your pain and maybe offer an idea you didn't think of. Talking to my wife about such matters is like talking to a wall!
Sep 19	comment	How to keep sugar from fermentation and carbonization? I made a graff, based on Graham's recommendation on this board, and it did turn out very good. Not too dry, plenty of appley goodness, and not a bit beer-like. I only wish it was as easy as cider to make. I did a stovetop DME batch of wort (2 gal) and 5 gallons of Motts from megalamart. Pitched on a Belgian wit yeast cake (accidental event that turned out fine).
Sep 19	comment	Oxidation during long primary If you ferment without going to secondary, you should rig your equipment so you can do everything without popping the top of the bucket. I have two ports in my bucket lid. I pull the blow off and replace that with a racking cane that has a stopper on it. The second port, I remove a solid stopper and replace it with a stopper that has a tire stem. Then I add CO2 from a bike tire filler to get the racking siphon going.
Sep 19	comment	Deep cleaning equipment after “brett” contamination 6 Liter bottles get an overnight oxyclean soak, quadruple hot tap water rinse, and an interior coating of starsan before storage. Before use, they get starsanned again. Caps get similar treatment. I boil corn sugar and water, cool for as long as my patience allows, split it into the 3 bottles (sanitized funnel) and rack on top of it.
Sep 19	comment	Deep cleaning equipment after “brett” contamination Yep, I did switch from a racking cane to a autosiphon, and used a different fermentation vessel. I also started wearing rubber gloves when cleaning cold side stuff and during bottling. And I got rid of all cloth in my bottling process (towels). Not that I towel dried anything I'd sanitized, but I would move the towels around (dust) to dry the counter, etc. I think they might have been the problem. I keep a roll of paper towels, but I almost never use them... everything is drip-dry.
Sep 19	comment	Deep cleaning equipment after “brett” contamination The ball valve on the bottom of the kettle sits at nearly 212F for an hour. Gook in there may be gross, but nothing is going to be alive in there!
Sep 19	answered	How can I tell there is mold in my bottles?
Sep 19	comment	What are the possible consequences of putting dry yeast straight into the wort? One possible consequence is that you won't be able to tell if you rehydrated or not, hehe.
Sep 1	revised	cleaning vs. sanitizing fixed wording.
Sep 1	comment	Transporting Pressurized CornyKegs Pietro, If you have a keg of beer at 40 degrees F with 2.5 volumes of CO2 (perfect drinking), and it gets warm (say 70), then CO2 will come out of solution into the headspace and your beer will be "flatter" if served then. But if you chill it back to 40, it will again have 2.5 volumes CO2 if you give it a chance to equalize.
Sep 1	comment	Brew stops bubbling at night Taking the lid off to take a temperature reading is adding substantive risk without much benefit. I'd get a wire probe thermometer and tape it to the fermenter wall with a big chunk of styrofoam to insulate it from the ambient air temperature.
Sep 1	comment	Racking a carbonated beer from a keg back to the fermenter I read somewhere that high CO2 concentrations are not good for yeast. But if you leave it at atmospheric pressure for a couple of days and let it warm-up to standard fermentation temperatures, the CO2 will come out of solution. Then you can pitch the yeast and whatever yeast food you want.
Sep 1	revised	Options to improve clarity and reduce sediment in a barrel conditioned lager Improved title, fixed spelling.
Aug 29	comment	Deep cleaning equipment after “brett” contamination I'm ready to try anything to avoid this. It's discouraging to hear that I can get brett just out of the environment, which means there's no hope...need to find a new hobby.
Aug 29	comment	Deep cleaning equipment after “brett” contamination I'm going to bring it to an event and get some BJCP guys to have a taste, but I'm pretty darn sure something is going on; The first 6L keg of 3 I drank right away and it was lovely. These next two... not so much. The one that was stored room temp the longest is the worst.