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visits member for 2 years, 11 months
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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!


Nov
11
answered Measuring specific gravity without sampling
Nov
11
comment How worried should I be about a plastic-wrapped kettle that had to air chill for two days?
No chill is always done in a sealed container, so the OP did not do the no chill method.
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.