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seen Sep 29 at 22:21

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 Fermenter Headspace; Suitable (and cheap!) Containers for Split Batches
Nov
11
comment How does bottling in a half bottle effect taste
By the way, my leftovers can be large, since I bottle into 6 liter bottles.
Nov
11
comment How does bottling in a half bottle effect taste
I rack leftovers to a PET (plastic) soda bottle. I have fitted a tire filler stem to the cap. I squeeze the bottle so no air remains, then tighten the cap and use a bicycle tire CO2 filler to fill the headspace with CO2. It might sound complicated, but it's really simple and easy. Usually I don't use priming sugar in that one. Instead, I force carb it using the bike tire filler nd try it the next day!
Nov
11
comment Can weighting dry hop bag with metal objects impact the flavor?
Go to the dollar store and get the glass orbs that go in the bottom of a vase. You can also find them at a craft store. The ones I got at the dollar store came in a nylon net, so I just boiled the whole thing, then put it in the hop bag.
Nov
11
comment How can I put minerals back into distilled or reverse osmosis water?
The instructions on the epsom salts I got at the drug store include internal consumption as one use. The question is about adding minerals back, so suggesting just filtering is not aligned. RO water is not expensive ($.30/gal at the Glacier machine)
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.