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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!


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.
Aug
26
answered How can this BeerSmith 2 gravity calculation be correct?
Aug
26
asked Deep cleaning equipment after “brett” contamination
Aug
26
comment How can this BeerSmith 2 gravity calculation be correct?
Go to the beersmith2 water volumes area for that recipe and check for top-up water.
Aug
25
answered Can I steep grains ahead of time?
Aug
24
comment Is it possible or easy to nitrogenate home brewed beer?
the 100 times thing isn't quite the whole story, though. If you are holding at 35 vs 3.5 psi, would it be more like a ten fold differnce in solubility?
Aug
19
awarded  Yearling
Aug
13
revised Undershot OG with extract brewing
spelling
Aug
1
comment Kettle volume measurements
another flavor of idea 1 is to mark the inside of your boil kettle. With a gallon pitcher, I marked each gallon with a grease pencil. Later I emptied the kettle and with a dremel, etched marks on 3 columns. This method has the advantage over the graduated stick in that it's never separated from the kettle!
Aug
1
comment Saison stuck at 1.030
I used 3724 and it slowed, but I kept jacking up the temperature. Got it to 1.010, finally. I was up to at least 85. It never really stalled, but I was on it every day pushing the temperature up.
Jul
22
comment Potential causes of unreliable pre-boil gravity measurement
or better, microwave some distilled water up to 140f take a reading, and run it through your formula.
Jul
22
comment Fermentation Schedule on a Biere de Garde
related: homebrew.stackexchange.com/questions/7229/…
Jul
22
comment 5 gallon keg life?
A slightly easier solution would be to get it all hooked up and working, then sample it at least onece a week until the welcome home party.
Jul
7
revised Cleaning & sanitizing NPT and weldless fittings
added info to cover expanded question