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seen Oct 24 at 16:45

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!


Jun
13
comment What flavors come from fermenting S-04 on the warm side?
I'm figuring I'm safe because this beer is so loaded with hops, nobody will be able to tell, hehe.
Jun
13
accepted What flavors come from fermenting S-04 on the warm side?
Jun
12
revised Measuring yeast activity by collecting CO2
added link
Jun
12
comment Measuring yeast activity by collecting CO2
Oh, here's something for your other question: sparkfun.com/tutorials/131
Jun
12
comment Measuring yeast activity by collecting CO2
Sym, Is $22.49 expensive? ebay.com/itm/… Considering how much beer you'd waste floating a hydrometer (presuming, like most brewers, you don't risk contamination by returning the beer to the fermenter), $20 is darn cheap.
Jun
12
asked What flavors come from fermenting S-04 on the warm side?
Jun
11
comment Why does the temperature of bottle conditioning determine the amount of priming sugar?
Very smart Denny! Excellent. Not sure why I didn't think of that, but makes perfect sense.
Jun
11
accepted Why does the temperature of bottle conditioning determine the amount of priming sugar?
Jun
10
asked Why does the temperature of bottle conditioning determine the amount of priming sugar?
Jun
10
answered Measuring yeast activity by collecting CO2
Jun
3
comment What's the difference between casking and kegging?
Agreed. You've got to get the timing correct to do what you did, and often serving temperatures are not condusive to appropritate yeast activity. The cask beer process is a lot like bottling (including priming and letting the yeast go to town in the sealed vessel). But a true cask is only good for three days max after tapping because it gets stale (air comes in through the vent).
Jun
3
answered Using unknown loose hops
Jun
3
comment What amount of taste customization can I do with pre-prepared wort (from a kit)?
Since the OP asked about bittering, this appears to be the only way to do it. Not that dry hopping wouldn't make the kit better, but just not more bitter.
Jun
3
comment Can an under-target and under-volume wort be fixed by adding more wort of higher gravity?
Agreed on all points. Additionally, Galapagos Jim, besides fixing up your process to get your volumes right, you might consider just having some DME on standby, which you can add "on the fly" during the boil, based on a gravity reading. Before brewing, it's nice to document your target pre-boil and target post-boil gravities. This way, if you're 'light', you can add DME. Alternatively, if you have no DME, you can go for a harder boil (you suffer a lower volume, but hit your gravity).
Jun
3
comment Lagering in plastic carboy vs glass
Or in a pinch, get an 'even better bottle' at the grocery store that includes some clean tasting Primo Water to brew with, hehe.
Jun
3
comment What burner would be appropriate for a 1BBL brew system?
Just to be clear, I'm not saying you should BUY Blichmann products, just that they would be a good start in analyzing large volume brewing. I saw some stainless steel 55 gallon drums on Craig's list. That's where I'd start.
Jun
3
comment What burner would be appropriate for a 1BBL brew system?
Jason, You might check your math or assumptions on the volume of the boil kettle. To get 31 gallons in the keg at the end, you'll need somewhere near 42 gallons in the BK. Evaporation might take 5 gallons, shrinkage (4%) and trub take 3 gallons, fermenter and transfer losses might take 3 gallons. Even if my numbers are off by 50%, that still would mean 37 gallon boil.
May
31
answered What burner would be appropriate for a 1BBL brew system?
May
31
comment What will be the effect of allowing fermentation temperature to drop on a nearly finished fermentation?
Any theory to back-up the idea? This beer is supposed to take 2 months instead of 1 to finish. Will the yeast 'clean-up' as effectively at a lower temperature?
May
27
comment What will be the effect of allowing fermentation temperature to drop on a nearly finished fermentation?
Denny, There's a link in the question to the recipe.