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| bio | website | |
|---|---|---|
| location | Seattle, WA | |
| age | ||
| visits | member for | 1 year, 8 months |
| seen | 13 hours ago | |
| stats | profile views | 7 |
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May 15 |
awarded | Notable Question |
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Apr 29 |
comment |
What is the benefit of long fermentations/leaving beer on yeast for weeks? I recommend reading White & Zainasheff's Yeast book, which answers this question in great detail: amazon.com/Yeast-Practical-Fermentation-Brewing-Elements/dp/… |
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Apr 29 |
comment |
How little light can spoil a beer? I don't think there's an actual computer involved, just computer fan parts, hooked directly to their own power. I do the same to keep the components in my TV stand cool. |
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Apr 29 |
awarded | Popular Question |
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Apr 18 |
comment |
yeast cell count importance Would give extra +1 for the ref to White and Zainasheff's book if I could. I finished reading it recently. It tells you everything you want to know about yeast, and this question is quickly answered within its pages. |
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Apr 17 |
answered | Are German Merkur or Herkules hops noble enough to sub in a Pilsener? |
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Mar 29 |
comment |
Low gravity reading after one week @anssias - That's a good question itself, you should ask it as its own thread. In short, a "dry" beer lacks sweetness so the alcohol feels more present, although other factors like hop bitterness or roast malt astringency or carbonation can affect the sense of dryness. Most beers have sugars that the yeast aren't capable of fermenting, and often also sugars that the yeast don't ferment due to attenuation limits. 85% is a strong attenuation, so there will be little residual sugars in your beer. Here's the real question: Does it taste good? |
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Mar 26 |
comment |
About going BIAB "the wort on the other hand may be of better quality" - Better quality how? Please be specific, I am not familiar with this assertion. |
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Mar 26 |
answered | Methods for cleaning and drying tubing |
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Mar 19 |
revised |
Side-effects of 'lower than recommended' fermentation temperatures? Title change "brewing" to "fermentation" to reflect purpose of question. |
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Mar 19 |
suggested | suggested edit on Side-effects of 'lower than recommended' fermentation temperatures? |
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Mar 17 |
comment |
Low gravity reading after one week No argument about post-fermentation cleanup, though I would say that 2 weeks is a bit on the long side. If there are any doubts, take a sample and taste, and err towards leaving it in the fermenter. |
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Mar 17 |
answered | Low gravity reading after one week |
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Mar 6 |
comment |
Hydrometer reading interference There is a logical gap here. Extract brewing is being falsely linked to partial boil. While many (most?) extract brewers do partial boils, that does not mean this brewer necessarily did. This answer needs to clarify partial boil, rather than incorrectly implying extract as causing an inaccurate gravity measurement. So, -1 for that, but +1 for the suggestion of using brewing software; net score 0. |
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Feb 28 |
answered | How to clear beer |
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Feb 27 |
comment |
Proof dry yeast, or just pitch it? You may be getting acceptable results, but it's not optimal for yeast health. Read p146-148 of White and Zainasheff's "Yeast: The practical Guide to Beer Fermentation". |
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Feb 15 |
comment |
no air lock activity after 3 days Is the question that airlock activity stopped after 3 days, or no airlock activity occurred at all? If the latter, it's possible there's a leak and the gases are escaping by a different path. Regardless, taking a gravity reading was the right thing to do. |
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Feb 11 |
comment |
Is sulfuric smell and sour taste common on wheat beers? (cont'd from previous comment) They also call out the practice by some weizen brewers of capping the fermenter before completion so as to trap the CO2 for packaging, which will also trap the sulfur. (p.48) Summarized, vigorous fermentation and higher temps will help drive off sulfur, also give the beer sufficient time to drive off gases before pressurizing/packaging. |
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Feb 11 |
comment |
Is sulfuric smell and sour taste common on wheat beers? I'm reading White and Zainasheff's Yeast book; they make a connection between ferm temp and retained sulfur. In short, lower ferm temps are more likely to leave sulfur in suspension. Sulfur compounds are "volatile enough that strong fermentation activity drives them from solution along with the CO2", and that "the lower temperatures of lager fermentation generally result in a less vigorous fermentation (less physical movement of the wort) and less evolution of gases due to higher gas solubility at those temperatures." (p.38) (cont'd next comment...) |
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Feb 5 |
comment |
Formulating a session saison using extract & grains The intent of your post is not clear. You seem to have two questions: "Should I use wheat in a saison, and if so should I mash or steep it?" and "Will spices work well with Wyeast 3711 without overwhelming the flavor?" To fit the format of this site, you should post those two questions separately. You'll get better feedback with focused questions that lead to clear answers. (Having never brewed a saison I have no experience to share on these particular points. But it sounds tasty. I think you'll end up with a good beer any way you go.) |
