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bio website asynchronous.org
location (South) Burlington, VT
age 36
visits member for 3 years, 5 months
seen 9 hours ago

1d
comment yeast starter, always a good addition?
Note that dried yeast packets have sufficiently-high cell counts that even if you pitch them directly on the wort without rehydrating (and thus killing about half the cells straight away!), you still have sufficent cell count to approach accepted commercial pitch rates of around 1m-cells/mL/degrees-plato. Starters are really mostly useful for liquid yeast.
1d
comment yeast starter, always a good addition?
Huh. 100ml:10g water:DME ratio should be ~1.040 regardless of the volume. How are you computing that SG, mdma?
2d
reviewed Approve suggested edit on Bottling Blended Sours
2d
revised Do I need to continuously measure the temperature of my mash tun?
add more tags
2d
comment Do I need to continuously measure the temperature of my mash tun?
To underscore a point herein: no, you do not need to continuously monitor the mash temp with elaborate data-logging. Take a measurement when you dough in, about half-way through the mash after stirring, and at the end of the mash. Over time you'll understand the capabilities of your system.
2d
comment Do I need to continuously measure the temperature of my mash tun?
And, no, you don't need an airlock, but you will need something water tight; weldless fittings and thermowell s are not uncommon for this application.
Apr
20
comment Why drip water through mash while sparging (fly/continuous) instead of batch sparging?
In my very limited (ie. 3 brews, only) experience, I'm spending the same amount of time fly-sparging as I am doing two batch sparges with filling, settling, vourlauf/recirculation and draining, and with slightly higher efficiency.
Apr
20
comment Why drip water through mash while sparging (fly/continuous) instead of batch sparging?
One thing that influences it, as well, is vessel size. I've just changed from batch to fly sparging, but with my ~60qt cooler mash tun and 10gl batch sizes, I need to split the sparge water into two batches or it will over-fill my mash tun.
Apr
17
comment Using my immersion chiller in ice bath instead of wort
If you do feed wort through the coil, make sure you employ some protocol for cleaning. A hot-water + PBW flush and/or soak, at least, probably followed by some way to dry it out to prevent mold growth. Same deal as for plate chillers, really.
Apr
17
comment Using my immersion chiller in ice bath instead of wort
It will definitely not be too thick, though if you're not filtering hop material, that might be a problem. The usual problem with gravity-feeding is just cooling it all in one pass.
Apr
17
answered Using my immersion chiller in ice bath instead of wort
Apr
16
revised Sour beer, lambic, et cetera
Added Lost Abbey, per request. ;)
Apr
16
answered Sour beer, lambic, et cetera
Apr
15
revised How to make multiple batches consistent?
edited title
Apr
14
revised How to make multiple batches consistent?
spelling, grammar
Apr
13
answered adding hops during second fermentation
Apr
12
revised Critique my Cleaning Regime
misc, add note re: starsan.
Apr
12
answered Critique my Cleaning Regime
Apr
12
reviewed Approve suggested edit on Can beer done without hops?
Apr
11
revised Storing water after chloramine removal
added 183 characters in body