2,341 reputation
523
bio website manskirtbrewing.com
location New Jersey
age 39
visits member for 2 years, 11 months
seen May 13 at 15:56

An avid, ambitious homebrewer, I'm currently brewing on an all-electric system capable of 20+ gallon batches.


Apr
28
comment At what alcohol level does alcohol start to contribute sweetness?
@CDspace: if the Original Gravities were equal, then yes. However high ABV beers start out with a much higher OG and tend to finish with a somewhat higher FG than lower gravity beers. So even though they finish higher, they've got more ABV because they started so much higher.
Jan
5
comment Concerns with brewing indoors with propane
Everyone has to assess their own risk tolerance. The furnace in my basement is at a low point, which is the last place I want propane pooling. I'm not going to depend on random currents to prevent that. And yes, the photo is meant to be overly dramatic.
Jan
2
comment how much air would I need to move to be able to brew in my basement?
I made a few arguments against propane indoors in my answer to this question. YMMV, be safe.
Dec
28
comment Transfer flat bottled beer into a keg
The only thing I might add to this is to check the temp the bottles are carbonating at. They should be around 70F.
Dec
20
comment So I don't know if my primary is done
Good information, but airlock bubbling does not necessarily mean it's still fermenting. It could just as easily be CO2 coming out of solution as the beer changes temperature.
Dec
20
comment So I don't know if my primary is done
Have you taken any hydrometer samples?
Dec
19
comment Rescuing a weak lager fermentation
At what point would you pitch a new starter?
Dec
13
comment Rescuing a weak lager fermentation
That is pretty small--I try to step up to at least 1 gallon (3.8L) for liquid lager yeast. That said, if you had good activity to start with, it should be fine. The only think I might do is up the temp closer to 55F.
Dec
13
comment Rescuing a weak lager fermentation
Yes, be patient. How big a starter did you make? What was your procedure? How are you maintaining temps? Optimum temp for that yeast is 50-55F--maybe your fridge is swinging a bit lower?
Dec
13
comment Is there a good way to estimate/calculate volume lost in fermentation(s)?
Just hang around and contribute and you'll have the reputation you need in no time. Welcome aboard.
Dec
13
comment Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
This would make a fine comment on the original question, but it not an answer.
Dec
13
comment What is the best way to sanitize vanilla pods?
Agreed. Some high-proof drinking alcohol would be the way to go if you want to use alcohol for sanitizing.
Dec
12
comment [WIKI] Fermentation Temperature Control Methods
I thought the point of taping the probe to the carboy was that it takes a lot of energy to change its temperature. That way you won't have the compressor cycling so often.
Dec
12
comment What's the best way to rack beer off of fruit?
Not really an answer--this should be its own question.
Dec
12
comment Brewing with a deadline
This does not provide an answer to the question. To critique or request clarification from an author, leave a comment below their post.
Dec
11
comment Is it necessary to aerate wort when pitching onto an existing yeast cake?
Any science behind this?
Dec
11
comment I pitched my starter when it was too hot. Is it still ok to use?
Any idea how warm, warm is? Are we talking blood warm, or scald-your-hand warm?
Dec
11
comment How do you sparge?
This is interesting, but not really an answer to the question. Can you comment on technique or offer any tips?
Dec
11
comment My beer is not carbonating in my Keg
Temperature has a lot to do with it, as well. If the beer isn't cold enough to dissolve the CO2, it's all going to come out when you pour and you'll get a flat beer in the glass.
Dec
11
comment How much torque is required to operate a barley crusher?
+1 I'm interested in the answer as well. The last time I researched this, I came up with wildly different answers.