Pietro

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visits	member for	1 year, 6 months
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	1,456 reputation	bio	website		visits	member for	1 year, 6 months
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Apr 29	comment	What is the benefit of long fermentations/leaving beer on yeast for weeks? I do have a temp controller (single stage, but I switch the jumper based on whether I need to go warmer or cooler than ambient). This also could be a separate question, but on most ales, I really don't worry about controlling the temp after the first 3-5 days. If I'm not in a rush, I will cap the temp on an APA at 66 for 5 days, then bring the fermenter upstairs where the ambient temp is 68-70 and let it ride for another week or so. Cold crash, gel, keg, serve. Other than proper yeast pitches, it has been the single biggest factor in me making better beer.
Apr 29	revised	What is the benefit of long fermentations/leaving beer on yeast for weeks? added 9 characters in body
Apr 29	comment	What is the benefit of long fermentations/leaving beer on yeast for weeks? edited. I also hit it with gelatin once its cold-crashed it I have time.
Apr 29	comment	What is the benefit of long fermentations/leaving beer on yeast for weeks? Yeah, I have a copy and have read it twice...and probably not retained more than 10% of it! I will check it tonight, just thought I'd put the question out there.
Apr 29	asked	What is the benefit of long fermentations/leaving beer on yeast for weeks?
Apr 26	accepted	What is the purpose of lagering?
Apr 26	accepted	How to affect the color of head
Mar 4	comment	Is it important to weigh down a hop bag for dry-hopping? upvoted this one. I used a bunch of steel bolts and such one time, thinking they were 'stainless', but they were in fact CHROMED, which is poison. Pulled them out though and still drank the beer :-)
Feb 22	answered	Adding honey to a cooled wort
Jan 30	answered	What are the practical differences between leaf hops and hop pellets?
Jan 29	comment	What is the purpose of lagering? I feel like I have actually heard this before. Lagers that have darker malts have, by nature, much more tannic/astringent flavors that cold-conditioning helps precipitate out (my understanding is that tannins are a very molecularly large polyphenol). But that would be counterintuitive to your Okfest. Ah the mysteries of brewing!
Jan 28	revised	What is the purpose of lagering? deleted 10 characters in body
Jan 28	revised	What is the purpose of lagering? added 25 characters in body
Jan 28	asked	What is the purpose of lagering?
Jan 23	answered	How much ginger should I add to my mead?
Jan 17	awarded	Popular Question
Jan 16	comment	How to make a beer which is quickly ready to drink heres another homebrew.stackexchange.com/questions/7630/…
Jan 11	comment	How to affect the color of head I ask the question for kind of a weird reason. I am brewing a Valentines Day sweet stout and am planning on doing a secondary with raspberries. I thought it would be really cool to have a black beer with a pink head. Was thinking if I kept the head neutral enough, there would be a tinge of pink/red fromt he raspberries. In any event, brewing this weekend, and using roasted barley instead of carafa/BP/choc, even though the latter are recommended for sweet stouts. Going to add the RB @ mashout so its not too acrid.
Jan 8	asked	How to affect the color of head
Jan 8	comment	First Brew: Yellow Mold - Transfer to Carboy - Slowing of Fermentation what makes you think the initial stuff was mold and not just a krausen (yeast) ring starting to form? Different yeasts behave differently, especially with different conditions (temp, wort composition, etc.). My guess is you will be fine, but the risks probably outweighed the benefits of siphoning out of the original ferm vessel.