Pietro

1,456 reputation

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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
19 badges		location			seen	May 1 at 18:44

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Oct 1	accepted	Benefits of 'resting' home-roasted grains
Sep 28	comment	Can weighting dry hop bag with metal objects impact the flavor? Given the PITA it was (and will be when I keg/bottle!), I likely will NOT be weighting a dry hop bag again!!
Sep 28	comment	Can weighting dry hop bag with metal objects impact the flavor? It is the first time I've done it, and I'm not sure why I decided to on this batch. I'm going to check out that episode of Brewstrong where they talk about dry hopping. Not sure whether its worthwhile or not..
Sep 28	asked	Can weighting dry hop bag with metal objects impact the flavor?
Sep 28	asked	Benefits of 'resting' home-roasted grains
Sep 28	comment	What causes fermentation to slow down under normal conditions? Its more the temperment of the yeast that dictates raising fermentation temperature than anything. Some styles call for it, as the style NEEDS to be dry. For instance, most saisons are too sweet. To get them to finish bone-dry, brewers need to start fermentation in the mid-high 60's (to minimize fusels), then raise the temp. Further, the finicky 'dupont' yeast (WL 565) often slows down if kept @ a constant temp. I don't understand the biology of why this works other than you are keeping the yeast comfortable and fostering growth and sugar consumption.
Sep 28	accepted	What will too much Caramunich do to my beer
Sep 27	asked	What will too much Caramunich do to my beer
Sep 24	comment	How to control temp between two fermenters in the same chamber I realize that ideally, I would have a separate chamber, heating/cooling element, and controller for each ferment, but my question was, with the setup I have, what is the best way to get a controlled fermentation. I'm thinking two pieces of styrofoam to make a channel between the two, taped to each fermenter.
Sep 24	comment	High 'finished' gravity Should I rouse the yeast as well? I'm guessing since this strain flocs so tightly, I might need to actually disturb the cake on the bottom with a gravity theif or spoon, then rouse, with a temp raise. Will report back in a week.
Sep 24	comment	High 'finished' gravity raise it again, you mean? 70-72 degrees?
Sep 24	comment	High 'finished' gravity similar wort, did separate mashes. (the twin had 2-row instead of MO, some biscuit, and a little less Munich). Tried rousing the yeast and brought ambient temp up from 62 to 66 degrees 2 days after I pitched, when I first noticed the krausen dropped. Saw some activity, but as pointed out in the other thread, it may have just been CO2 escaping due to the temp change.
Sep 24	asked	High 'finished' gravity
Sep 21	accepted	How much does gravity typically drop after high krausen
Sep 20	comment	How much does gravity typically drop after high krausen the increase wasn't that substantial, though you may be right. Trying to keep in mind that I pitched this 4 days ago.
Sep 20	accepted	Corn Sugar Off Flavors
Sep 20	accepted	Diacetyl Rest on Cream Ale
Sep 20	accepted	Honey Post-Fermentation
Sep 20	accepted	Style Question: How does a stout become a porter?
Sep 20	comment	How much does gravity typically drop after high krausen this could have been a straight up stalled ferment...roused the yeast this evening, increased the temp of the ferment chamber, and airlock activity has started up again. Would be an interesting question to answer though, maybe a yeast expert can find an answer. If nobody does in the next few days we can probably close this question.