Pietro

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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	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.
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 :-)
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 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	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.
Dec 14	comment	Layering different varieties of hops at single intervals upvote! will do. Read DGB awhile back but am definitely due for a refresher!
Dec 7	comment	My beer is not carbonating in my Keg interesting...I wonder if there is a certain amount of pressure in the headspace, it doesn't allow the liquid to absorb the CO2/gas?
Dec 7	comment	New to Kegging - Help I've been doing this since I started kegging with some pretty repeatable success. FWIW, it seems a bit easier to set the keg on its side and roll back and forth with your foot. I also turn the gas down to 15 psi after shaking and hit the release valve and let it sit for a few hours @ 15 psi.
Dec 5	comment	When am I supposed to add my dark grains Ok tried this again on the carb and it is pretty damn solid. It has a nice roast backbone, but is in no way acrid like some other stouts I have made. Might try the same 'add at sparge' method next time, and as Graham says below, dial in the recipe without the roasted grains, and powder them up in the mill prior to adding at sparge.
Dec 3	comment	When am I supposed to add my dark grains Maple syrup, coffee, chocolate, home-toasted oats. Founders does one that is delightful.
Nov 30	comment	My beer is not carbonating in my Keg wait, just re-reading this. Did you actually hook your CO2 up to the dip tube, or to the gas tube? Most cornies have each poppit 'tower' marked as 'in' or 'out'. Gas goes in, beer goes out.
Nov 30	comment	[WIKI] Fermentation Temperature Control Methods I won't downvote this, but I've had great results with the method you advocate against in this post since I started controlling ferm temps, and most of the experts and multiple-award-winning homebrewers (Jamil, Tasty, and others) are in favor of this method. I haven't measured it with a thermowell and/or graphed my temp during active fermentation, but would be interested to know others' opinions on this. All that being said, you may be right!
Nov 13	comment	How worried should I be about a plastic-wrapped kettle that had to air chill for two days? I know its not a perfect seal, but if he plastic-wrapped everything, I doubt there was a whole lot getting in there.
Nov 8	comment	Primary fermentation is still bubbling after 2 weeks. What are the consequences? Temp SWINGS have worse effects on beer than the 'WRONG' temperature.
Nov 8	comment	Primary fermentation is still bubbling after 2 weeks. What are the consequences? if you have room, for your next batch, stick your fermenter in a bigger container with 3-6 inches of water. That will at least minimize temp swings, as it increases the thermal mass. Google 'swamp chiller' and take a stab at doing that. Even basic temp control will improve your beer DRAMATICALLY. (more so than quick chilling, moving to all-grain, and a dozen other things homebrewers typically do before getting temp control!) If you really want to be a nerd, do a simple temp control like above on half your next batch, and leave the other half to ferment ambient. you will taste the difference.
Nov 8	comment	Will bitterness from a flameout coffee addition fade with age? This is a great idea, but you don't even really need a french press. You can mix the water and the grounds, leave them in the fridge overnight, then pour through a coffee filter. Also once your cold steep coffee extract stuff is done, pull four 2oz samples of the base beer, and add different amounts (usually in tsps.) of the extract. taste them all, then scale. then add .75x that amount to the whole batch (as you can always add more, but can't take it out!)
Nov 2	comment	Porter recommendations to avoid acidity @ Denny what benefits do you get from such hot water? I had always thought from my grain-steepin' days that temp affected tannin extraction as well.