Pietro

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	1,456 reputation	bio	website		visits	member for	1 year, 6 months
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Oct 25	comment	Maple wood aging as opposed to maple syrup The problem is, it sounds like maple syrup ferments out, even if you add it @ priming. See Denny's answer homebrew.stackexchange.com/questions/7871/…
Oct 19	comment	Storing full kegs at room temperature ugh. kegging is more cumbersome that bottling for me! I guess I need to hang it up until I can get a serving fridge.
Oct 18	comment	Storing full kegs at room temperature edited! Thanks!
Oct 18	comment	Temp swings and forced carbonation so if i'm going to carb it while at 38 degrees, warm it up (due to no space in the fridge), then cool it back down to serve it, should I mess with the carb levels, or just leave it?x
Oct 16	comment	Should I be disappointed? upvote for the answer, but either BYO or Zymurgy did a controlled study of whether rehydration actually does anything at a homebrew scale. The results were that it didn't....I still do it though if using dry yeast :-)
Oct 11	comment	How do you harvest yeast from a commercial beer? does anyone know if Rogue re-yeasts with something other than Pacman, or if their 22oz beers are bottle conditioned, or simply unfiltered? Need to get me some of that!
Oct 9	comment	Do I need to rack to a new vessel for a secondary (fruit) fermentation FYI, JZ says that cherries are one of the trickier fruits to work with. I think he says to add them after primary ferment and potentially supplement with cherry extract. If you went with ONLY extract, you risk getting a cough syrup-like flavor/aroma. I'm thinking the one-two punch is the ticket.
Oct 9	comment	Do I need to rack to a new vessel for a secondary (fruit) fermentation right, I'm rarely a secondary guy. The most current wisdom I have read is not to rack UNLESS you are doing a true secondary fermentation (ie with fruit, brett, or something else). My question is, do you even need to do it THEN? I'm not sure you do, particularly if you are going to do a clarifying/bright vessel for some additional conditioning/clarifying. It doesn't seem like there is much practical benefit to racking BEFORE the secondary fermentation/fruiting.
Oct 3	comment	Slow temperature rising vs equivalent fluctuations one other thing to note here, when you do raise the temperature, sometimes the steady or increased airlock activity can just be CO2 escaping out of the solution as it warms. Actually it usually is.
Oct 3	comment	Can weighting dry hop bag with metal objects impact the flavor? also, I read the following OSHA reg, which seems to essentially say that the toxicity lies more in the FORMATION of hexavalent chromium as opposed to the compound itself. I still don't want it in my beer obviously, but trying to make sense of whether this stuff is safe to drink. osha.gov/SLTC/hexavalentchromium/index.html
Oct 3	comment	lemon flavor after kegging no dish soap, keg was soaked for 10 hours in oxyclean, then double-rinsed and sanitized. Removed all parts as well and submerged in both. It honestly may have been from the dry-hop with Northern Brewers. I have subsequently read that some steams (even Anchor) have a light citrus aroma. Its probably from the hops, particularly the dry hops. I'm going with that.
Oct 3	comment	Can weighting dry hop bag with metal objects impact the flavor? I removed both hop bags and examined all the chromed pieces. They did not appear to have any degredation/oxidation/corrosion, however, I'm not sure if the female portions of the attachments are coated, so I may have leeched some steel into the beer. I'm not sure if its just front of mind, but I may be tasting some metallic flavors. Going to have the wife try it and see if she likes it or can perceive any metal flavor.
Oct 2	comment	Can weighting dry hop bag with metal objects impact the flavor? rushed home and pulled them out of the beer, and they don't appear to have corroded. Going to try to rack asasfp and save the beer. Next time I will use marbles. Oh wait, I'm not a 19th century schoolchild and DON'T HAVE MARBLES ON HAND!! (anger not directed @ anyone here, but I have always seen to use marbles to weight down a hop bag and would not even know where I could find such things....maybe the town crier or the shoe cobbler?) Thanks for the heads up! Is this still drinkable or is it toxic!?
Oct 2	comment	Can weighting dry hop bag with metal objects impact the flavor? They have been in the beer since Thursday, or five days, FYI.
Oct 1	comment	Racking a carbonated beer from a keg back to the fermenter to answer a comment that came up of why I would pitch apricots if I don't like fruit beer, I would say the same reason I brewed a California Common for the first time when I didn't really like Anchor Steam: to try something new and learn about it. I actually find this beer very refreshing and has opened me up to a style I had previously not really dug at all.
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	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 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.