dana

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	568 reputation	bio	website		visits	member for	1 year, 6 months
19 badges		location	Manhattan Beach, CA		seen	Feb 14 at 23:05

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34 Comments

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Jan 18	comment	Can you add more yeast into a batch of cider if you think you've killed it? what kind of yeast did you use? How hot did you pastuerize at?
Jan 15	comment	Why would aeration cause diacetyl Sensor: Thanks, will there always be residual alpha acetolactate in a finished beer? (i.e. even with super healthy yeast)
Dec 27	comment	What indicates my burner is at the peak performance? What a great answer, thanks so much
Dec 27	comment	How to use Tart Cherries @sgwill thanks for the great info, in your opinion should I be treating these cherry beers just like any other fruit? The seem to often appear in sours krieks etc, are there any special considerations for those styles?
Dec 22	comment	What is a whirlpool chiller? You are comparing cooling a small amount of wort and recircing to the hot kettle, to whirlpooling the entire kettle about a chiller coil simultaneousky. In terms of the thermodynamics those are not equivalent. Jamil makes this very point.
Dec 21	comment	Measuring Dissolved C02 I understand your answer in theory, but what sort of pressure device are you recommending? Is there a pressure device I can attach to my carboy?
Dec 21	comment	What is a whirlpool chiller? You can whirlpool without an immersion chiler, but you cannot utilize a whirlpool chiller without an immersion chiller. The point of circulating wort is to create more contact between the wort and the immersion chiller. The whole point of a whirlpool chiller is to chill ALL of the wort simultaneously below DMS/hop utilization levels. As you note in your post, a plate/cf chiller can only chill the wort currently in the chiller. I will agree that you will end up chilling faster than normal by recirculating wort into kettle, but you are incorrect to include these techniques as whirlpool chilling.
Dec 21	comment	Brewing Solid Things: Can Leftover Yeast Be Used for Bread? Can we add a Pretzel tag to this? :)
Dec 21	comment	What is a whirlpool chiller? If you don't want to waste water, recirculate back through another immersion chiller in a bucket filled with ice and salt instead of just sending hose water through once.
Dec 21	comment	How do I estimate the viability of dry yeast? What is the source of this article?
Dec 21	comment	overheated the mash by a long shot It was placed horribly, this whole post could use a refresh.. Not to mention this is the second question on the same topic, can someone with higher powers make this more coherent?
Dec 21	comment	\[WIKI] Improving Your Brewing Significantly Buy a copy! The third edition has updated and additional data not on the website. Also, John is a huge part of moving homebrew forward, and buying 10$ book to support him supports us all.
Dec 21	comment	\[WIKI] Improving Your Brewing Significantly I think going all grain has a much lower impact than proper fermentation, knowledge, sanitation, and pretty much everything else. You can get away with DME and a partial mash for many beers, leaving you time and money to focus on more important parameters.
Dec 21	comment	overheated the mash by a long shot @Kevin I gave him the same link in the above post;)
Dec 21	comment	Best Methods for removing chloramine How long do you let the campden sit before heating/doughing/brewing
Dec 21	comment	Should I upgrade my thermometer or just re-calibrate it? +1 to calibrating in the range you actually use
Dec 21	comment	What is 'Batch Size'? Haha! Who knew pancakes were so helpful. That's a good point, everyone's process is different so a batch might not equate to the same amount of packaged beer. It just seems cleaner to me to think of the finished product. I hate losing a bunch of beer to dry hops and trub and not filling a complete keg.
Dec 21	comment	Variable Final Gravity when Priming for Bottle Conditioning +1 Especially the point about adding beer to sugar solution instead of sugar to beer. You might want to buy a mop (or helmet):D
Dec 21	comment	Variable Final Gravity when Priming for Bottle Conditioning How did you mix the beer and priming sugar?
Dec 21	comment	Measuring Dissolved C02 Can I do this on my very lowly carbonated beer in the primary? I'm trying to define how much sugar is necessary given the residual CO2 from fermentation.