meta user
network profile
| bio | website | google.com/profiles/… |
|---|---|---|
| location | Pennsylvania | |
| age | 29 | |
| visits | member for | 2 years, 6 months |
| seen | Mar 20 at 9:44 | |
| stats | profile views | 3 |
I am a Java/web developer for a large electronics manufacturing company in PA.
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Mar 10 |
comment |
What are my options for brewing software? +1 I've recently become a very big fan of this site. Love that it is a web app, and it is dead simple to use for creating, storing, and sharing recipes. |
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Mar 10 |
awarded | Teacher |
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Mar 7 |
accepted | Effect of boil size on IBUs |
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Mar 7 |
comment |
Effect of boil size on IBUs ok, so the volume would still probably be 2 gallons even though I added 8 lbs of DME in addition to the original 2 gallons of water? |
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Mar 7 |
comment |
Effect of boil size on IBUs Gotcha. If only I had looked into this before brewing, my IBUs are going to be about half what we were trying for. Related, if I boil two gallons of water + 8 lbs of DME, is my partial boil size 2 gallons, or is it 2 gallons + whatever space the DME takes up (so more like 3 gallons)? |
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Mar 7 |
comment |
90-minute boil for pilsner malt? Would the same apply if you are using Pilsner Malt Extract? Maybe a silly question, but I'm still a learner... EDIT: nm, just found answer elsewhere, the answer is NO, it does not apply to malt exract. |
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Mar 7 |
asked | Effect of boil size on IBUs |
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Dec 9 |
comment |
Is Final Gravity a good indicator of sweetness? Makes sense to me. Thank you. |
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Dec 9 |
accepted | Is Final Gravity a good indicator of sweetness? |
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Dec 9 |
awarded | Editor |
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Dec 9 |
revised |
Is Final Gravity a good indicator of sweetness? deleted 1 characters in body |
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Dec 9 |
comment |
Is Final Gravity a good indicator of sweetness? But would you sau often times that is not the case and it could be a good indicator? Our would you say it is generally not a good indicator? |
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Dec 9 |
asked | Is Final Gravity a good indicator of sweetness? |
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Dec 9 |
accepted | What factors can lead to a higher attenuation? |
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Dec 9 |
comment |
What factors can lead to a higher attenuation? Agreed, everyone's answers were great. However, this one is probably the most complete and will provide the most helpful information to anyone looking for this information in the future, so I am going to mark this as the answer. Collectively though, all these answers are a great help. |
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Dec 8 |
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What factors can lead to a higher attenuation? I'm adding .0016 to compensate for the temperature difference. i.e., I measured at 75 degrees but gravity should be measured at 60 degrees. |
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Dec 8 |
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What factors can lead to a higher attenuation? So are you saying that certain malts which are used to color the extract also add some amount of non-fermentable sugars as well? |
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Dec 8 |
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What factors can lead to a higher attenuation? You're right about the adjuncts. I forgot to mention that I used about a pound of honey! I'm guessing that is the smoking gun here. And regarding specialty grains ... they don't add to the OG, do they? I was under the impression they typically just added flavor and color. |
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Dec 8 |
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What factors can lead to a higher attenuation? Also, regarding your comment about the amount of yeast ... I did a yeast starter which I wasn't really sure whether I needed to for this brew or not, so I was sort of wondering if the higher yeast count could have contributed to the greater attenuation, which it sounds like you are saying could be a possibility. |
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Dec 8 |
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What factors can lead to a higher attenuation? Cool, thanks! For the hydrometer reading, it was 75 degrees when I measured with the hydrometer so I did add X amount to it to compensate. But yeah, agreed that my equipment may definitely not be the most accurate! |
