288 reputation
213
bio website google.com/profiles/…
location Pennsylvania
age 30
visits member for 4 years, 1 month
seen Mar 20 '13 at 9:44

I am a Java/web developer for a large electronics manufacturing company in PA.


Dec
8
comment 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.
Dec
8
comment 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?
Dec
8
comment 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.
Dec
8
comment 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.
Dec
8
comment 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!
Dec
8
asked What factors can lead to a higher attenuation?
Nov
29
awarded  Commentator
Nov
29
comment If/When to move to secondary fermentation
I ask those 2 questions, because if you're waiting for the yeast to finish it's clean-up before moving to the secondary, it seems like there won't be enough CO2 created in the secondary ... and if you try to move it to the secondary before fermentation is totally complete because you want CO2 created, it sounds like you are saying it won't spend enough time on the yeast cake to do clean-up.
Nov
29
comment If/When to move to secondary fermentation
2 questions ... If you don't move it to secondary until 2+ weeks have passed (well after majority of fermentation is complete), will the beer produce enough CO2 in the secondary to push out oxygen? 2) Can the yeast really not do clean up in the secondary if it is moved too early?
Nov
19
comment Do you keep your wine/beer making records online?
My brother and I brew together, so we just have a shared folder with all of our recipes in Google Docs that we can both edit. Very handy tool.
Nov
19
comment Do you keep your wine/beer making records online?
Cool! I use both applications ... Google docs probably has more to offer than dropbox in this regard because you get a browser based editor as well.
Nov
19
comment Do you keep your wine/beer making records online?
In the form of what... Word docs?
Nov
18
comment What's a good breakdown of all the sugars in regards to brewing?
+1 because I'd really love to find a good reference for this.
Nov
18
comment What's a good breakdown of all the sugars in regards to brewing?
I think most lager yeasts can break down Maltotriose, but most ale yeasts cannot, correct? I think that's why many lager yeasts have the potential to produce a dryer beer ... because they can break down a higher percentage of sugar and achieve a higher attenuation.
Nov
18
comment What does a 0 minute boil time mean?
@Denny, so leave them in until the wort is chilled and goes into the fermenter, right? If so, that is what I was missing here...
Nov
17
answered What are my options for brewing software?
Nov
17
awarded  Autobiographer
Nov
16
awarded  Supporter
Nov
16
comment How do I make a Yeast Starter?
Do you have to worry about that wort getting contaminated if it sits around for a long time?
Nov
16
awarded  Scholar