288 reputation
212
bio website google.com/profiles/…
location Pennsylvania
age 30
visits member for 3 years, 11 months
seen Mar 20 '13 at 9:44

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


Oct
31
comment What factors go into calculating perceived sweetness/bitterness?
I mentioned hopville in my post. It looks like they actually are using "BU:GU".
Oct
31
comment What factors go into calculating perceived sweetness/bitterness?
In your opinion, do you think it would be possible to estimate gravity units by simply knowing the ABV?
Oct
31
comment What factors go into calculating perceived sweetness/bitterness?
Very helpful. In these equations, you need to know the specific gravity of the beer. In your opinion, do you think it would be possible to estimate gravity units by simply knowing the ABV?
Sep
13
comment Why would someone use Cascade for bittering over Amarillo?
Thanks ScottInNH, good write up, though, it doesn't really answer my question.
Jun
11
comment Beer recipe calculations?
+1 I'm also a huge fan of the site.
Jun
9
comment Why would someone use Cascade for bittering over Amarillo?
So I'm actually marking this as the correct answer, simply because i was sort of looking for a reasoning BESIDES personal preference. This seems to be the most practical explanation.
Jun
8
comment What software do most brewers use?
I absolutely love this site, i can't recommend it enough. Web based is the way to go, especially if you plan to share / collaborate on recipes.
Jun
7
comment Why would someone use Cascade for bittering over Amarillo?
Glad you found it helpful, all Amarillo sounds delicious!
Jun
7
comment Why would someone use Cascade for bittering over Amarillo?
Good point Denny. I was thinking that cohumulone was generally considered undesirable... but then again, the flavor imparted by wild yeast is generally considered undesirable, yet people still purposely brew delicious beer using wild yeast. For me my preference is definitely low cohumulone though.
Jun
7
comment Why would someone use Cascade for bittering over Amarillo?
OK, so good point, availability could definitely be part of it. And as if to prove your point i was just at the local home brew store today and they were out of Amarillo :/ Very helpful perspective, thank you.
Mar
10
comment What are my options for brewing software?
BrewBlogger seems overly complicated. There are much simpler "web-based alternatives". I wasn't a huge fan of BrewTarget either... but it a good free alternative to BeerSmith.
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.
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?
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)?
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.
Dec
9
comment Is Final Gravity a good indicator of sweetness?
Makes sense to me. Thank you.
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?
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.
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?