284 reputation
128
bio website jasonmeckley.blogspot.com
location Camp Hill, PA
age 33
visits member for 2 years, 10 months
seen Sep 29 at 13:16

When I'm not coding I'm brewing.


Jul
26
comment Spigots: What's the consensus
the greatest chance of infection is between flameout and fermentation. this is when microbs have the best chance to infect. Now it doesn't take much to prevent infection. clean, sani, seal. if you have to open up primary it won't have negative impacts on the beer. relax, have a homebrew. once fermented the chance of infection through the normal course of homebrewing is almost 0. the alcohol prevents other microbs from taking residence in the beer. don't stress over this too much. find a technique that works for you and be done :)
Nov
14
comment How much malto dextrin is too much? Increasing body of gluten-free homebrew
a word of caution: sorghum makes for a very bad tasting beer. You really need to sweeten (honey, sugar) and hop (2-4 oz) the wort to mask the flavor. My friends w/ celiac like the beer, but compared to real beer it has a terrible aftertaste. I would suggest other malt alternatives like Quinoa, Amaranth & Buckwheat for base grains.
Nov
8
comment Will bitterness from a flameout coffee addition fade with age?
for future batches, add whole beans to secondary 1/4 to 1/2 lb. you get the coffee flavor without the overwhelming acidity
Nov
6
comment Building Custom Sized Carboys
glass does break easy. i've learned that the hard way. fortunately it was empty. No beer was lost <phew>
Nov
6
comment Building Custom Sized Carboys
there you go :) glass is the default type but it doesn't have to be.
Nov
6
comment Building Custom Sized Carboys
some say plastic will leach into the beer, where glass will not. It really depends on how long the beer will sit. if it was a few weeks, then there is no harm. a few months then maybe I would go for a stronger material, but that could just be a boogie-man of home brewing. plexi-glass may be a good choice for building a secondary fermenter too.
Oct
25
comment Maple wood aging as opposed to maple syrup
for the pumpkin pie flavor I'd go with equal parts powder ginger, nutmeg & cinnamon in secondary. not too sweet, so the beer/hops character doesn't disappear behind the sweetness.
Oct
23
comment Initial Fermentation Temp?
the difference between 70 and 75 for home brew, especially your first few batches is negligible.
Oct
22
comment What does it mean when a recipe calls for a boil addition of coffee in pounds, but also mentions brewing the coffee?
i made a coffee stout before with 1lb of coffee and yes you don't need nearly that much (lesson learned). 1/4 - 1/2 lb is plenty. I used whole bean in secondary for 2 weeks and it came out great.
Jun
20
comment How much weight to add to a dry-hop bag?
your over-thinking this. just add the hops to the carboy. wait 7-14 days. bottle/keg. enjoy. we're talking about 5 gallons, not 500.
Jun
12
comment Why does the temperature of bottle conditioning determine the amount of priming sugar?
co2 is solvent in solutions. the cooler the temperature of the liquid the more co2 can be absorbed. another reason why you want to chill your brew before opening.
May
16
comment Why is my starting gravity low?
interesting, because this is almost the opposite of what I told. I was told that a 30 minute rest wouldn't make a difference. the point of the strike water (?) is to stop the sugar conversion/extraction. so 0 min, or 30 min makes no difference. my quest for better efficiency continues.
Mar
26
comment Mash Efficiency and Quality of Wort
how was the final product? if you were satisfied then there isn't a problem. if the flavor was 'off' then this would be one aspect to adjust.
Feb
27
comment Why is my starting gravity low?
This seemed to make a difference. I also boosted the base grains from 6.5 to 8 lbs to get a bigger beer. all told I had 5.5 gal in primary and the SG was slightly higher than the directions calculated. expected more with more grain, but it may be a volume issue. that's next on the list to tackle.
Jan
30
comment Why is my starting gravity low?
thanks for the tip. another excuse to swing by the supply store:)
Jan
30
comment Why is my starting gravity low?
OK, now I understand. I have always purchased kits, so I don't usually have extra ingredients.
Jan
28
comment Why is my starting gravity low?
I think this is my next logical step easy to make these corrections and see if my numbers hit.
Jan
27
comment Why is my starting gravity low?
i understood reads should be taken at ambient (68F) when transferring to primary. How would I take a reading pre-boil?
Jan
27
comment Why is my starting gravity low?
grains are crushed from the vendor, but biol volume is definitely a factor. a play it loose in that regard. I have a measuring cup that maxes out a 4 cups. I use that to measure out gallons pre-boil, but I don't know by post boil until I transfer to primary. I'm still trying to figure out how to account for grain absorption and loss to mash tun & kettle.
Jan
27
comment Why is my starting gravity low?
i heard that a rolling boil is all you need, not matter what style. I used 1.5 with Phat Tyre (first AG) and SG measured low so I switched to 1.25 to get the thicker mash, assuming more extraction per unit of water. I have used 2 resources: brewmorebeer.com/all-grain-brewing-mashing and the home brewers calculator for my android.