1,404 reputation
310
bio website hopville.com/brewer/plaisier
location Seattle, WA
age 35
visits member for 2 years, 7 months
seen Oct 18 '13 at 16:40

A human geneticist and biologist that has been brewing for nearly 10 years off and on. Lately moved over to all grain and have been getting more serious about brewing. Currently working out the bugs of brewing 2.5 gallon batches using the BIAB method.


May
24
comment Can I steep aroma malt
The Aromatic malt you cite is nowhere near the EBC @Paolo stated in the question. It is 7-21L so if you convert to EBC that would be at max 42EBC which is not the same as 150 EBC. At 150 EBC the grain will not self convert.
May
24
comment Can I steep aroma malt
According to this chart: norbrygg.no/forum/… CaraAroma malt which is I assume what @Paolo was talking about has 0 degree Lintner or zero diastatic power.
May
24
answered “Quiescence Yeast” Or will my yeast-to-be survive a travel to the caribbean?
May
21
comment How much peated malt to get a hint of smoke?
This Scotch ale recipe is awesome: popularmechanics.com/home/how-to-plans/… It ends up with 2.2% peated malt. You can definitely taste it but it doesn't overwhelm. So you can definitely go above 1%.
May
20
comment Stopping fermentation and then bottling
You don't ant to do this. It has a high likelihood of ending in disaster. What you do want to do is start brewing beers in the alcohol range you want. To do that just modify the amount of sugars in your wort. Either don't add as much malt extract or if you do all grain mash fewer grains. There are great software out there that can help. Check out brewtoad.com
May
20
comment Dropped the temperature as it was getting out of control, did I shock my yeast?
There are belgian type IPAs which have estery profiles. They are pretty nice, just depends on whether they clash tastewise with your hop choice. Good luck!
May
17
revised Does skunk off flavour go away?
corrected grammar
May
16
comment Fitering BIAB wort
I also mill at the brew store, but they do say you get a lot less fine particles with the conditioned milling. I guess the best option for you would be a finer mesh bag. That works for me.
May
15
comment My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1?
My first thought when seeing the bubbles was that some sort of chemical process was occurring on the lids. Oxidation or some other reaction because of the conditions inside the bottles and those on the outside of the beer.
May
15
comment Which is the superior air-lock liquid: Vodka or Star-San?
I use iodophor water left over from sterilizing other components of the brew process. Never had a problem.
May
15
comment Fitering BIAB wort
I always add whirlfloc. But based on the amount of material in my wort when I used a wider spaced mesh bag it probably is going to be overwhelmed by the particulate matter. On the other hand it couldn't hurt.
May
15
comment Fitering BIAB wort
Check out this article about wet or conditioned milling (beersmith.com/blog/2010/07/11/…). That would reduce the amount of husk particles in the boil. Otherwise I don't really know of a great way to reduce the amount of particulate matter added to the boil. You could pre-sift your crushed barley in a pine mesh screen or a collinder to get rid of the fine stuff before adding to the boil. But that might affect your efficiency a bit but probably wouldn't affect it too much. you could always add more grains to account for the loss.
May
14
answered Fitering BIAB wort
May
14
comment My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1?
Just a question but if your capping was bad wouldn't the bottles fill up with water? I mean I understand that the yeast will put out CO2, but wouldn't water get in? I find using water as a test a bit silly. Seems like the best way is to just wait and see. If they aren't capped properly there won't be any carbonation. If they are then they will be carbonated. If they are bottle bombs then you didn't finish fermentation or added too much priming sugar.
May
14
comment What to brew in the summer?
Why not a steam beer (en.wikipedia.org/wiki/Steam_beer). They say ferment with lager yeast at ale temperatures but 30C would likely work too. Or you could do a hefewiezen with a nice estery yeast and the high temperature should increase those byproducts. But you are going to want to let whatever you do brew sit and let the fusel alcohols dissipate. A less alcoholic beer should have less of those so a hefe or even session beers of many styles would be prudent.
May
14
comment The “correct” step to add cinnamon and vanilla?
@Baard Kopperud: Yeah it is especially nice when you want to titrate how much you add. If you do bottle conditioning the beer will sit with active yeast and condition for while mixing all the flavors together. Whether you would get a different flavor by using a different method I can't say. But using extracts is pretty commonly done.
May
14
comment The “correct” step to add cinnamon and vanilla?
The main flavor compounds in vanilla and cinnamon are both phenolic compounds that will boil off if added to early in the boil. I have always seen them added either 10 minutes or later in the boil. Added to the fermenter in secondary. Or soak cinnamon sticks or vanilla beans in vodka and add that to the bottling bucket. If you take that latter approach you can titrate how much you add.
May
10
answered Dropped the temperature as it was getting out of control, did I shock my yeast?
May
8
comment Can you mash for too long?
When we did this we assumed 65% efficiency. So we had plenty of grain. It just took a lot of sparge water before the amount of sugar running off the massive amount of grains went below what we felt was a completed sparge.
May
8
comment Can you mash for too long?
I haven't ever mashed overnight because I have a hard time keeping temperature controlled enough for an hour or 90 minutes. So I shouldn't have said anything about that so took it out. But the comment about sparging still stands.