Chris Plaisier

1,118 reputation

bio	website	hopville.com/brewer/plaisier
	location	Seattle, WA
	age
visits	member for	1 year, 4 months
	seen	2 days ago
stats	profile views	5

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.

	1,118 reputation	bio	website	hopville.com/brewer/plaisier	visits	member for	1 year, 4 months
17 badges		location	Seattle, WA		seen	2 days ago

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Jan 26	answered	Need a simple extract IPA recipe
Jan 26	comment	Electric brewing inside If you do go this rough be sure to use GFI outlets. Otherwise you risk electrocution. Using a stove is a much better option and works quite well. Just use a lid.
Jan 26	comment	Electric brewing inside On my really quite sad stove in my apartment I can get 5 gallons to boil in 15 to 20 minutes. The key is to keep the lid on which retains a lot of the energy lost to water vapor. Without the lid on it took 45 to an hour to boil. That seemed like an easy fix. I do half batches and full batches in almost the same time as it takes with a propane burner outside.
Jan 24	comment	Beer not carbonating I brew a Belgian golden strong ale and it takes a couple months at room temperature ~70 degrees C to carbonate fully. But that doesn't stop most of them from being drunk before they carbonate. ;-)
Jan 24	comment	Can BIAB be scaled down to tiny batches? I have brewed quite extensively with BIAB in an apartment using a stove and recently moved to 2.5 gallon batches (9.4 liters) for experimentation. Works great. Shouldn't be a problem to scale down. The method of adding water to reduce the specific gravity is used a lot. Just be careful not to heat too much and carmelize your wort.
Jan 14	comment	Increasing IBUs post fermentation Also could consider: northernbrewer.com/shop/hopshot.html
Jan 14	answered	Can I use nylon stockings as a hop-bag in wort?
Jan 11	comment	What is the recommended procedure for bottling given this setup? Autosiphons are also very handy for filtering out dry hopped hops I have found as well. Most likely this is only the case if you use whole hops like I do.
Jan 3	answered	how much air would I need to move to be able to brew in my basement?
Jan 3	answered	How to clean my my stove top?
Jan 3	comment	Increasing the 'caramel and coffee tones' of my porter For the caramel flavor what about taking out the first runnings and reducing them down like some people do for Scotch ales. Did this for a recent Scotch ale and it tastes great.
Dec 29	awarded	Yearling
Nov 13	comment	How worried should I be about a plastic-wrapped kettle that had to air chill for two days? Sealing with saran-wrap could seal the container up. And if there was still steam from the boil it could have sterilized the whole business. As Charlie Papazian says relax and have a homebrew. Wait and see it could very likely turn out just fine.
Nov 12	comment	How to clean the inside of a blowoff hose I also started by using blow-off hoses. But now I do as you suggest and use a bigger carboy (6.5gal for 5gal batch and 5gal for 2.5gal batch). This approach is cleaner and works really well even for larger beers with lots of krausen. The potential to suck back sanitizer when using a blow-off hose convinced me that wasn't a really viable option. ;-)
Nov 12	comment	Will refrigeration help carbonate my beer? Yeast should still be active at 60-65, but it will take longer to get them to carbonate. Patience will get you where you are going. But a little heat would speed things up. Putting them next to your furnace or furnace room works pretty well for me.
Nov 8	answered	Will bitterness from a flameout coffee addition fade with age?
Sep 28	comment	Yeast in Black Dog Ale I always have good luck with Wyeast. Plus as mdma said your dry yeast is a lagering yeast not an ale yeast.
Sep 28	comment	LHBS Got my grain bill wrong. Suggestions? I say go for it too. It is always fun to experiment. The wheat to barley ratio isn't too far off. And subbing Pale 2-Row for Pilsner is not likely to have too large of an effect.
Sep 19	comment	Could non-alkalized cocoa powder cause astringency in a chocolate stout? With mine I add the cocoa powder 10 minutes to the end of the boil. But I bet it doesn't make that big a difference.
Sep 14	comment	Could non-alkalized cocoa powder cause astringency in a chocolate stout? I agree your partial mash method makes it unlikely that you would get an excess of tannins. But I wouldn't discount the possiblity of a wild yeast strain from the cocoa taking off and producing this off flavor. Apparently cocoa is roasted before being pulverized to powder form, and this could kill all the yeast that were in there originally, but not any that came after processing. From reading some more apparently natural cocoa powder is acidic. So depending on your water and such it could be a reaction that happened in primary. My only suggestion is to try boiling it next time.