1,404 reputation
310
bio website hopville.com/brewer/plaisier
location Seattle, WA
age 35
visits member for 2 years, 10 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.


Sep
4
comment High water pressure compressor for washing bottles
Agreed with the above, and I'd be worried if you got the pressure up too high you might end up blowing the ends off the bottles. Which could be dangerous. Much better to let the water and sanitizer do the work for you. And the ones that don't get clean recycle them. Better not to end up with some dirty beer bottles. Besides you could just get another six pack, drink them and wash the properly.
Aug
13
comment Cold water extraction of hop flavors from fresh hops?
The reason I was worried was a friend who grows hops at home said he had an infection from dry hopping with fresh hops (don't remember the style). I regularly dry hop with kilned hops, but I though maybe most of the bugs would have been killed by the kilning process. But fresh hops could have lots of bugs on the outside of the hops despite their antiseptic properties.
Jul
31
comment Bad (dead) yeast? What now?
I disagree with Scott about starters. I have never used a starter even with high gravity beers and have had no issues with my final gravity readings. I use the Wyeast with the smack pack activators pretty much exclusively and if they puff up they usually begin fermentation the next morning. If you want to do a yeast starter it probably wouldn't hurt anything but by no means is it necessary. One of these days will have to do an experiment. But for beginning brewers pitching the single package should suffice. The problem seems to be that it might have been a damaged package of yeast to start.
Jul
31
comment Could I have accidentally made 19% cider by adding too much sugar?
Might also be useful to figure out how the reading was taken. With only 2L of fermentables how did you take the reading? Is it possible there was some layering issues in how the reading was taken. For example did you take the reading from the bottom or with a thief. Because if the sugar wasn't completely dissolved you could have gotten a sugar laden sample that led to measurement that was way too high.
Jul
9
comment What is the minimum time required to have drinkable beer?
Brewing a session ale could be very quick and not require much aging. I would hazard to say that it would be fairly easy to get a session ale of say 4 or less percent that would taste great after 7 days. But as you increase IBUs, alcohol levels or specialty grains that is where a beer could use some aging before being at its peak taste.
Jul
9
comment How to Correctly Pour a Hefeweizen
Someone I know who brews only hefes rolls his bottles on the table or counter top to put all the yeast into suspension. Then pours out the cloudiest but very taste hefe. Yeast in a hefe is a must.
Jun
15
comment For a Swamp Cooler, what alternatives are there to Bleach, Vodka, and Star San?
Also a black T-shirt most likely isn't enough to block the light from the sun. As long as it isn't direct sunlight you are probably okay, but if the carboys get direct sunlight and you are worried about the light use something like aluminum foil. That would be a much better way to block the sunlight. Also the t-shirts will eventually get moldy and decay if they are cotton. Aluminum foil will not. But then again it won't wick up the water either so you could do both.
Jun
15
comment Why does my beer have a separate water aftertaste?
How do you know that your ABV was off? Did you use a hydrometer? As for water aftertaste, I don't know what that means. Water has no taste as I can classify. But the chlorine or salts in water can change the taste. Where did you get the water for brewing from? When I started I always used the 2.5 gallon plastic spring water jugs from the grocery store. That way I wouldn't have to deal with the chlorine in the local water supply.
Jun
12
comment How do you add Red Pepper to beer?
I have boiled cayene pepper power and ancho chilies I ground up in a coffee grinder. That way the oil containing the hotness gets solubilized into the wort. If you dry hop them I don't know how much hotness you will extract. Soaking the chilies in vodka as suggested below is a great way to meter out how much you add.
Jun
10
comment Yeast Starter Vortex Size
Also interesting points to consider are: 1. the distribution of nutrients in the wort, 2. the possible issues of flocculation on starting a bigger culture and how the speed of the vortex disrupts this, and 3. level of stress the yeast encounter and how a stronger vortex improves the environment making the yeasties happier. I bet that all of these are impacted by the vortexing and may combined with oxygen levels lead to a better starter.
May
31
comment Why does my witbier stink?
Reminded me of something I saw on the Dogfish Head website about the beer Ta Henket they brewed. Not sure if it is helpful but near the end of this he talks about how the wild yeast put a lot of sulfur into the beer. So they ran the beer over a electrified copper which took the sulfur smell out. youtu.be/EcFF9ZDEjuI
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
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
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.