network profile
| bio | website | |
|---|---|---|
| location | MB | |
| age | 29 | |
| visits | member for | 1 year, 4 months |
| seen | May 18 at 3:05 | |
| stats | profile views | 4 |
|
Nov 7 |
comment |
Will bitterness from a flameout coffee addition fade with age? I have a similar brew sitting in my basement "waiting" to get better! It was an experiment in brewing with coffee and I added too much "brewed" coffee. The flavour has mellowed slightly over 6-8 months, however that harsh bitter taste still persists. I'm hoping more time might help! Next time I will cold steep only. |
|
Nov 5 |
answered | Can I safely remove mold from plastic bottle type fermenter without bad consequences? |
|
Nov 2 |
answered | Tips on Using Easy Clean |
|
Oct 23 |
answered | What is the ginger bug, actually? |
|
Oct 17 |
comment |
Cleaning Fermenter Hey thanks Denny! I didn't think about that! I'll try using less and see how it goes. Cheers! |
|
Oct 13 |
answered | Cleaning Fermenter |
|
Oct 12 |
comment |
How do you harvest yeast from a commercial beer? If you know someone who's into microbiology, they could culture the yeast strain. Provided there is any yeast to culture. Only a tiny amount of yeast (smaller then a water droplet) is needed. |
|
Sep 24 |
comment |
Can I ferment mead without campden tablets? You're saying "sterilized" however I think you're meaning sanitized. Those words may be similar but their meanings are drastically different. Sterilization is not possible for most home brewers, or necessary. Sterilization can generally only be achieved with the use of an autoclave and certainly not with a product such as Star San. Sanitation is what your achieving (destruction of 99% of viables). |
|
Sep 24 |
comment |
Should the starter volume be included in the overall batch size? It's not a "trick" for starters, but if I could say, from experience, keep that Saison HOT!!! And don't be surprised if it stalls out for a week for two half way through fermentation (depending on the year you're using)! |
|
Sep 22 |
comment |
What can I substitute for Carabelge? I can not say about the Carabelge, but I've been very happy with the Saisons I've brewed that contain Munich. I typically use 500g, however I've never brewed a Saison with Munich and Vienna (FYI) |
|
Sep 11 |
answered | Lowering to Lagering Temp, how will the beer taste different after lagering |
|
Sep 11 |
answered | Wyeast Activator Swelling Expiration time |
|
Sep 6 |
answered | Kegerator CO2 Line |
|
Aug 22 |
comment |
a few questions about using carbonation stones If you know anyone who works at a hospital or pharmaceutical company, you might be able to get, medical/ pharma grade, true, silicone tubing from them. It's the highest quality tubing you can use in my opinion. Microbial and odor resistant, and no leeching of any kind. Good luck finding it ANYWHERE for sale! |
|
Aug 15 |
comment |
Is there any trick to draining the water out of an immersion chiller? Ya I agree, blowing in one end will eventually work..... a shot from an air compressor would be a little easier. |
|
Aug 15 |
answered | When is the most critical time to control fermentation temperature? |
|
Aug 9 |
answered | harmful mold growing in fermentation freezer? |
|
Aug 8 |
comment |
Doppelbock fermentation and lagering question! How much yeast was pitched? "whit labs "X"" as in 1 slant? I also brewed a dopple bock at 1.090 as my first lager. I used only 1 pack of Wyeast (100 billion cells) when in fact the brew required well over 700 billion cells. My fermentation was very sluggish. Give it time. Also, once in the bottle..... give it more time. When you think it's ready, give it a bit more time and you will be rewarded with a great brew! |
|
Aug 8 |
awarded | Commentator |
|
Aug 8 |
comment |
Saison stuck at 1.030 Thanks for the tip! It's very difficult for me to get White Labs yeast where I live, but I'll consider that if I ever get the chance. |
