692 reputation
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bio website
location MB
age 31
visits member for 2 years, 10 months
seen Jul 17 at 13:17

Apr
15
comment cleaning copper
I use an approximate 30/70 mixture (30% - 5% acetic acid vinegar). Oxidation is not always a bad thing, you want to achieve a healthy, "passive oxidation layer". Basically I pour a "bunch of vinegar" into a bucket of coldish water......
Apr
15
comment I added sugar and bottled the beer…aged and no carbonation
brewersfriend.com/beer-priming-calculator
Apr
15
comment I added sugar and bottled the beer…aged and no carbonation
I disagree, for easy results add sugar to bottling bucket (I do it this way), for excellent priming results add sugar directly to each bottle (a lot of work). When adding sugar to bottling bucket, it may not mix properly with the entire batch making some bottles uncarbonated and some over carbonated,
Jul
16
comment Yeast rinsing with store bought water?
I taste my yeast samples before pitching them to a starter. Some yeast taste quite different than others, but if you start tasting all the time, then relate the taste to the final taste of your brew, you will begin to learn what healthy yeast should taste like. Don't drink too much though! It's active yeast!
Dec
16
comment How to clean the inside of a blowoff hose
some of the brushes are cotton fibers wound together (Like a floor mop), very soft, so as to not scratch the soft brass of an instrument. Also, as I mentioned, I use a very thin silicone tube around the length of the metal support.
Dec
14
comment Rescuing a weak lager fermentation
Agreed. The starter was way too small, but whats done is done. If there is yeast in there, and they are alive, they should eventually do their job. You may want to double check all your temperatures. Also, you may find that you have some off flavours from the stressed yeast. Time will help subdue some of those flavours.
Dec
10
comment What are some effective, cheap, easy ways to clean and re-use bottles?
bottling off the keg can be quite simple. I find it easier to carbonate in the keg, then bottle a 24 or so for parties or gifts.
Dec
5
comment Is 2 hours cooling the wort before adding yeast too long
I agree. I've left wort overnight many times. I am very cautious with sanitation.
Nov
28
comment Is Pelforth brune an ale or a lager?
Bock's are traditionally brewed with Lager yeast, as fruity esters/ aromas are a a fault of that style. bjcp.org/2008styles/style05.php#1b
Nov
23
comment How long should I condition an IPA?
I agree! Brew with a hydrometer not a calendar!
Nov
11
comment Is this fluorescent light harming my beers during bottle conditioning and storage?
Sweet bottle crates.
Nov
11
comment Yeast harvesting
wow, sorry buddy! Harsh down vote. (PS: The canned wort starters are a bit cheaper then buying the DME for the above answer's procedures.)
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.
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
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)
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.