223 reputation
19
bio website Imworkingonit
location San Francisco, CA
age 26
visits member for 2 years, 8 months
seen Jun 11 at 19:42

Aspiring young polymath, with an eye for technology, data, and cuisine.


Jul
3
comment Temperature for fermenting a hybrid (california common)
Also, can you elaborate on what 'lager' characteristics are lost above 70? And also why temperature variations are bad? I'm trying to learn as much as possible, thanks.
Jul
3
comment Temperature for fermenting a hybrid (california common)
I've never tried a lager before, but I'd say I've had pretty good luck with my ales. I guess maybe not as much as I would have at 60-65 though.
Jul
3
comment Temperature for fermenting a hybrid (california common)
I've seen the heat sink method mentioned before, but I wasn't sure how sustainable that would be. If I fill a tub with 60 degree water, how long would that last until it equalizes to the ambient 70 degrees? Would I need to replace the water several times per day?
Jun
25
comment How long can I let my fermentation go in the original bucket?
I know autolysis isn't really a concern for a typical length conditioning, but I do plan on leaving this for around 3 months. If that becomes an issue around 6 weeks, then I think I'll go for a secondary.
Mar
8
comment Bottle carbonation - too much priming sugar?
@TobiasPatton I did that last time but didn't have a bottle on hand this time. The real question is about the priming sugar though, Is that casuing the sweetness? And if so, does that mean I should anticipate further carbination?
Jan
13
comment Variable carbonation
I bottled just under two weeks ago, and they have been sitting at about 65 degrees since. No real drafts or fluctuations. I haven't found any to be under-carbonated yet.
Jan
13
comment Variable carbonation
I'll have to try that approach next time, I've got plenty of ideas brewing as to how to improve my process. And my puns. They're in the fridge now, for safety's sake.
Jan
13
comment Combating Diacetyl
I had several of my beers last night, and got only the faintest 'twang'. Is this something that should decrease with age? It's also possible I was just too critical with the first couple bottles.
Jan
10
comment Combating Diacetyl
Looks like the yeast was Safale 05
Jan
10
comment Combating Diacetyl
Thanks for the solid advice. The brew is drinkable, some find the flavor almost unnoticeable, but I'm not terribly fond of it.
Jan
10
comment Combating Diacetyl
Thanks. I'll post my recipe soon, but I think you're probably right. Diacetyl was the closest flavor I found mentioned, but the flavor is also very reminiscent of my extract's aroma. As for racking, my father (also a brewer) never racks and found the notion odd. I however was adamant about following the recipe sheet provided by my LHBS, which recommended racking to a secondary at around six days.