dsidab81

179 reputation

bio	website
	location	St. Paul, MN
	age	31
visits	member for	1 year, 3 months
	seen	Apr 19 at 18:30
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	179 reputation	bio	website		visits	member for	1 year, 3 months
7 badges		location	St. Paul, MN		seen	Apr 19 at 18:30

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Jul 18	answered	What is a good alternative to Magnum hops in a barleywine?
Apr 18	answered	Is there a brewing software that supports late additions?
Apr 18	answered	What brewing calendar tools are available?
Mar 30	answered	Chilling wort using ice packs
Mar 30	comment	Is it okay to move the beer while its fermenting? I second this!! I am now not too proud to use my brew hauler.....after lacerations to both hands, feet, and stomach.
Mar 29	accepted	Scaling from partial boil recipe to full
Mar 29	revised	Scaling from partial boil recipe to full added recipe link.
Mar 29	asked	Scaling from partial boil recipe to full
Mar 19	answered	Bottle conditioned brew has condensation
Mar 17	accepted	Priming calculation after cold crashing for a week
Mar 15	comment	Priming calculation after cold crashing for a week That above quote was from the byo article below. Although he mentions a stable fermentation temp, but it also makes sense that more CO2 is not created by cooling the beer. Lately i've primed my beer to my last secondary temp and have had mixed carbonation issues. I will attempt in the two batches this weekend to carb to my average fermentation temp. I'll report my rather un-scientific findings :0
Mar 15	comment	Priming calculation after cold crashing for a week "if your beer warms up after fermentation, it will lose CO2. This will not happen instantaneously, though. However, lowering your beer’s temperature will not increase the level of CO2, unless a source of CO2 is present. (Continuing fermentation or CO2 from an outside source — like CO2 cylinder — are the two most likely possibilities.) If you want to accurately estimate your residual amount of carbon dioxide, hold your fermentation temperature constant and add the priming sugar to the beer at this same temperature. You may then warm the beer up for bottle conditioning,if needed"
Mar 15	awarded	Commentator
Mar 15	comment	Priming calculation after cold crashing for a week Okay guys, I asked the same question on NB's forums. The below reply is from gregscsu " You will want to use the highest temperature the beer reached post fermentation. If the beer never went above 63F at any point use that number. Or if you raised the temp to 68F at the end of primary to ensure attenuation then you would use that number."
Mar 15	asked	Priming calculation after cold crashing for a week
Feb 24	comment	All-late addition hop APA Yep i realize that...i just used generic values to see the level of ibu's created from 10 min only additions. 2.5 hour mash does seem crazy long. My last biab was mashed for 90 minutes due to me getting caught up with a plumbing leak. that batch is ready for bottling this week....guessing it will be dry as heck!!
Feb 23	answered	Bag-in-box packaging
Feb 23	comment	Small batch size brewing trub issues Only 6 beers out of 2 gallons!!! I'd expect more than that out of 1 gallon. do you filer your work prior to pouring??
Feb 23	comment	All-late addition hop APA You beat me to it! I was intending to edit my post to mention this is the hopburst method. +10 good sir!
Feb 23	accepted	adding 1 g to 5 g recipe - keep OG the same