179 reputation
9
bio website
location St. Paul, MN
age 33
visits member for 2 years, 8 months
seen Apr 19 '13 at 18:30

Apr
29
awarded  Popular Question
Jan
16
awarded  Popular Question
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??