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location Los Angeles, CA
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visits member for 2 years, 5 months
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Feb
22
comment when making whiskey (or beer) what is left of the barley?
Keep in mind that after mashing and lautering the spent grain is wet, so it will subjectively weight a whole lot more than the 20% figure would suggest!
Nov
20
comment Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
Meh. I've never been one to strictly measure out water volumes when doing BIAB. I use a standard mash volume and then sparge "until it's done" which depends upon grain volume, crush, etc. To each their own.
Nov
17
comment Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
I've never noticed a difference in terms of water volume doing BIAB, so I doubt it affects pH much. Squeeze away!
Sep
27
comment Will Dry Hopping Add Bitterness?
Very interesting! I'd love to know if this is verifiable and what compounds might be causing the bitterness.
Sep
25
comment When using a drill whip to degas, how do I ensure I will not aerate the wine/mead?
The issue with mead 'oxidation' (in my opinion) is that you will tend to drive off some of the aromatics, which tend to be pretty volatile. A mead that just sits with exposure to ambient air/oxygen will be somewhat less fragrant.
Sep
18
comment What are the possible consequences of putting dry yeast straight into the wort?
What I mean is that you can take 5 gallons of 1.115 must, sprinkle a single packet of dry yeast into it and it will ferment dry with no problems. The same can't be said for wort of a similar gravity, which makes me think that perhaps wort has less yeast-friendly chemistry compared to wine must.
Sep
18
comment What are the possible consequences of putting dry yeast straight into the wort?
And yet it seems to work wonderfully for wine must, which has gravities in the 1.1+ range. If the theory is correct that a large portion of cells die, then it is not due solely to osmotic pressure.
Sep
16
comment What are the possible consequences of putting dry yeast straight into the wort?
shrug I usually proof my yeast when I rehydrate, either with DME or sucrose. I'm not sure it makes much of a difference, honestly.
Sep
14
comment Aerating When Moving from Mash tun to Boil Pot
The heat from boiling is FAR more likely to oxidize wort than any pre-boil oxygen exposure. HSA is really a silly myth.
Sep
6
comment Wine max secondary fermentation time
Some oxidized wines are good, like Madeira or tawny port. Definitely agree, don't toss it!
Aug
15
comment Can Olive Oil REPLACE oxygenating wort
Wow. Interesting. Aeration is the most annoying part of brew day for me, so this looks like a great alternative. Thanks!
Aug
13
comment What is the difference between Clean, Sanitized and Sterilized?
Sterilize = kill EVERYTHING. Not just bacteria but literally every microscopic organism on the surface. Sanitize just means to reduce them to the point where they won't infect your wort/must.
Aug
8
comment Strange aftertaste in mead?
DAP == diammonium phosphate. I would just use commercial yeast energizer, it's too much hassle trying to make it and you will use quite a bit if you make mead regularly.
Aug
7
comment Strange aftertaste in mead?
I would suggest going with equal parts DAP ("yeast nutrient") and "yeast energizer" (yeast hulls, phosphorous, DAP). Ken Schramm's book (The Compleat Meadmaker) is a great resource for recipes and info. BTW, I used a Cool Brewing bag for my last batch and it works almost too well for temp control. At first temps were so low I had to reduce the amount of ice. Good luck!
Jul
10
comment Raisins in basic wine recipe
In winemaking, tannins are good. They give complexity and mouthfeel. I may have misread OP, I was thinking he was pre-boiling the raisins and throwing away the water (adding the raisins afterward) which would leech out not only tannins but nutrients needed by the yeast in most country wine recipes.
Jun
29
comment What is the secondary fermentation debate?
Its only necessary in a big conical because the increased fluid pressure on the yeast bed promotes autolysis far more than with a small flat-bottomed bucket
Jun
8
comment Storing Yeast Slurry
I have a somewhat similar process, except I've never waited as long as 8 months. I'm glad to know I could though!
May
30
comment Extract vs Mash
Really? -1 with no comment? Lame.
May
23
comment Why isn't my gravity increasing? Has fermentation stopped?
It is more-or-less true that with extract kits you don't strictly NEED a hydrometer--as long as you follow directions you will hit the target OG within a point or two and the FG will be whatever it will be. Not upvoting because of the recommendation for 7 day primary and secondary...secondaries are not necessary and racking after a week is too soon.
May
22
comment Why isn't my gravity increasing? Has fermentation stopped?
I know everybody says "if gravity is stable over several days, it's done" but that strongly suggests to newbies that they should be checking gravity every day, which is a bad idea IMO.