918 reputation
314
bio website boirque.blogspot.com
location Finland
age 40
visits member for 2 years, 3 months
seen Apr 30 at 16:34

Software Developer interested in craft brewing, snowboarding, cycling, surf, sci-fi, biology and travel. Ah! and computers...


Oct
17
comment Does temperature during bottle conditioning effect the flavour?
And the banana flavor most likely came from the yeast used. It is caracteristic (and wanted) in Weiss beers.
Oct
2
comment Off flavor/odor from cold break
Did you use the same yeast on that PET? Could that second 'batch' been contamined?
Sep
22
comment How to add coffee/chicory to beer?
@KRock Do you boil the coffe after cold brewing to sanitize before adding it to the beer?
Jul
30
comment Vacuum sealing harvested yeast
@mdma Will store in the fridge at about 5 degree Celsius.
Jul
30
comment Vacuum sealing harvested yeast
@Scott - Without oxygen at least mold won't develop, that would improve storage prospects. But the question is, would that allow better conditions for other nasties to develop?
Jul
30
comment Vacuum sealing harvested yeast
@Scott Why so? The process is the same for regular harvesting + a 10 seconds extra to pump the air out of of the glass container... If that increases the potential storage time I think It could be worth it
Jul
22
comment Consequences of infection in a beer?
So, what do you do with your vat of vinegar once you get it? You warn against taste-test... Mix with water to use?
May
23
comment The “correct” step to add cinnamon and vanilla?
I think he means he let it soak in secondary fermentation.
Apr
26
comment Oh… my back… (how do I brew with less heavy lifting?)
@MichaelMus Get a long hose and you are good to go with the immersion chiller! Also, you can mash on the burner without having to switch to BIAB.
Apr
17
comment Picking hops very late
How did that turn out?
Apr
10
comment How to Cold Crash an Imperial Stout?
@Conor Must correct myself here, a few days ago I heard about the 'Black Ale' style, which seems to be a porter/stout with a large charge of hops. See my edited answer for details.
Apr
7
comment How can I fix low starting gravity?
@DennyConn Correct, I overlooked the batch sparge part. Just for the record, 'traditional' batch sparging doesn't require letting the wort sit any longer than the time it takes for the solids to fall back in after stirring (mash is already over, go ahead and drain it).
Apr
6
comment How can I fix low starting gravity?
And regarding your lower efficiency, what sort of equipment you use on your batch sparging? A manifold? False botton? Bazooka Screen?
Mar
29
comment Brewing timer in Brewing software
yep, look at the 'timer' tab in beersmith.
Mar
29
comment About going BIAB
@paul Well, I assumed an regular beer with the regular BIAB process (full boil). You aren't answering the question either, or rather, you are setting boundaries just like I did, if you require 1.25 quarts water/pound grain or assume a concentrated boil with later water additions. If you do a small beer you need an smaller vessel, a bigger beer will require a bigger vessel, unless you use simple sugars or add water or do other tricks. My answer gives a middle of the road size, but I guess we can agree on disagree on this one. :)
Mar
28
comment About going BIAB
I just installed a pulley system over my oven (just a hook on the ceiling and another on one of the walls) and use it to suspend my bag minimally, so it won't touch the botton of the kettle while I'm heating it (I don't even take it out of the wort). It is handy also when removing the grains, I can leave it to drip over the mash while heating.
Mar
28
comment About going BIAB
@paul The question didn't specify any of that, my answer was within the boundaries of my earlier question, and for the kind of beer I specify there, it is indeed valid.
Mar
27
comment About going BIAB
They do say that, on the other hand, neither Jamil or Palmer had much hands on experience with BIAB. I would try it and draw my own conclusions. On the sinle batch I did so far I couldn't see much difference.
Mar
27
comment About going BIAB
@GalapagosJim I believe the main reason is the diminished risk of tannin extraction. Heard that here: thebrewingnetwork.com/shows/670
Mar
22
comment Can I change the color to my beer to an arbitrary color?
Why during primary? Usually I read about people doing fruit additions to secondary.