252 reputation
19
bio website blog.stephenashelton.com
location Colorado Springs, CO
age 29
visits member for 2 years, 7 months
seen May 19 at 3:49

Independent game developer focusing on mobile platforms


Apr
30
comment What software do most brewers use?
I wrote an Android app a few years ago called BrewDroid. I haven't maintained it, but I just made it free a few days ago :)
Apr
17
comment Would coffee wine be at all similar in taste to Kahlua?
Kahlua is about 20% alcohol. There is very little fermentable sugar in coffee, which would leave a very low alcohol beverage -- not the least bit similar.
Apr
11
comment Storing water after chloramine removal
Have you had problems with this medicinal taste? If not, you might be trying to solve a problem that doesn't really exist. That said, I always filter my drinking and brewing water -- I find chloramines very offensive.
Apr
10
comment Bottling Blended Sours
Yeah -- would take a lot more of each part of the mixture, though. And since sours tend to change over time, I wouldn't want to do this...
Apr
9
comment how to calculate proper proportions to make drinkable wine
I suggest you pick up a book -- those are some broad questions you're asking :)
Apr
6
comment Does temperature rise time between mash steps matter?
Indeed, they are defaults -- I'm suggesting it's a safe assumption that they are fairly sane. Incidentally, I'm doing a step mash for an Irish Stout and it took me about 25 minutes to raise from 120F to 150F. I fear I spent too much time in the beta amylase range, but we'll see.
Apr
6
comment Does temperature rise time between mash steps matter?
I've wondered a lot about this before. In a lot of mash design software (e.g. BeerSmith) you often see suggested times of about 10 or 15 minutes between steps, which is optimistic without the proper equipment (or an infusion). I think Denny has the right answer, but I'd like to see some more data to support it...
Jun
27
comment Can boiling the entire mash achieve results similar to decoction?
Funny. Nice setup, by the way. I'm giving this serious consideration only because I'm designing an electric system (with similar influences as yours) and wondered if there might be enough advantage to putting a heating element in the mash tun to justify doing so.
Jun
27
comment Can boiling the entire mash achieve results similar to decoction?
Good point. You could boil at the end of the mash (after any steps you wanted to do)...
Oct
15
comment Kill yeast in keg
Thanks for the info. If this is true, then Potassium Sorbate / Metabisulfite is probably not a good answer. If yeast ever "recover," there will be plenty of sugars left once I bottle to dry out the cider and/or overcarbonate it.
Oct
8
comment Kill yeast in keg
I'm thinking about grabbing a large quantity of Potassium Sorbate. How long can I expect this to remain viable?
Oct
8
comment Kill yeast in keg
Thanks, I'll obtain some Potassium Sorbate and give this a try. In the meantime, I'll assume this is the right answer :)
Apr
23
comment Yeast for very high gravity (1.138) stout
@brewchez, see my second edit :)
Apr
23
comment Can I make urwagwa?
I've often wondered about this when I eat bananas. I LOVE bananas. I'd be very interested in trying this, so do keep this question updated if you have any experience with it.
Apr
23
comment Yeast for very high gravity (1.138) stout
Getting a bit off topic here, but would you say there are distinct phases of yeast activity on a micro scale (for an individual yeast cell)?
Apr
23
comment Yeast for very high gravity (1.138) stout
You wouldn't aerate when using a slurry? Is that because the yeast colony is established and thus it won't go through much of an aerobic phase?
Apr
23
comment Yeast for very high gravity (1.138) stout
Indeed my concern with using a second yeast is the undesired flavors it might produce. If I can't get my FG where I want with my desired yeast, what would you suggest? And thanks for the input on ferm temp, I'll do my best to keep it pretty low initially.
Apr
23
comment Yeast for very high gravity (1.138) stout
Good points on adding nutrients, and using a "secondary" yeast as a last resort, and for repitching my "primary" yeast to get FG as low as possible.
Apr
23
comment Does a malt “late addition” affect OG?
You really need to phrase this better. "A late malt addition doesn't affect final gravity" makes it sound like it doesn't add fermentable sugar to the wort, which is not what you intend to say.