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location Edmonton
visits member for 2 years, 10 months
seen Mar 25 at 19:50

2nd year brewer, all-grain.

comment Transfert wort in a cube then chill it
If sanitation is the key behind letting the no-chill go overnight why not grab an iodophor mixture and pre-sanitize your cubes. Should be no risk of infection on cooling them quickly if they are pre-sanitized versus an overnight pasteurization.
comment First homebrew batch very sweet
Also how much time has passed? A lot of kit beers suggest bottling fairly early. Could still be working.
comment Ale is cloudy and really fizzy
It may not be that you over primed, but it could be that you bottled too early. In 6 days you could potentially turn a beer around, but ideally a couple weeks to condition a bit more and be sure fermentation is done. Did you also measure the final gravity before bottling? That gives a good indication of how well the yeast has done too.
comment How add authentic coconut flavor to a fermeted beer?
Can't comment on a tincture, but I did a chocolate coconut stout a while back. I used 16 oz of shredded coconut that I toasted in the oven. Put direct into secondary and bottled 10 days later. Flavor and smell was prominent. Clean up was a nightmare... I now have a stack of paint straining bags for secondary additions.
comment Mixing dme and lme
Just to add to this regarding the wheat LME, it already contains a ratio of malted barley so they aren't meant to be mixed with regular DME.
comment How to bottle new brew properly
Those temps seem quite high for fermentation. You may end up with some off flavors. Attached figures from WYeast's site. Primary Fermentation Temperatures: • Ales: 62°F – 75°F (17°C – 24°C) • Lagers: 46°F – 58°F (8°C – 14°C) *Note: Lager fermentations can be started warmer (~60°F, 15.5°C) until signs of fermentation (gravity drop, CO2 production, head formation) are evident. Cool to desired fermentation temperature once signs of fermentation are observed. • Wheat and Belgian styles: 62°F – 85°F (17°C – 29°C)
comment average hop yields
Some quick match and a direct scaling of the recipe I just brewed which called for 8 oz of hops would result in the need for 378 lbs of hops for a 120 bbl tank. Not perfect science there but a ballpark of what a hoppier brew would need on a craft scale.
comment How can one keg be overcarbonated on a 4-line setup when all the other beers pour just fine?
Another thing to check would be the possibility of a clog in the line out.
comment Missed my target gravity and volume by a mile
How long was your boil? I usuaully start at 6 and end up with about a gallon of loss over the couse of an hour. Not that it would effect efficiecny, but seems odd to start with 6 and end at 3.5
comment How to Cold Crash an Imperial Stout?
Good to try one after a month, but an imperial stout tastes pretty darn good after aging it for a year. Don't drink too many too early.
comment Is Videne effective as a non-rinse santizer?
As another possible option, I've been using iodophor for no-rinse sanitizer and haven't had any infections after many a brew.
comment Grow my own hops, what kind
I harvested and dried 26 oz off my 2nd year fuggles plant this year, so you can get a good yield. Less than half that off my Cascade plant but it may have to do with the Fuggles being next to the composter. Planted Zeus as well for a bittering hop. Really it comes down to planting what you like and will get good use out of. I'm in Edmonton, so probably a similar growing climate to Colorado.
comment Can I use liquid nitrogen to cool my wort?
I chill in the laundry room into the washer, so yes you run water for awhile, but it doesn't have to be a waste.
comment Is hop harvesting before first frost necessary?
Thanks Denny, I guess I'll get at it tonight.
comment Any reason not to boil for longer?
I believe there's also the risk of astringency attached to over sparging.
comment How to make the best beer with arduino?
Are you looking to track fermentation specifically? Arduino can do many other things with t-stat/relay type applications for controlling/monitoring mash temp, ferment temp. I think there is even a ph monitoring application. Not sure there is an easy way to monitor gravity/fermentation though.
comment Yeast Washing - danger in long seperation times?
If your trub layer is minimal, you're probably okay. Some people pitch right onto the previous cake so they aren't worried about it. The biggest thing is if the style you're brewing is "delicate" there is more of a chance of picking up coloring/flavoring from the trub. If you're pitching into a 10% imperial stout, or a double ipa then you're less likely to notice anything from the previous brew.