23,078 reputation
11842
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 10 months
seen 38 mins ago

I have been a homebrewer for over 15 years and 440 batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.


20h
answered Cleaning stainless steel
1d
comment Maturation temperature (when SG stabilizes)
Given your revised definition, after 3-4 days it's a good idea to let the temperature rise to ensure complete fermentation, as in my original post. For most yeast strains, that means getting the temp to the 70-74F range, although for some strains of saison yeast it could be 80-90F. Besides completing fermentation, the increased yeast activity can also "clean up" undesirable flavors in your beer. After that, for long term aging (sometimes also referred to as "maturation"), cooler temps are better and temps of 45-55F work well.
2d
answered Maturation temperature (when SG stabilizes)
Sep
19
comment did i put too much yeast in?
Other than boiling the hops in water (not a god idea IMO), the recipe seems fine.
Sep
18
answered Evaporation rate
Sep
18
comment did i put too much yeast in?
There's a lot more to "OK to drink" than simply the OG and FG, but based on those I don't see any reason it wouldn't be OK to drink.
Sep
16
comment lots of gas coming from secondary
As long as the gravity is consistent, there is no fermentation going on even if you see bubbles. In that case, it's safe to bottle.
Sep
16
comment did i put too much yeast in?
Yes, you did make make wort. That's what it's called before it becomes beer! Esters are the fruit like aroma and flavors in your beer.
Sep
15
answered lots of gas coming from secondary
Sep
15
comment did i put too much yeast in?
The fermentability of the beer is pretty much set by the wort you make. While using too little yest may result in a higher than expected FG, using too much will not necessarily make it lower. Using more yeast may increase the level of esters in the beer, but that's not a certainty.
Sep
14
answered did i put too much yeast in?
Sep
11
answered Really strong beer's gravity (1.120) won't drop below 1.042
Sep
11
answered Pure Carapils starter wort?
Sep
8
answered I just had my Big Mouth Bubbler carboy shatter, now I'm terrified
Sep
6
answered Identifying mystery hops
Sep
5
comment Hops - Do they stay in the wort for the primary fermentation or not?
Actually, cold break has been found to be somewhat beneficial to the yeast.
Sep
5
comment Hops - Do they stay in the wort for the primary fermentation or not?
As did a much older experiment from the Brews and Views forum that I pointed out to Marshall when he did his. I agree with your approach. Really the point is that there's nothing wrong with xferring the hops to the fermenter, but there's also nothing to be gained from it and you'll need to get them out sooner or later anyway.
Sep
4
comment Hops - Do they stay in the wort for the primary fermentation or not?
I let pellets go through my pump and into the fermenter. Due to the my kettle pickup works, I use bags for whole hops. Before I had all that fancy schmancy stuff, I would pour the cooled wort through a large sanitized strainer into the fermenter.
Sep
3
comment Hops - Do they stay in the wort for the primary fermentation or not?
Doing that puts you at risk for hot side aeration. Admittedly, it's a small risk, but why take it? Additionally, by pouring cooled wort through a strainer, you get "good" aeration prior to pitching your yeast.
Sep
2
answered Hops - Do they stay in the wort for the primary fermentation or not?