Reputation
26,013
Next tag badge:
99/100 score
37/20 answers
Badges
1 21 47
Newest
 Nice Answer
Impact
~938k people reached

Oct
1
comment Any reason not to boil for longer?
Sorry, that hasn't been my experience.
Sep
30
comment Any reason not to boil for longer?
You can determine this by yourself simply by tasting the runnings. The earlier runnings have a rich, malty flavor. The later runnings taste "watered down".
Sep
28
comment Can weighting dry hop bag with metal objects impact the flavor?
Well, you've done it without and now you're trying it with. That's the best way to decide!
Sep
28
answered Can weighting dry hop bag with metal objects impact the flavor?
Sep
28
answered Any reason not to boil for longer?
Sep
28
comment How much light is too much light?
All I can tell you is that I've had very hoppy beer in a pint glass skunk in less than 5 min. in direct sunlight. That's not exactly analogous to your situation, but it's enough to make me careful about exposure to sunlight.
Sep
26
answered How much light is too much light?
Sep
24
answered High 'finished' gravity
Sep
23
comment Should the starter volume be included in the overall batch size?
Temp shock happens when you pitch warmer yeast into colder wort. When you pitch colder yeast into wort the same temp or warmer the yeast doesn't start using it's glycol reserves before it gets into the wort. That gets you faster starts and healthier fermentations. I've done it hundreds of times and it works great.
Sep
23
comment Should the starter volume be included in the overall batch size?
I find it works best for me to put the starter in the fridge a day or 2 before I want to use it. That gives the yeast plenty of time to drop out. I also pitch the yeast cold from the fridge. I find that I get better performance that way than letting it warm up first.
Sep
21
awarded  Custodian
Sep
21
comment When to remove hops and other bittering/aroma agents?
It all settles out in the fermenter.
Sep
19
comment What is the largest percentage of grain bill for steeping?
I don't think a wit should have any carapils at all.
Sep
13
answered How quickly do i need to drink my beer?
Sep
11
comment Wyeast Activator Swelling Expiration time
I agree with most of this, and I DO know a bit about that yeast! However, I never warm it up before pitching. I take the starter out of the fridge, decant the spent wort, and pitch immediately. BTW, the swelling produces almost no cell growth and shouldn't be seen as replacing a starter.
Sep
5
comment handling shrinkage from crash cooling
It's called "Pragmatic Brewing"! :)
Sep
5
answered handling shrinkage from crash cooling
Sep
5
comment Are there sulfites in homebrew?
Water may contain sulfates, but I'm pretty sure there are no sulfites. Likewise, I'm not aware of any sulfites in malted grains.
Sep
4
comment Possible failed ferment: re-boil or campden + re-pitch?
You have done enough brewing that I can give you my favorite piece of advice....deal with it! :) You know how things work and your ideas were good. All you need to do is apply your knowledge and experience to the situation and make your best guess. That's what any of us who advise you are doing!
Sep
4
answered Possible failed ferment: re-boil or campden + re-pitch?