314 reputation
18
bio website glasscitybeer.com
location Toledo, OH
age 26
visits member for 2 years, 5 months
seen Dec 11 at 0:21

Just a regular guy who loves everything about beer. From growing raw ingredients, to packaging and serving it to everyone.

I started brewing in 2012 and my first batch was an extract kit that got infected. The following week I went in and spent the money on an all grain setup. In just my first year, I brewed less than 1000 gallons of beer, and at least 75 batches, and gave most of it away to friends and family. I am now planning and working on opening a brewery in Toledo, OH. It should open in early 2014.


Jun
12
comment What's the best/safest way to handle likely bottle bombs?
The issue would be twofold. As you heat the bottles, you'll naturally expand the gas in the headspace, but CO2 is also less soluble in beer at higher temperatures. CO2 will come out of solution, resulting in even more gas and pressure in the headspace.
May
2
comment How little light can spoil a beer?
In my chest freezer, I was having issues with even temperatures. One side would get colder (10degF) than the other, depending on where the temp probe was at. After installing two fans into it, the temperature stays consistent on both sides of the freezer. I use it as a kegerator, and the difference was causing minor issues with freezing, which is unacceptable when you want to serve beer from a tap (and fermentation)!
Apr
11
comment should I/how do I account for temperature differences for gravity readings?
You could always go the easy way and get a thermohydrometer.
Apr
8
comment How to make malt vinegar
Yeah, it was definitely acetobacter. Distinct vinegar smell and taste.
Apr
4
comment make a new sanitary connection in stainless conical
No problem... an endoscope is an ingenious solution to the problem and could probably work similarly. The only issue I can see is what to do if you get krausen all over the lens during fermentation. It could be a PITA clean multiple times during fermentation. A problem that may arise in either solution. At least you'd know you have healthy yeast!
Apr
4
comment How to make malt vinegar
It might be interesting to try and split a batch... ferment with ale yeast in the first, and try the lacto in the other.
Mar
4
comment Control Products 9102D Temperature Controller won't go below 50 degrees?
Thanks man! Changing the LSL values did it.
Jan
28
comment Lots of sanitizer sucked up into my mead, wondering if it's still safe to consume?
I did taste it, and it was still pretty sweet as it hasn't completely fermented out yet. I will let time tell the tale of this mead. I took a few gravity readings and it has been very slowly dropping, so it looks like the yeast is still working.
Jan
7
comment What are the benefits of using brewing sugar over types of sugar?
I think Lewis Norton is probably referring to the "priming sugar" that comes with most kits. A friend of mine uses Brewers Best kits and the "priming sugar" that comes in the kit is simply corn sugar, and is used for carbonating in bottles.
Dec
14
comment Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
Thanks for that info. I'd love to get my hands on the herbs/spices in raw (undried, whole) form. I understand I may have to compromise a bit here, and that's ok for now. I'll definitely heed your advice and use the ingredients sparingly to start and go from there.
Dec
13
comment Measuring yeast activity by collecting CO2
I would also think that the krausen, though probably lightweight, would also throw off the accuracy of the hydrometer after it coats it.
Dec
13
comment Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
I'm not going to be using hops. I will be flavoring and bittering the beer with other ingredients, as stated in my question.
Dec
13
comment Looking to make an Ancient Egyptian brew, but what about bittering and flavoring?
I believe they did. There were a multitude of herbs and spices that were believed to be used in their beer. There's an article on the subject on the Smithsonian website. It's a good read if you're interested in beer history. smithsonianmag.com/history-archaeology/…
Dec
11
comment Improving Your Brewing Significantly
I started taking pictures of EVERYTHING during my brew days. It was much easier for me to keep track of everything, and I can put the pics on the computer in a folder organized by date of all my brew days. I take pics of my hydrometer, thermometer, mash, boil, etc. This, coupled with writing things down really helps you find ways to improve your process, and maintain consistency between brews.
Dec
11
comment Improving Your Brewing Significantly
After brewing up a surplus I really started to realize how much letting it sit really improves the flavor. I've got about 17 cases of beer (9 different styles) in my basement, and being able to take a few here and there has allowed each batch to last longer. I'm taking a break from brewing, but will definitely let my beers sit in the fermenter for at least a month before kegging or bottling from now on.
Dec
10
comment Is there an online equivalent of Beer Smith?
I've been working on one as time permits. I'm hoping it'll be ready in a few months.
Oct
16
comment Should you rehydrate dry yeast?
I think trillions is a bit of an overstatement. I thought that a sachet of dry yeast contained something like 200 billion cells. The wyeast smack packs claim to have 100 billion. I would also bet to say the way to get the fastest start is to have a yeast starter already fermenting away. I've had my airlock going crazy within as little as an hour with a nice layer of krausen at the top of the carboy.
Oct
15
comment Cleaning Fermenter
I only ever need about 1 gallon of the solution. I use HOT water and shake the bloody heck out of it. Set it upright to soak the bottom for a bit, seal the top and set it upside down, then set it on the side and rotate it every now and then. I've never had to get the brush out this way. I tend to make my PBW solution on the strong side, though...2.5x - 3.0x stronger than the container says, depending on how nasty the carboy is. Rinse well!
Sep
29
comment LHBS Got my grain bill wrong. Suggestions?
That's what I'm going to do. I am going to split it up into two smaller batches and add some orange/grapefruit zest to one and leave the other alone. I'm heading back to the LHBS to get the correct grain bill as well. Nothing wrong with brewing two batches this weekend since I didn't brew last weekend. I'll report back here with how it all turns out.
Sep
7
comment What are the easiest and hardest commercial beer bottles to re-use for homebrew?
If you soak Magic Hat bottles in a high concentration of oxyclean / hot water they float off in about 15-20 minutes. Once the labels float off, you can wipe the glue off with no effort using your bare hands. I've successfully removed a lot of tough labels this way. There was a guy who had about 8 cases of magic hat bottles that I took off his hands and had all the labels off within about two days.