5,405 reputation
1027
bio website beeradvocate.com
location Denver, CO
age 31
visits member for 4 years, 1 month
seen 2 days ago

Just a guy who likes beer...


Aug
19
comment Am I required to refrigerate bottles after bottling?
Agree with jsled. Keep them at room temp for 2-3 weeks. Cool and open a tester if you want to know if the bottles are carbonated. If you didn't make any major mistakes, they'll never pop. Generally, you want to keep them cool to preserve flavor and aroma, although some beers are better aged. (Aging is an entirely different topic.)
Aug
9
comment What hops provide the guava-like taste of some IPAs?
Disagree all you want. Different people are sensitive to different flavors. There's no secret mango addition to Racer 5, so it's likely that Jarrod just perceives a fruitier taste in citrusy hops. Islander is known for it's citrusy tang from Centennial and Chinook hops.
May
19
comment Using trub directly vs. yeast rinsing.
what brewchez said...
May
18
comment Glass Carboy Drying Tips
Bingo. Find a spot under a sunny window and it works in a couple hours. Right-side-up works well here, since water vapor heated by sunlight rises.
May
16
comment Is an immersion chiller really necessary?
To further that point: I once brewed with a buddy in Austin who had a prechiller kettle full of ice in line with his immersion chiller and a pump that cycled wort through another copper coil in the ice kettle. That setup will cool 10 gallons in less than 8 minutes.
May
13
comment wild yeast taking over?
If your cleaning is so thorough, then why did your wort ferment before you pitched yeast? ;) And obviously whatever got in there was in trace quantities regardless of its origin.
May
10
comment What causes the lack of head formation/retention in my Belgian beers?
Sounds like you're doing things right, other than being a bit on the cool side for mashing. Jamil and Palmer did a Brew Strong show on this a couple years ago; you might give that a listen. I think I covered most of what they discuss as problems, but I might have forgotten a few things. They also talk briefly about the chemistry of head, which may help you pinpoint the cause.
Apr
21
comment How to garde a Biere De Garde?
any reason to force carbonate instead of just aging at ambient pressure?
Apr
18
comment Indoor-alternatives to kitchen stove
You should find a handful of good answers here: homebrew.stackexchange.com/questions/2677/…. Voting to close as duplicate.
Apr
13
comment For steepers, what's the easiest way to crush specialty grains?
I guess we'll agree to disagree. The LHBS's that I frequent have nicer, more precise mills than anything a homebrewer would purchase for himself, and they'll adjust them if I need a finer or more coarse crush, but they always reset them to their standard setting (.032"?).
Apr
11
comment No carbonation in the bottles?
Yes. Try only filling a bottle halfway during bottling. It will barely be carbonated when the rest of the batch are ready.
Apr
9
comment Triple Fermented?? But Why?
+1 to baka's comment. and charlotte, well, it sounds like you're just making things up...
Apr
9
comment Why did my Oktoberfest turn out so light?
...i guess i should have expected that comment...
Apr
7
comment Is there a limit to how many times you re-use bottles?
I wouldn't worry about thermally cycling glass - unless you're heating part of the bottle over a flame and keeping the other side cool, you shouldn't see stresses high enough to get near ultimate stress, and even if you were at 50% of ultimate stress, you'd have to go through 10^5 or 10^6 cycles before fracture.
Apr
7
comment Do some beers really require special bottles due to pressure?
absolutely. if you're going above 3.5 volumes carbonation, use the heavy bottles - either the champagne-style ones (although it's sometimes tough to find these with a standard cap) or the heavy swing-top 16-oz bottles.
Apr
4
comment will i end up with flat beer?
voted to close. if the answer wasn't thorough enough the first time around, please make a comment in that thread, and someone will inevitably elaborate on the answer. reasking the question isn't going to carbonate your beer.
Apr
1
comment How low can a beer's final gravity be?
Agreed. Starting at 1.066, 100% attenuation would end you at .984. That would, of course, imply infection.
Mar
28
comment 36 hours after pitching straight from the vial, no signs of fermentation, what now?
Just out of curiosity, where did you get the yeast and what kind was it? I ask because the Wyeast 2278 (Czech Pils) that I bought on Friday from the Brew Hut in Denver was also bad...
Mar
23
comment What is the proper way to use Melanoidin Malt in a recipe
That's what I was looking for. Do you still have your presentation on this?
Mar
22
comment Brewing with very bad old-smelling potatoes?
I doubt there would be a difference in methanol levels between new and old potatoes, but I have to admit I don't know much about decomposition reactions from fungus and other potato contaminants.