118 reputation
7
bio website about.me/markus.hausammann
location Tallinn, Estonia
age 37
visits member for 1 year, 7 months
seen Apr 5 at 17:34

Mar
25
comment Is there a need to stir the kettle at some regular interval while boiling the wort?
I would even say, you don't need to stir at all. At boiling temp your wort is very liquid and the boil itself does the stirring.
Mar
16
comment Rye and sulfur (burnt rubber / skunk), how to explain the connection?
If bacteria then added during bottling.
Mar
16
comment Rye and sulfur (burnt rubber / skunk), how to explain the connection?
Thanks for your answer. I'm sure I'm not overly sensitive to burnt rubber :) Most people can smell and taste it in that respective brew. But it may in fact just be a coincidence that I've had this only with Rye beers. It's definitely not autolysis, most probably not UV and hops... maybe bacteria/yeast combo. I was just wondering if Rye maybe has some compounds that would promote the growth of bacteria that create skunky/rubbery sulfur compounds.
Mar
16
comment Rye and sulfur (burnt rubber / skunk), how to explain the connection?
I've tried to do that, yes. It's extremely hard. Searchable ratebeer comments would be great for such statistics.
Mar
16
asked Rye and sulfur (burnt rubber / skunk), how to explain the connection?
Mar
7
comment Benefits of cold crashing vs risks of moving fermenter
Why would you add an animal product to your perfectly vegan beer just do make it look different?
Mar
3
comment Adding yeast to secondary
@brewchez it's a question of proportion. If you create too much unfermentable sugar either by too high mash temperature (single step) or too long alpha-amylase phase (multi-step) you'll end up with a sweeter beer than you wanted. Also the food for the yeast finishes early, which is why I mentioned it in my questions.
Mar
2
awarded  Commentator
Mar
2
comment Adding yeast to secondary
There are a series of possible reasons for stuck fermentation and depending on the reason, the answer would vary. How do you cool your wort? How long does it take? How do you aerate? Did you make a starter? How did you aerate the starter? Also, how did you mash, is it possible you had to much alpha-amylyse?
Mar
2
comment Do I Always need to add Sugar when bottling?
This is the top answer!
May
20
awarded  Citizen Patrol
Apr
29
awarded  Scholar
Apr
29
accepted Gravity going down during boil. How can it happen?
Apr
29
comment Gravity going down during boil. How can it happen?
Yep, thank you Jared, this helps a lot because it limits the possibilities to a testable few!
Apr
29
awarded  Student
Apr
29
comment Gravity going down during boil. How can it happen?
:-) we are maximally certain that this was not the case since we logged constantly.
Apr
29
comment Gravity going down during boil. How can it happen?
Both pre-boil and post-boil readings were taken with refractometer and sample temp. allowed to adjust to room temp by waiting.
Apr
29
comment Gravity going down during boil. How can it happen?
We took that gravity with a refractometer from the chilled wort (about 20 degrees).
Apr
29
comment Gravity going down during boil. How can it happen?
So the question is maybe: How to measure post-boil gravity if whirlpool is used after the boil. Maybe mix the wort after the boil, measure, then start the whirlpool?
Apr
29
revised Gravity going down during boil. How can it happen?
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