400 reputation
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bio website sharepoint.stackexchange.com
location Cincinnati, OH
age 28
visits member for 1 year, 11 months
seen Oct 28 at 21:26

SharePoint Developer

Homebrewer


Oct
28
comment Is whisky distilled from beer?
I'm not perfectly familiar with the geographic contents of Bourbon County (which is sad because I live 30 minutes away from it) so you may be right about that, but I was always under the impression that's the way it was. The distilleries are, however, along the Bourbon Trail (I'm not sure of its relation to actual Bourbon County), though I can't confirm whether or not any exist outside of that region or whether that's a requirement.
Feb
21
comment What are the harms of a boil over?
Ditto, I always just thought it was messy, never realized it could actually affect the beer!
Feb
21
comment Is whisky distilled from beer?
Corn is the primary ingredient for Bourbon, but it also includes many grains that are used in beer, like malted barley. Bourbon is also a regional product (similar to Champagne), it has to be made in Bourbon Country in Kentucky (US) and aged at least four years in oak, otherwise it is just normal whiskey.
Feb
21
comment Addition of Watermelon extract to secondary
Ah I see, that does just come down to what the additive is and if fermentation needs to continue (for natural carbing or similar). I have had some secondary additives (specifically flavoring syrups) get destroyed by the yeast, so it can be a tricky situation.
Feb
21
comment Kettle lid with hole in it
I definitely agree on the convenience factor, and good ventilation is a necessity if you're brewing indoors.
Feb
21
comment Kettle lid with hole in it
I thought something similar a while back, but after research and experimentation I found that it didn't make an appreciable difference in a small-scale brew. The off-flavors I had identified in my brews turned out to be the result of other factors and not DMS (from leaving the lid on) like I originally suspected.
Feb
18
comment What size mash tun for a half batch (2-3 gallon) brew?
The smaller the volume of grain the harder it is to maintain a consistent mash temp, so it depends on how you are heating it. I'm guessing since its a chest cooler you don't apply heat directly? What is your process right now? I assume since you tagged this "all-grain" that is what you're trying to accomplish?
Feb
11
comment How do I start experimenting?
Good point, there are some more potent malts like the black patent. I've made an addendum to my answer with a little extra advice.
Jan
31
comment Is Videne effective as a non-rinse santizer?
Are there no other brands available there? I've always had good luck with 1-Step (easy to find anywhere around me), but I don't know if it's widely distributed in the UK.
Jan
29
comment How much distillers yeast do I use in a 5 gallon batch of beer?
Any update on how this went? I'm very curious! The recipe is reminiscent of DFH 120-Minute, so it's not surprising that it comes from Sam. He is an advocate of many things most brewers claim to be unnecessary, such as truly continuous hopping. But he makes damn good beer, so I'm not about to question his methods :)
Jan
23
comment How much ginger should I add to my mead?
Now that just sounds like a fun idea! +1