534 reputation
17
bio website atronseige.org
location Gauteng, South Africa
age 35
visits member for 1 year, 10 months
seen 2 days ago

I am a web master/developer during the day and at night I try to be the best husband.

Inbetween the above I like to read and play games (PC, XBOX, board and card) and listen to a wide variety of music. Brewing beer is something else that keeps me from getting into trouble.


2d
comment Bottle conditioning mistake
And on a side note (just in case you don't know): do not leave the beer in direct sunlight to warm up.
2d
comment Bottle conditioning mistake
When the beers are at room temp, give the bottles a quick flip (turn upside down) to ensure that the yeast that are lying at the bottom are re-suspended. In a week (or two) take one beer, put it in the fridge to cool and test the beer. I believe your beer should be good and ready then.
Nov
19
comment Stuck fermentation - how long to leave it for?
@mc0e, most beers have finished fermentation when they are being transported. We are talking about a still fermenting beer in this case. During fermentation fusel alcohols can be created. The amount depends on temperature of the beer. See this article for information: howtobrew.com/section1/chapter8-1-3.html
Nov
19
comment How much grain will fit in a 16 liter kettle?
Please explain having a kettle inside another kettle.
Nov
19
comment Stuck fermentation - how long to leave it for?
Fusel alcohols will be created at such high temps. Rather be patient, rouse the yeast once more and see what happens. OR: Taste it. If it is good, keg and enjoy. If you do bottle, keep the bottles cold in case fermentation kicks in again and gives you bottle bombs.
Nov
12
comment Sour Mash - Pressurized Keg to hold mash?
Regarding the tubes (Assuming you are using a corny), I would just not put the "Liquid Out" tube in. CO2 is heavier than O2, so pushing CO2 into the "Gas In" will push the O2 up and you can let the O2 escape through the pressure release valve.
Nov
11
comment Basic yeast questions
Do not make a starter with table sugar. This may lead to lazy yeast. Use DME as rjbeger said.
Nov
11
comment Basic yeast questions
An 11g packet of dry yeast contains approx 220,000,000,000 cells. There are more cells in a packet of dry yeast than there have been humans on earth! :)
Nov
1
comment Bottling high gravity FG barley wine
Wait another two weeks. You are going to have to let this beers rest and age in any way, so why rush now? If, after two weeks, the gravity is still to high, get a champagne yeast (rehidrate if required), give it some yeast food, then pitch it in and give it another month. Then your beer should be fine. Whatever the gravity is at that point will be your final gravity. Bottle in "belgian style" or champagne bottles as a precaution. Age for a while (I leave my beers in a dark cupboard in a cool part of the house).
Oct
26
comment What is the best way to stop fermentation?
Mead and wine "brewers" usually use chemicals to stop fermentation/kill yeast. Not sure what they use, but it is a good place to start.
Oct
26
comment How should I upgrade equipment from a Mr. Beer kit?
Brewing Classic Styles is a great recipe book. Use that after reading How To Brew.
Oct
16
comment Why were we able to make alcohol with little cleanliness and no sanitizer?
Turbo yeast can ferment at higher alcohol levels and that also kills pretty much everything.
Oct
9
comment What is the smell from growing beer yeast and is there any adverse effects from the odor/fumes
@brewchez mentioned sulfides. They can smell like rotten eggs. They are prominent in lager brewing and be a big surprise when you open your fermentation chamber/cupboard and that smell attacks you! :) Remember, if you can smell it then in is no longer in your beer.
Oct
7
comment Tea-like aroma in my beer
Did you sparge or is it BIAB? It may be from the long mash or possibly from an oversparge.
Oct
7
comment I forgot to put water in the airlock! What do I do now?
I put vodka in my airlock.
Oct
7
comment carbonating using a soda stream
I have not tried this, but I think hint one is: do this outside.
Oct
7
comment Tea-like aroma in my beer
It could be hops related. Can you give a bit more detail about the tea smell. Is it black tea, or flavoured tea? I am not sure if astringency can lead to aromas. How long did you mash?
Aug
4
comment Are Yeast Nutrients actually necessary for brewing Beer?
I just add my 0.1g of yeast nutrient to my rehydrating yeast as part of the process. These little buggers are going to be my little beer makers, so I treat them well.
Aug
4
comment Methods for extract brew with crystal malts
Grains out of water to ensure no further tannins are extracted. Wort may sour, make sure you clean everything.
Aug
4
comment Should I sanitize my keg posts every time I attach a quick disconnect?
@fthinker, your beer-out should not infect the beer in the keg, but your gas-in might. Use the spray bottle as recommended. Not only does it clean, but you have a bit of lubrication for get the connectors on more easily.