411 reputation
17
bio website atronseige.org
location Gauteng, South Africa
age 35
visits member for 1 year, 8 months
seen Aug 26 at 6:34

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.


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.
Aug
4
comment My pressure barrel stopped pouring even though 3/4 full
Can you give some information on this Pressure Barrel. A link would be great.
Aug
4
comment Will a yeast that ferments at higher temps stop fusels?
sanitized Frozen, water bottles. AKA, sanitize the water bottles before dropping them in. In this case boiling is not recommended :P
Jul
17
comment Capper indents bottle cap. Is this ok?
If you are worried about leaking, drop one of your beers (cap facing upwards) in a bucket of water. Bubbles are bad. :)
Jun
30
comment Stalled Yeast Stirred
Oxidation can add a stale, paper or cardboard flavour and in some beers it increases the caramel flavour. Old Ales require a bit of oxidation.
Jun
29
comment Can I damage a grain mill by milling corn or sorghum?
The manufacturer replied that the mill will not be damaged, but that high water content may cause the rollers to get gummed up.
Jun
22
comment Gross layer of foam at the end of fermentation and aging
And remember there are about 220 BILLION yeast cells in a packet of dry yeast. Even if millions are dead, it is still a small amount.
Jun
22
comment Gross layer of foam at the end of fermentation and aging
The dry yeast companies recommend re-hydration prior to pitching. It is very simple (Assuming you use 11g of dry yeast). Boil 200ml of water. Add yeast nutrient to boil if you have any. Pour about 110ml of the boiling water in a flask and cover with foil. Allow to cool to room temp. Pour the yeast onto the water. DO NOT STIR. Leave the mix for 15 minutes. Slowly (As not to spill) rotate the flask so that all the yeast is nice and wet. Leave for an hour. Pitch when you are ready.
Jun
19
comment 1 Litre bottles losing carbonation after opening
Considering he bottle conditions where will still be some active yeast in the bottle @ChrisMarasti-Georg. You are correct on the time delay. I did not think of that! :P
Jun
9
comment Determining the amount of herbs to use
I did the cold brew, but the amount I used was less than your recommendation. I will re-brew the tea as the first was weak (2 tbsp per 500ml).
May
30
comment Gassing a lager keg
@brewchez, you get 100 (pure CO2), 80 (80% CO2, 20% Nitro) 60 (60% CO2, 40 % Nitro). I do not know it goes any further. (These numbers are in South Africa, USA may be different.)
May
30
comment Gassing a lager keg
Nitro pressure is a lot higher than CO2. But I am not sure how much. I would just depressurize the keg and then connect it. That way you can't be wrong.
May
29
comment Determining the amount of herbs to use
Thanks @Gastrograph. I was planning on using honey malt (CaraAmber) instead of real honey. I just realized I have never had rooibos without sugar! Have to do a tasting quickly. I will try the cold brewing technique. Luckily I have 1kg of "Rooibos Stokkies", so I am in NO danger of running low! :)
May
28
comment Does Protafloc expire?
Usually the "Best Before" is when the product reaches its half-life. After the half-life is reached, the manufacturer can't guarantee the freshness, so you have to be careful.
May
27
comment Carbonation and altitude
You are right, the odds of grabbing all the infected bottles are slim. Bad News: you will have to go visit your in-laws again to test if it is an altitude thing. Good News: Get your other half to drive and open a new beer for every 100 ft that you rise. Do aroma, taste, visual and mouthfeel tests for every beer (with notes). Now you are a (drunk) scientist! :)
May
26
comment Overflowing Airlock and Contamination
Another thing: What does your airlock look like? The s-bend (left) or does it have the cap that fits over the pipe (right)? clker.com/cliparts/f/9/0/e/…. If you have the one on the right, then you can remove the lid and cap and put a blow-off directly onto the pipe. I think this airlock will also be easier to insert/remove a probe from.
May
26
comment Can I force carbonate a half-full keg of homemade cola?
@uSlackr, ending up with no beer is worse. Ending up with no beer AND you have to clean up beer from the floor/wall/ceiling is even worse.
May
26
comment A Bit Of Grainy/Sweet Flavor In My Imperial IPA
When you add too much water to your sparge, you will start extracting tannin from your grain as well as you may end up with a grainy taste. See howtobrew.com/section4/chapter21-2.html. Particularly Astringent and Grainy/Husky.