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Apr
21
answered Which yeast and hops should I use to learn the distinctive taste of various grains?
Apr
21
answered Do I need to continuously measure the temperature of my mash tun?
Apr
14
comment Critique my Cleaning Regime
I agreed with the accepted answer, but I would emphasize: put everything away clean after you brew. Don't put off rinsing or scrubbing where required. Now is the easiest time to clean, not in a couple of weeks after drying, hardening, and potentially hosting mold, etc.
Apr
1
comment Does any “probe” exist which can detect the gravity of wort?
I should add that I have not actually used mine yet -- I just received it a few weeks ago, and have not had a chance to brew since.
Apr
1
comment Does any “probe” exist which can detect the gravity of wort?
It appears to be driven by weight/gravity: The BeerBug sits on top of your fermenter in the bung/stopper, and a weight hangs from it through the stopper and submerged in the wort/beer, attached by fishing line. I'm assuming it monitors the amount of pull the suspended weight is exerting on the controller, which increases as the gravity of the wort/beer decreases. You have to tare it by giving it your initial gravity, taken with a standard hydromoter or refractometer.
Mar
31
comment Does any “probe” exist which can detect the gravity of wort?
beerbug has an API in the works to allow access for applications like this.
Mar
27
comment Permanent marking of volume in aluminium pot
Can anyone comment on the long-term effect on Stainless steel? Would this encourage rust?
Mar
20
comment Homebrewing and Cats
Dogs suffer hyperthermia from spent hops.
Feb
19
comment Slow Fermentation startup?
What was the date on the yeast tube? You would be much better off making a starter with liquid yeast. IMHO, White Labs and Wyeast both to a disservice by promoting their yeast as "pitchable". Unless they are extremely fresh, you are underpitching. A starter is a bit more work, but will guarantee better beer.
Feb
18
comment What are the consequences of a “weak” boil?
Your best path forward is to brew with more BTU's. Propane burners are the easiest way to go, if you have a place outdoors where you can brew. I brew in my garage with the door open.
Feb
9
awarded  Yearling
Jan
22
answered Turn Bottling Bin into a Mash Tun?
Jan
22
answered Food Grade Steel Drums
Jan
16
answered Fermenter Sediment
Jan
15
comment Fermenter Sediment
As I said, some yeasts are very flocculant. If you go to the manufacturers web site, they usually give a rating: low, medium or high. With the high ones, sometimes it is beneficial to rock your carboy and swirl the fermenting wort to bring some of the yeast back into suspension. This is called "rousting" the yeast. (Obviously you want to be very careful handling glass carboys, so don't get too enthusiatic).
Jan
15
comment Fermenter Sediment
It looks like yeast cake because that is what it is. The yeast clumps together, and settles to the bottom as gets near the terminal gravity. That is called "flocculation", and some strains are much more prone to it than others.
Dec
30
answered Stirring Spoon Hop Stained
Dec
17
comment Use aquarium hydrometer for brewing
Be aware that a refractometer is inaccurate once fermentation begins. It can still be useful to see that fermentation is still progressing, but it won't give you a correct final gravity.
Dec
17
comment Use aquarium hydrometer for brewing
I am a kickstarter supporter of this. I believe they are shipping the bluetooth version to supporters now. I am waiting for the wifi version. It's pretty pricey (considering that a regular hydrometer is just a few bucks), but I am hoping it works well.
Dec
17
comment Ran out of CO2 while force carbonating
A keg that does not seal is faulty -- replace the o-rings, and if that doesn't fix it, replace the poppet valves and/or the pressure relief valve. I have found that when reassembling the poppet valves after cleaning, I need to be careful to seat them properly too. You should be able to fill an empty keg with 10psi of CO2, and find it still at 10psi weeks later.