959 reputation
1510
bio website freesand.com
location Milwaukee, WI
age 36
visits member for 4 years, 10 months
seen Sep 17 at 14:03
I'm a home brewer and home vintner as well as a fairly knowledgeable graphic designer, web developer and general computer nerd.

May
11
comment Wine yeast for beer?
I fermented a dark beer with montrachet wine yeast and it turned out well. I had a bunch of pressed cherries from a cherry wine I had made and I added the cherries (which were loaded with yeast) to my wort and just let it ferment. I was quite pleased with the result. I also fermented a sort of wit by adding grape pomace to the fermentor (also loaded with montrachet and that didn't turn out quite as well, but still decent.
Apr
17
comment I find my wines to be too “juicy”
Also try fermenting at a warmer temperature, if you ferment your wine at cooler temps it will end up more fruity, I'm assuming this has something to do with ester formation and vigorous ferments.
Mar
21
comment Is my koji ready?
you're probably fine.
Mar
8
comment How does lemon juice ferment into hard lemonade?
yes, I've done it 3-4 times, usually with the yeast cake from a previous wine but I did do one on top of a stout yeast cake and it also fermented fine (stout yeast was US-05).
Mar
2
comment Day Three, still no apparent fermentation
giving the bucket or carboy a good swirling to rouse the yeast up off the bottom of the fermentor will also to help wake it up if it's gotten too cold.
Mar
2
comment Is my gummy wild yeast unusual?
Your wild yeast could be highly flocculent and the chunks you see are groups of yeast cells. How does it smell/taste?
Feb
20
comment What will happen to this un-sanitized batch of Wheat beer?
I constantly sanitize with sodium or potassium metabisulfite and have no problems. If you make sure your fermenting vessel is sealed then you shouldn't have a problem with vinegar as acetobacter require oxygen to create vinegar (acetic acid).
Jan
26
comment I find my wines to be too “juicy”
you may also want to experiment with adding oak to your red wines, most red wines are aged in oak barrels.
Jan
26
comment Reusing bottlecaps
I'm not sure I'd trust a growler cap to hold up to the pressure required for carbonating in the bottle.
Jan
26
comment Two part question on my first brew batch
go take a sip of pure vanilla extract and let me know if it is bitter or not. Chocolate is also bitter until you add a load of sugar to it. Just because a flavor goes well with sweetness doesn't mean its pure form is going to taste sweet.
Jan
6
comment Is there a way to use my kegging system to carbonate beer for bottling without a beer gun?
Graham, if you're turning the pressure down to just enough to make the beer come out of the hose then you shouldn't have to worry about exploding a bottle. Besides the stopper would just pop out before any glass would move.
Nov
28
comment Making wine from concord grape juice
compared to making beer, the process for making wine is super simple. It's the waiting that is difficult.
Oct
11
comment Can I use wine yeast to ferment beer?
I've found the opposite to be true after fermenting a dark ale with Montrachet Wine yeast, it ended with a lower gravity than most beer yeasts would: 1.009
Aug
26
comment Belgian Fruit Beer Expectations
Belgian Lambic Kriek beers actually (traditionally) use a variety of cherry that is only grown in Belgium (and is becoming scarce). I forget the variety name now but they talk about it in the book Wild Brews, I do know it's not Morello.
Jun
27
comment What is a good definition of beer?
So is Sake beer?
Jun
27
comment What is a good definition of beer?
Ale was originally the word used to denote no hops (vs beer which did have hops). Gruit could be an acceptable word though I don't think you'll find Sahti brewers will agree that they're making Gruit.
Jun
27
comment Making a gose (salt in beer?)
Gose isn't similar to a Geuze at all. Geuze is a blend of old and young Lambic beer. Gose is an awesome beer in it's own right though (and probably a million times easier to make than a Geuze).
May
17
comment Using trub directly vs. yeast rinsing.
I would imagine that if you dumped the trub from a belgian dark into a blond that could affect your color profile. Or if you dump IPA trub into a low hopped cream ale or something it could affect bitterness. So in those cases washing would help minimize these factors.
May
4
comment What are the most citrusy hops?
If you're in or near Wisconsin pick up Ale Asylum's Bedlam it's an all Citra IPA. Personally I don't quite understand Citra hops. If you want citrus in your beer why not use lemon/lime/orange zest?
Apr
21
comment Degrees Plato vs Specific Gravity
I know they both measure the density, I was just wondering if ABV calcs or other things were easier with one vs the other.