TinCoyote

2,647 reputation

419

bio	website	gamingsociety.org
	location	United States
	age	42
visits	member for	3 years, 6 months
	seen	Oct 10 '11 at 18:55
stats	profile views	104

Homebrewer, nerd

	2,647 reputation	bio	website	gamingsociety.org	visits	member for	3 years, 6 months
419 badges		location	United States		seen	Oct 10 '11 at 18:55

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Apr 4	awarded	Nice Answer
Dec 18	awarded	Yearling
Dec 10	awarded	Popular Question
Dec 18	awarded	Yearling
Oct 3	comment	Mold on wort pre-pitch I wouldn't leave wort exposed to air for even an hour, let alone a few. I know no chill brewing is popular right now, but I don't think it's a best practice, even if the wort is sealed up. Yeast production tend to overwhelm the few stray critters you normally get.
Oct 3	comment	Mold on wort pre-pitch I agree, toss it. Sorry man. Upvoted.
Oct 3	comment	Keeping my pale ale “pale” Graham's comment is a good one, but put it into a beer calculator. Changing the amount of boil and malt changes the hop extraction quite a bit and you may miss IBU targets without recipe adjustments that take the new method into account.
Oct 3	answered	Can Infected beer cause death or major illness?
Oct 3	comment	off flavors and sanitizing/scratched plastic My understanding is that the sanitizer simply doesn't get into some of these scratches, microbubbles can form that dissipate later, exposing the beer. Can I give you scientific proof? Nope. Nor can I disprove it, which is why I don't discount it as a possible problem. I'd hate to lead anyone astray by claiming it isn't possible for scratched fermenters to be an issue and then be wrong about it.
Oct 3	comment	Rust in a plastic fermenter? Lots of folks brew in their kitchen and can't use iodine based solutions because they can't risk staining the counter-tops. People with flow-through septic systems can't use it either. One-step and Star San are what most brewers I know use.
Oct 3	answered	off flavors and sanitizing/scratched plastic
Sep 13	answered	Coriander steep technique
Aug 23	comment	How to avoid a boozy flavor in high-gravity beers Brewchez, as always, is correct. :-) I would also add that high gravity beers need time to come into their own. That "hot" alcohol taste does fade with time. Most high-gravity beers I make age for at least a year before consumption. It really smooths those beers out.
May 27	comment	Ever made a “hop tea” to balance an overly malty beer? Agree with Brewchez. Upvote.
May 26	comment	How do I clean a 5 gallon root beer keg? Baka's got this one. If they are Sanke kegs, an overnight soak in PBW will make them whistle-clean. Upvoted.
May 26	comment	How do I clean a 5 gallon root beer keg? Could you describe what kind of kegs they are? Standard Sanke kegs or Corny kegs (soda keg) or plastic kegs or what? Also, what are they made of, are they stainless steel or are they plastic....some details and we can probably answer the question.
May 26	comment	Is a taste-test at bottling time indicative of the end result? This link homebrew.stackexchange.com/questions/3111/… will be helpful in regards to your question.
May 26	comment	Brew closet - concerns? I agree, excellent advice.
May 26	comment	Brew closet - concerns? Is there a definitive location, no. But a good guide is Palmer's "How to Brew" and the recommended temperature ranges listed by the yeast manufacturers. Often books with recipes, such as "Clone Brews" will have recommendations as well. Good luck!
May 25	revised	Brew closet - concerns? deleted 10 characters in body