2,782 reputation
520
bio website gamingsociety.org
location United States
age 44
visits member for 4 years, 10 months
seen Oct 10 '11 at 18:55

Homebrewer, nerd


Feb
10
awarded  Nice Answer
Feb
10
awarded  Citizen Patrol
Feb
4
comment Effects of Grain Freshness on Brew House Efficiency
ScottyG's more precise comments added to original question.
Feb
4
revised Effects of Grain Freshness on Brew House Efficiency
added 292 characters in body
Feb
4
comment Effects of Grain Freshness on Brew House Efficiency
The crushed grain was sealed in a plastic bag, very little headroom. Cool, dry environment, no sunlight.
Feb
4
revised Effects of Grain Freshness on Brew House Efficiency
added 82 characters in body
Feb
4
asked Effects of Grain Freshness on Brew House Efficiency
Feb
4
awarded  Investor
Feb
2
comment Home brew, acetylaldehydes and hangovers
Hmm..interesting. I get less hung over on my homebrew than I do on commercial beer. What does happen is....well shall we say I tend to toot my own horn more with homebrew. :-)
Feb
2
comment Should I move primary to lower temp?
Interesting question and good discussion below. Upvoted.
Feb
1
comment Should I move primary to lower temp?
Sorry, I didn't notice the yeast in the question, my bad. I still maintain that running that yeast at the very top of its acceptable temperature range will produce undesirable results. The range for WY1214 is 68-78, so bringing it down to 72 in his basement is simply going to keep the yeast from getting too stressed by running too hot. The style will not suffer. On top of that, listed max attenuation for WY1214 is 78%. I find it unlikely he will hit 85-95 without use of a different yeast to finish.
Feb
1
comment Should I move primary to lower temp?
Super-fast, but hey, it will still be beer. And probably good beer too. Best of luck!
Feb
1
comment Should I move primary to lower temp?
News to me. All I can tell you for sure is that for the majority of beers, that kind of brewing temperature strongly effects flavor. For instance, the range for Fermentis Safeale S-05 is 59-75dF. Danstar Windsor is 59-70dF. Danstar Nottingham is 58-70dF. Since we don't know what yeast he used we can't be sure, but I can tell you that for most beers, sub 70 is where it's at.
Jan
31
answered Should I move primary to lower temp?
Jan
31
comment Should I move primary to lower temp?
You fail to mention the off flavors involved in fermenting at that high a temperature and the supposition of drop-out causing under-attenuation is not widely supported. Also, adding sugar to the primary after fermentation has begun...well not the best idea either. I have no idea why you would suggest holding the beer at a temperature higher than recommended by any yeast maker for anything but saison. Suggest re-edit and re-consider. Downvoted, genuinely bad advice.
Jan
28
comment What kind of wine should I use to top off my wine during clarification?
Yay! Wine question! Need more of these. Upvoted.
Jan
24
answered Tasting my uncarbonated beer: Bitter.
Jan
24
comment Carboy Cap vs. Stopper
I only have stoppers, usually the universal ones rather than the solid pictured above. But that is only because I've gotten most of my carboys used. Brewchez makes an excellent argument for the cap. I'd go with his suggestion.
Jan
24
answered What form of hops should I use for this recipe?
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
Good question, upvoted.