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


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
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.
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
13
comment Is an immersion chiller really necessary?
Jack is 100% correct here. Chillers save time and decrease the risks of infection. Four or five gallons can be chilled off in 12-20 minutes reliably, with better cold break and good pitch temperature. Upvoted.
Apr
15
comment Do commercial breweries stir in their fermenters to expose more yeast to the wort?
Excellent answer, brewchez. +1
Mar
28
comment Why do my airlocks lose liquid?
Denny, I can appreciate that.The issues of suckback and other situations where you may get lock-juice in your beer generally require more than plain water. This falls into the category of "best practice" rather than "must do".
Mar
23
comment Do homebrewing shops get brewery's permission before designing/marketing a clone beer kit?
Norther Brewer recently received a Cease and Desist on trademark basis, for their 3 Hearted Ale from Bell's (maker's of 2 Hearted Ale) It's a simple trademark defense, and not really aimed at the recipe. bellsbeer.com/news/…
Mar
23
comment Brewing with very bad old-smelling potatoes?
@PJ Rodger that. I don't have any particular problems with the question or home distilling, just wanted to make sure mods were aware.
Mar
22
comment Is RTD beer susceptible to any damage from temperature fluctuations?
I would describe periodic refrigeration as a process that will slowly overcarbonate your beer, as opposed to improper warm storage all the time. Essentially, it will kill your beer by inches. Cool, lightless, dry environments are required for beer storage.
Mar
22
comment What is the shelf life of canned LME?
Great point about the yeast, brewchez.
Mar
22
comment What is the white film on my beer in my bottles?
My understanding is that diacetyl doesn't show up visibly, am I wrong about that, or are you getting at something else? Just curious.