2,248 reputation
220
bio website homebrew.stackexchange.com/…
location Minneapolis, MN
age 44
visits member for 1 year, 3 months
seen 25 mins ago

I am primarily an all-grain brewer, and I mostly brew recipes of my own design. I like brewing at a small-batch scale (2.5 gallons and less) because they allow me to brew on my countertop and more frequently. I can experiment without having to risk ending up with 5+ gallons of a failed batch. My gateway beers into homebrewing were Summit's Extra Pale Ale and Great Northern Porter.


Jan
14
comment refilling 5 liter Newcastle mini keg's
.@Pepi is correct as to Heineken and Newcastle. However, other mini-kegs do not have the post inside (e.g., Bells' Oberon and Warsteiner lager), and you can also buy new 5L mini-kegs from many homebrew supply stores.
Jan
13
awarded  Revival
Jan
13
answered What is the difference between Caramel Malts and Crystal Malts?
Dec
29
comment how long can I stay in an open primary fermentation?
Whenever any glass cracks or breaks, I would consider any beer that touched or was open to the glass to be dangerous to consume, and I would dump it.
Dec
29
answered How does the fermentation schedule look when adding flavor elements?
Dec
29
comment How does the fermentation schedule look when adding flavor elements?
I am not aware of such a guide. Randy Mosher is a noted expert on adding spices, fruits, and other adjuncts to beer, and he has published a book called "Radical Brewing" that contains many useful tables.
Dec
29
answered Zymurgy, Oenology … but what about spirits? What's the “ten penny” word for still masters?
Dec
29
comment Zymurgy, Oenology … but what about spirits? What's the “ten penny” word for still masters?
Those who are into beer making are brewers, not zymurgists.
Dec
15
answered How much Chloride in PPM is too much for All Grain?
Dec
1
comment Packing Beer on a Plane
I have brought numerous 12-packs in checked luggage with no problem. I get an extra case box from the liquor store, rip up and place pieces of cardboard between the bottles so they don't touch, and then stuff my socks and underwear in the open spaces. Then I put it in the center of my normal checked bag, with clothes surrounding it. I can't imagine it would be any different with a full case. But trying to ship a box outside of a suitcase seems difficult because you will need to pad the case box.
Nov
17
comment How much grain will fit in a 16 liter kettle?
Are you looking to store dry grain, hold wet grain, or to do a mash?
Nov
12
comment green apple esters recipes
I don't think the acetaldehyde will come through in any cooking, and I believe that alothough it is miscible with ethanol and alcohol, that a significant amount will volatilize and evaporate, and any remaining amount will be imperceptible in food. So I would try any recipe that works well with your style of beer.
Nov
12
answered Is it possible to do pressurized fermentation in a mini keg?
Nov
12
comment Aerating wort with an air pump. What's the proper gallon rating?
@fthinker There was a lab-quality study done by a micro using 250ml reference worts in Ehlrenmeyer flasks and various methods of aeration, measuring with a dissolved oxygen meter. Surprisingly, they were able to get to 8-10 ppm of O2 by 45 seconds of vigorous shaking. The caveat is that it is a lot easier to shake 250ml than 19L. I use a tennis ball in the punt of PET carboys, and if I time my rocking correctly, I can get a prodigious amount of air into solution -- you can see it come out of solution as extremely fine bubbles (sort of like the foam that rises in a Guinness).
Nov
3
comment Attempting a partial mash - what grain bill?
I believe the answer is 2.13 kg of Maris Otter, but it would be fine if someone wanted to double-check my math.
Nov
3
answered Attempting a partial mash - what grain bill?
Nov
1
answered Bottling high gravity FG barley wine
Oct
30
comment Belgium clones leffe brune
Are you looking for an extract or all-grain recipe?
Oct
29
comment Cherry/Cough syrup off flavor
re: Band-aids -- LOl, true, few have eaten Band-aids. But it's more that the beer smells and tastes like Band-aids smell. Maybe I should have been more clear. +1 on link on preparing tap water. We also have a post on removing chlorine on StackExchange.
Oct
29
comment Cherry/Cough syrup off flavor
This is a solid hypothesis, except that I will note that chlorophenols can also be formed from chlorine or chloramine in tap water used in brewing. Chlorophenols give a medicinal off-flavor that remind many people of Band-aids or Chloroseptic. In fact, these two are the most common flaws I see in beginner's homebrews: fruity or hot alcohol esters from too-high fermentation temps, and chlorophenols formed because the brewer did not dechlorinate their tap water.