2,134 reputation
219
bio website homebrew.stackexchange.com/…
location Minneapolis, MN
age 44
visits member for 1 year, 2 months
seen 2 days 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.


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.
Oct
29
comment Confectioners sugar for priming?
It is probably dextrose/corn sugar. I prefer white table sugar (sucrose) for priming because it is cheap, reliable, and readily-available.
Oct
29
comment How should I upgrade equipment from a Mr. Beer kit?
@rjbergen I agree that OP should get a bigger kettle if his or her budget allows it, and 10 gallons would be ideal. But to lay out the minimum equipment requirement, 5 gallons suffices for partial-boil extract brewers.
Oct
29
comment How large of a Kettle to brew 5 gallon and 10 gallon batches? (All Grain)
@Denny, well to be clear, I am recommending 10-gal. kettle for a 5-gal. batch, and saying 8-2/3 is sort of a bare minimum for that size batch. I think we are in agreement as to the best practice.
Oct
26
comment What is the largest size batch that can be boiled with an Induction cooktop on a 120v outlet?
My calculations unrealistically assume no loss from radiation, so I am assuming the lid is already on.
Oct
26
comment What yeast is in White Labs WLP080 Cream Ale Blend?
The rumor is that it is a blend of WLP 810 (San Francisco Lager) and WLP 029 (Kolsch/German Ale). The WLP 810 is a great floccer. White Labs identifies WLP 029 as medium flocculation.
Oct
26
answered solidifying yeast in bottles
Oct
26
answered How should I upgrade equipment from a Mr. Beer kit?
Oct
26
answered How large of a Kettle to brew 5 gallon and 10 gallon batches? (All Grain)