1,022 reputation
410
bio website twitter.com/markskar
location Portsmouth, NH
age 37
visits member for 4 years, 3 months
seen Jul 7 '11 at 3:27

Jul
6
comment Long cooling before pitching
Also, as a side note, I've thought a lot about building (or possibly buying) a Chinchilla: rebelbrewer.com/shoppingcart/products/… I can't vouch for its efficacy, but it seems like a great idea...
Jul
4
comment Fruit beer: should I allow it to ferment out completely?
Yeah, I tasted it again, it's getting kegged. I do like JackSmith's answer equally, but will try that route next time...upvoting both but not marking this as answered just yet...
Jun
2
comment Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness?
I'm with you on the Northern Brewer system, which is really just a fish tank pump with an aeration stone. But I like to use an Oxygenator, which hooks up an aeration stone to an O2 tank. Nothing like pure dissolved O2 to get the yeast what it needs. I swear by it--my results improved tenfold after I started using it--particularly on big beers...
Jun
2
comment Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness?
I agree on the S-type airlocks. I like to cold crash before kegging and I'd have to switch out to a three piece air lock just to do it (if not the sanitizer in the S-type airlock would get sucked in). Might as well just stick with the three piece.
Apr
15
comment What exactly does all-malt mean?
You must have had a really stinky batch to have all these DMS questions! I've been there though, it's definitely worth talking about.
Apr
14
comment Which malts have the highest SMM (precurser of DMS) content?
Ah, my apologies then.
Apr
14
comment Which malts have the highest SMM (precurser of DMS) content?
Thanks a bunch for the downvote Denny. Okay, I edited the part about diastatic power out. My answer to the question at hand here stands.
Apr
13
comment How to efficiently use active carbon?
James, you should mark this question answered if Brandon it answered everything you were looking for. Just sayin... ;-)
Apr
13
comment Yeasty Tasting Pale Ale
Which yeast strain? How long did you ferment for?
Jan
3
comment Beer Lost Through Blow Off Tube
Whatever your solution, Northern Brewer Chris makes a good point in recommending Fermcap-S. The stuff is amazing. Also great for preventing boil-overs during the boil.
Jan
3
comment When should you measure and adjust mash pH?
Personally, I'd wait to get into water chemistry until I had a few batches under my belt, unless you suspect there to be problems with your water source. It's a giant can of worms that you may wish to hold off on for your first all grain batch. There are so many other things to worry about, and you'll be left wondering if your changes to the water affected the outcome in good or bad ways. That said, if you feel like you have a good handle on the elements involved in adjusting the water chemistry, by all means have at it. Just saying that personally I'd hold off on it.
Dec
23
comment Cleaning bottles - What's a good cleaning agent?
Tobi, I just follow the instructions as to how much to use (not sure off-hand). Doesn't take much though!
Nov
9
comment Kegging at basement temperature
Brewchez is right--you gotta get it nice and cold first. Besides, if you're going to be kegging, aren't you going to want a kegerator? I recommend checking to see if there is a freecycle community in your area (www.freecycle.org). I got my fridge for free, holds two corny kegs nicely with extra room for the CO2 tank.
Nov
9
comment Can Star San kill yeast in the secondary carboy?
If you have uneven carbonation between different bottles from the same batch you may have had uneven levels of priming sugar in the bottling bucket. Might help to stir up the batch after adding the priming sugar to make sure it is distributed evenly.
Oct
25
comment Aging a naturally carbonated ale that was bottled from a keg
I read a few other things that have led me to agree with you. The barleywine has been kegged and carbed. Going to let it settle out even further, pour out any settled yeast, and then bottle when it's crystal clear. Thanks for the response, marking this one answered.
Oct
20
comment Growlers v 12oz Bottles
Bill has explained this well. It's also worth mentioning that in the initial fermentation process that the fermenting wort expels enough CO2 to keep out the unwanted microbes (Ken mentions that it was done this way during the "initial fermentation", so I'm assuming it was transferred to a sealed container or bottled after this). After a few days to a week of the initial fermentation, however, the chances of microbes getting in increases greatly.
Oct
20
comment Aging a naturally carbonated ale that was bottled from a keg
I'd mark this correct except that my understanding of the yeast is that is isn't dead, per se, but is rather "dormant". Those bottles of "the world's oldest drinkable beer" that they found at the bottom of the Baltic Sea are said to have "living yeast cultures" inside (story here: cnn.com/2010/WORLD/europe/09/03/baltic.sea.beer/… ). That said, my understanding is that yeast can act upon the hop oils and cause them to degrade over time, thus bringing out more of the malt flavor. I could be mistaken about this, however...
Oct
14
comment What kinds of beers are there that don't use hops?
What about Tej, African beer made with gesho root instead of hops. I've seen some places calling it "honey wine" and others calling it "honey beer". Dogfish Head calls it a honey beer on their Bitches Brew label. I've seen recipes with and without barley, wheat and other grains...
Jul
27
comment Secondary Fermentation In Bottling Bucket
I upvoted this. I've never heard of doing secondary for only 5 days for any brew. What's the point? The only good reasons to use a secondary in the first place is for better clarity, dry hopping, bulk aging, or adding oak/fruit/etc. None of this is called for in a Hefe.
Jul
1
comment Are beer kits any good?
I gave ya' an upvote.