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Software Developer - currently working in the Microsoft ASP.NET Stack with C#, MVC, JavaScript, CSS, HTML


2d
comment Using my immersion chiller in ice bath instead of wort
What are you using to pump the wort through the coil?
Apr
15
comment Sanitizing and septic tanks
I shudder at the thought of a sanitizer strong enough for a gallon or two to permanently knock out the bacteria in a septic tank. Plutonium maybe?
Apr
9
comment Bottling Blended Sours
I'm not sure I understand why you would bottle this batch any differently than any other year-old batch? I'd add some fresh sach yeast at bottling, just to be safe, and use the normal amount of priming sugar. I doubt after a year that there's any residual sugar left that's going to contribute to the carbonation.
Apr
4
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
That recipe has 1lb of honey malt and .5lb of CaraPils.... with a stated FG of 1.004???
Apr
4
comment What type of beers stand up to temperature variation during fermentation?
I disagree that Kolsch and Hefeweizen benefit from raised temps. Kolsch is fermented on the cooler side of normal ale temp ranges, and Hefe's fermented warm taste like banana or Juicy Fruit gum, which isn't always what you want (I'll be pitching some WLP380 into a hefe this weekend and will keep it at 62-64F).
Mar
31
comment Saison fermentation. White residue and thin film. Infected?
Is that the actual aquarium heater submerged in the beer?!?
Mar
27
comment Permanent marking of volume in aluminium pot
Rather than mark my aluminum kettle, I purchased a metal yard stick and measures how many centimeters high each gallon from 3 to 7 was.
Mar
24
comment Economics behind homebrewing?
+1 for the boating/fishing analogy. That's always how I describe it to people.
Mar
21
comment Maintaining Optimal Flavor in a Brown Ale
Excellent question! Hop flavors are well known to fade over time, but I've had 1-2 brown ales as well where some nice part of the roast character seemed to dwindle over a couple weeks.
Mar
14
answered Yeast “cake” after bottling
Mar
13
comment IBU above 100… how bad is that?
Given that most brewing software says that sub-5-minute additions add very little IBUs, how do you account for your 30min hop stand? What impact does it have on the IBU contribution of your earlier additions, if any?
Mar
13
comment Why does Irish moss go in at 15 minutes?
Also, 'Whirlfloc' is a brand name for a tablet of Irish Moss and some other carrageenan stuff that specifies a 5min boil. I wonder if there's a reason for boil-time difference between the 'raw' Irish Moss and this stuff.
Mar
11
comment What is the difference between Munich and CaraMunich malts?
I'm convinced that the recipes that I've seen around the web calling for "1/2lb Munich" as a specialty grain, were actually mistranslated somewhere along the way and originally referred to CaraMunich.
Mar
10
comment What characteristics would agave nectar add to a wort?
Agave nectar tastes nothing like tequila, to me anyway.
Mar
10
comment Does Dry Hopping create a white film with bubbles?
Dry hopping doesn't create the pellicle, but I have noticed that the only time I've ever gotten one in the primary was in dry hopped batches. Fortunately, the beer didn't seem to be affected.
Mar
6
comment Benefits of cold crashing vs risks of moving fermenter
Whirlfloc works in conjunction with cold crashing to help settle the trub out of the beer for clearer/cleaner bottles/kegging.
Mar
5
comment How does Lacto effect apperance?
I would assume lacto will make a beer clearer, like Brett, although I can't say WHY I assume this.
Mar
3
comment Adding yeast to secondary
I just fixed a beer that was stuck at the dreaded 1.020 mark with some Amylase enzyme, from the homebrew shop.
Mar
3
revised Which hops should I use (and how should I use them) for bittering without aroma or flavour?
added 3 characters in body
Feb
28
comment How can I prime by taking the gravity of the priming fluid?
@Chino, I've made a honey ale twice now, which has 3lbs of honey added to the primary after primary fermentation stops. That process works great, and should theoretically work for other nicely flavored syrups besides honey.