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


1d
comment Brewing with Saccharomyces boulardii
Please try it and come back to report your results!
Sep
15
comment Adding sugar to a brown pumpkin ale
I hunted around for a while for an ingredient to give me "toffee" flavor, but ultimately couldn't find the right one. Some folks say Carastan (an English crystal malt) can deliver that flavor. Also, you could try an alcohol-based toffee flavor extract.
Sep
15
comment Mash & Sparge Calculation
Wouldn't the relative humidity of your climate affect boil off rate as well?
Sep
15
comment Adding sugar to a brown pumpkin ale
If you want caramel flavor without dryness, I'd go with Crystal malt (maybe in the 40-80L range) instead of sugar.
Sep
11
answered 'Auto-transfer' to secondary corny keg fermentors?
Sep
11
comment Really strong beer's gravity (1.120) won't drop below 1.042
"I've brewed/brewing my second beer it starting gravity was 1120" - Yeah, that's a terrible idea, kinda like trying to run a marathon the very first time you've ever worked out. Your chances at a succesful, tasty, high-gravity brew are really, really low. I suggest you learn the basics of regular brewing first, and work your way up that high later on.
Sep
10
comment Pure Carapils starter wort?
Yep that is correct. Also, you don't want to create a starter with simple sugars, like table sugar, because the yeast might loose their ability to metabolize the sugars in grain.
Sep
9
answered Lautering: Filter first runnings using a strainer
Sep
4
comment Belgian golden strong
Palmer and Jamil are two of the most decorated authors/homebrewers around, and both major yeast banks agree with them that racking is harmful. Perhaps in previous times it was necessary, but all the experiments I've seen seem to indicate that its just not necessary any more.
Sep
4
comment Bottling Hard Cider - can I prime with sweet cider?
I agree with Tobias. Priming with anything other than simple sugar seems to add a lot of uncertainty and little-to-no extra flavor.
Sep
4
comment Quick recipe for stout
In my opinion, 3 weeks just isn't enough time to produce a high-quality, bottled brew. Do you have a plan B?
Sep
2
comment What is the proper way to maintain temperature in a water cooler Mash tun by adding hot water?
"Ok the brand new digital thermometer that I just bought today is obviously incorrect as the temperature spiked upwards 9 degrees" - Not necessarily. I've seen weird spikes like that on my own rig before. Prob has to do with your grain not being completely and evenly stirred into your water. Or maybe gremlins. I'd blame the gremlins if I was you.
Aug
27
comment Salvaging this Sorachi Ace IPA
I've had a Sorachi Ace SMASH beer that tasted like it was dry-hopped with dill. Sorta like pickles, but without the vinegar or salt. It was tastier than I'm describing, not probably not anything I'd want 5 gallons of.
Aug
27
answered How do I correct acidity/tartness in a fermented beer?
Aug
19
revised Would Yeast survive the temperatures of distillation and properly carbonate?
grammar/spelling
Aug
18
comment Yeast Starter Stopper & Sanitization
You raise an interesting point.
Aug
13
comment My beer is clear, what did I do right?
Vigorous boil + extra time in primary + gelatin = clear beer.
Aug
12
comment Are there ways to make your own beer on the cheap?
I wish I could upvote Denny's comment twelve more times, as I've described it exactly that way to new brewers before.
Aug
12
comment Temperature control during 1st phase fermentation
@Snarf, WOW, I do not trust that site's yeast description at all. They say its a "Lager Yeast", but identify it as Sach. Cerevisiae (lager yeasts is actually Sach. Pastorianus), and they say to ferment it ideally at 22C/71F and up to 32C/89F, which is FAR outside the temp range for all lager yeast anyway. For your next batch, order some dry yeast from Fermentis instead.
Aug
1
comment Raspberry Stout Infection?
If it smells "yeasty" and not "vinegary" then thats a good sign, but it is kind of early to tell. I'd proceed as normal, you're probably OK.