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


38m
answered Transfert wort in a cube then chill it
1h
comment Transfert wort in a cube then chill it
You don't think pasteurization is more effective than an acid-based sanitizer?
2h
comment Transfert wort in a cube then chill it
iapreview.ars.usda.gov/research/publications/… - Hot water outperforms chlorine-based sanitizers for treatment on cantalopes. And chlorine is a much more effective sanitizer than Star San (which is mostly just an acid).
2h
comment Transfert wort in a cube then chill it
Actually no, those are not the same at all. A sanitizer knocks down your bacterial levels low enough so that the yeast out-grow them, but some traces of bugs remain. A No Chill cube is effectively "pasteurized" because the interior is well above 180F for 20+ minutes. This kills virtually ALL organisms (outside of botulism spores) completely. Properly done No Chill vessels can hold unfermented wort for MONTHS (they sell such kits in Australia). There's not a prayer of that working if you just sanitized the containers.
5h
comment Transfert wort in a cube then chill it
Simple sanitizing works fine for fermentors because you are adding the yeast at the same time, and they overpower any organisms hardy enough to survive the sanitizer step. However, with classic No Chill, you are not adding yeast right away, so even the smallest populations of organisms that survive the sanitization and heat can, and will, wreak havoc on your wort, because there's no yeast to keep them at bay. That is the reason why No Chill seems to work best when you allow the full time for the heat to do its thing.
Nov
17
comment Mold in S-Shaped Airlock
Chuck it and buy a new one. Why risk it?
Nov
12
comment Are there any downsides to leaving beer on fruit in the primary?
Sandor Katz is awesome.
Nov
11
comment Sour Mash - Pressurized Keg to hold mash?
I like your idea here, but don't know enough to answer your questions. Good luck and be sure to come back and leave a comment afterwards.
Nov
10
awarded  Nice Answer
Nov
3
comment Tips on making a no-chill IPA
A small does of Magnum, I believe, since its clean. I was ultimately not able to determine much from that one trial, but you might have better luck.
Nov
3
answered Tips on making a no-chill IPA
Oct
15
comment How do I make grape wine at 60%ABV, that tastes good?
Why the downvotes on this question? Just because its infeasible to do what is being asked doesn't make it a bad question, in my opinion.
Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Yeah, the concept of non-fermentables in the mash (crystal malt, partially kilned malt, etc) totally ruins any chance of having the formulas in the question be practical at all.
Sep
18
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.