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


Feb
27
comment How can I prime by taking the gravity of the priming fluid?
Why bother running the risk of messing up the priming calculation and ruining a batch based on the chance of adding a tiny bit of extra flavor? Just add some of that syrup to the primary, let it ferment out completely, then prime & bottle as normal.
Feb
26
comment First brewing experience, First kit. need advice
Welcome to the site, Kevin! As brewchez states, this isn't really a specific question, so it really doesn't belong here. But overall I will agree that your fermentation seemed pretty normal. Feel free to come back here and post any specific questions you might have.
Feb
25
comment Benefits of different liquid yeast strains?
Really great answer! Also, lower pitching rates (usually) equating to higher ester production. So that's something to keep in mind when swapping out something like a packet of dry yeast for a tube (w/ no starter) of White Labs.
Feb
24
comment New All Grain Setup
That's a tremendous amount of money to put into an initial all-grain setup, are you sure you want to jump in like that? You need a big pot, a mashtun, a burner, and a chiller of some sort. Everything after that is optional.
Feb
21
comment Is there a heath issue using Irish Moss aka Carrageenan in beer making?
From wikipedia: "Chondrus crispus (Irish Moss) is an industrial source of carrageenan".
Feb
17
comment Alternative brews
Funny that you list oranges as "common", but in reality they are too acidic for normal fermentation. Citrus flavor is popular as an additive for fermented beverages but they are usually not the sugar source themselves.
Feb
17
comment Alternative brews
And "sugar content", if its not obvious, does not mean that the thing being fermented tastes sweet to begin with. You can take very starchy things like Agave root or corn starch and use enzymes to convert the starches into sugars.
Feb
17
answered Which hops should I use (and how should I use them) for bittering without aroma or flavour?
Feb
17
comment Steeping/Mashing Cara- Grains
"I have a recipe with 9 lbs of base malt and 6 lbs specialty (Cara-helles and Caravienne)." That's a ridiculous amount of crystal malt! Can you post the full recipe?
Feb
13
comment Lager: No fermentation, what are my choices?
If it was me, I'd go with option #1 and pitch at least 2 tubes/packets of the cleanest Ale yeast you can get (American, Scottish, etc), just to make sure. Everything else risks ruining the beer.
Feb
10
comment Are there dry yeasts that rival liquids for IPA's?
For an on-style IPA, I'd recommend 2 packets of dry, just to be sure. Safale's US-05 is Chico, but it's known to not floc out as soon as the liquid equivalent, for whatever reason. Also, there's a new line of dry yeasts called "Mangrove Jacks", and they've got a strain called "US West Coast Ale" that's supposed to be perfect for hoppy American beers.
Feb
7
answered Chilling wort in a fridge
Feb
7
comment Chilling wort in a fridge
I No-Chilled for quite a long time and can attest to it. You definitely need a 5gal HDPE container that seals airtight, so a carboy or bucket are insufficient.
Jan
30
comment Effects on homebrew from Fluoride in tap water
I do not avoid brewer's yeast, @baka... but I do deny them my essence.
Jan
30
answered Using Square Polypropylene container for no chill brewing
Jan
30
awarded  Civic Duty
Jan
27
comment how well to strain wort after boil
Racking to secondary in general is old-school brewing advice that's largely being phased out in favor of 2-4 week primaries now. Racking after just a few days is a bad idea, IMHO, as you risk oxidizing the beer, picking up infections, and stalling out the yeast. Its just not needed.
Jan
21
comment Why is my wort dark?
Are you viewing it in the carboy? That always makes it look darker than it really is.
Jan
16
comment What is Chill Haze and How Do I get rid of Chill Haze?
"dry hops in the leg" -- I'm now picturing Denny dry hopping by sticking his hop-covered leg straight into the fermentor...
Jan
16
comment Is it important to reach pitch temps quickly?
I No-Chilled probably 40 batches before just recently switching back to conventional methods. Its a good technique.