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


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.
Jul
30
comment Forgot to add whirfloc / irish moss to wort during boil
Skip it, you'll be fine. The beer might take an extra 2-3 weeks in the bottle to completely clear, but that's it.
Jul
25
comment Testing bitterness during boil
I respectfully disagree with that statement Tobias. Theoretically you should be correct, but almost every wort sample I've tasted was like bitter orange marmalade. I think wort can have hop particles in suspension, which is why it can taste so bitter.
Jul
21
answered Game of Thrones Recipe help
Jul
17
comment Capper indents bottle cap. Is this ok?
My capper also makes that indentation, if I squeeze a little too hard, but there never seemed to be a problem with the carbonation level.
Jul
16
comment Does Saki have Extract Brewing?
There is Dry Rice Extract (used in standard brewing to lighten the body), you could investigate using that plus koji to ferment it maybe.
Jul
8
comment What is 'first press' beer?
I'm thinking its just marketing jargon, intended to give the consumer the same impression as extra virgin olive oil. In a typical Asian lager (very light body due to rice), using only first runnings would be totally counter-productive to the style, I would think.