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


Jun
3
comment Could honey be the reason for a rather bitter beer
Look for "Honey Malt", its a type of crystal malt who's sweetness is more light & sugary, rather than caramely, and has a flavor associated with honey. A little goes a long way though, so start small.
Jun
2
comment How do I fix Acetaldehyde in a finished beer?
Ok cool. The next time I'm making a starter with clean ale yeast, I'll make it double sized, and I'll pour a quart or so of starter wort + yeast at high krausen into the keg, does that sound correct? I'll off-gass the keg after a day or two.
Jun
2
comment How do I fix Acetaldehyde in a finished beer?
No, I moved it to a d-rest when it hit 1.020. It finished at 1.012, I believe.
Jun
2
asked How do I fix Acetaldehyde in a finished beer?
May
21
comment How long do crushed grains last?
I've drank so much free beer and gotten so much great advice at my local homebrew store (in addition to making some awesome friends) that it FAAARRR outweighs the cost savings of $.25/pound on malt or whatever from an online retailer.
May
18
awarded  Popular Question
May
16
comment Gluten Free Brewing with Sorghum Extract
Have you taken any gravity readings recently?
May
5
revised What does “dregs” mean?
added 415 characters in body
May
5
comment What does “dregs” mean?
Yep, I'm pretty sure the first time I ever learned about 'dregs', it was in the recipe for an Orval clone too. Orval was the most accessible source of good Brettanomyses when I got into brewing several years back.
May
5
answered What does “dregs” mean?
May
5
comment High Gravity/Low Alcohol - How do I get there?
Look into the "Mild" sub category of English Brown Ales. I brewed one recently that was 3.4% ABV and it was the best beer I've made in a long while.
Apr
29
answered High FG / Low Attenuation across 3 different beers
Apr
17
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.