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


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.
Jul
2
awarded  Curious
Jun
26
comment Relation Between Bitterness And Boil Strength
001 sometimes takes time to floc out, how clear is the beer?
Jun
26
comment Relation Between Bitterness And Boil Strength
What yeast did you use? Yeast in suspension can sometimes mask hop flavor, until it drops out. How old is the beer right now.
Jun
20
comment Make American 2-row taste like Pilsen
That's really interesting Denny. Do you boil your Pale Malt wort for the same length of time as your Pils wort?
Jun
14
awarded  Popular Question
Jun
13
comment Why does Olde English 800 taste so bad?
I don't think that its off topic. It sounds as if fthinker is wanting to clone this commercial beer, and needs to understand why the commercial beer is flavored a certain way.
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