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bio website grahampeel.com
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visits member for 4 years, 11 months
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Software Developer - currently working in the Microsoft ASP.NET Stack with C#, MVC, JavaScript, CSS, HTML


Jan
17
comment Two part question on my first brew batch
I disagree with the vanilla adding bitterness. If vanilla were bitter, would chefs be putting it into sweet desserts? I used 2 beans on a Pumpkin Lager I did in the fall, and it was sweet deliciousness.
Jan
17
answered Two part question on my first brew batch
Jan
17
comment Concerns with brewing indoors with propane
Perhaps you saw an indoor setup that was running on natural gas, like what powers gas stoves? Do NOT burn propane indoors. You could easily die from the fumes.
Jan
17
comment Concerns with brewing indoors with propane
Just don't do it.
Jan
17
revised Dry yeast vs wet yeast
added 298 characters in body
Jan
16
answered Mixing Wheat and IPA for WOW
Jan
13
answered How to strain wort before primary fermentation
Jan
13
comment Combating Diacetyl
Yes, twangy flavors do tend to mellow out in the bottle as the beer ages. Your beer will continue to improve greatly over the first 6-10 weeks in the bottle. It will then likely be at its peak, so don't drink too many now. When did you bottle?
Jan
12
answered Best beer to brew that will last a long time
Jan
10
comment Combating Diacetyl
Yeah I think US-05 would only throw diacetyl if you fermented it at like 50F and cold crashed it before it was done. Now throw away that recipe sheet and listen to your father!
Jan
10
answered Combating Diacetyl
Jan
10
comment What should I expect from re-mashing malt extract?
Not sure myself. Check out Jamil's podcast on his Belgian Golden Strong Ale recipe. That's where I heard about the Beano trick.
Jan
9
comment Secondary Fermentation
Good answer, but a word of caution, Wit yeast can be very finicky and can drop out prematurely. Bottling it now to try to have it ready by his return could lead to bottle bombs.
Jan
9
answered Aerating a 1.10 OG beer once its in the secondary
Jan
9
comment Waiting to pitch yeast?
Regarding the Aussie "No Chill" method, the wort is poured into a plastic vessel that can be sealed airtight will the wort is still very hot. I wouldn't try it unless you have that piece of equipment. FWIW, I No Chill 95% of my beers now.
Jan
9
comment What should I expect from re-mashing malt extract?
Beano helps make the mash more fermentable by breaking down some long-chain starches into simple sugars, so your normal mash enzymes and the Beano are working together in the mash for the same end product.
Jan
8
awarded  Yearling
Jan
6
answered Should I boil a hopped malt extract prior to fermentation?
Jan
5
comment Eisbock chunk thawed
Wouldn't it be mostly free of alcohol? Isn't that the point of ice distillation?
Dec
28
comment Confused by malts!
While not 100% accurate about fermentable sugar in Crystal malts, I can't stand for such your answer to have a negative score, so +1. Its over simplified maybe, but not a bad starting point for someone just trying to learn the basics of ingredients.