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bio website grahampeel.com
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visits member for 4 years, 7 months
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Software Developer - currently working in the Microsoft ASP.NET Stack with C#, MVC, JavaScript, CSS, HTML


Dec
19
comment Fill water in primary
Yeah, I use sealed gallon jugs of store-brand water when topping off.
Dec
15
comment Are the terms “dry”, “low FG” and “drinkable” synonymous?
Very good point. Long-chain does not equal sweet. Malto-dextrin for example, does not taste particularly sweet.
Dec
15
comment Cure for foamy hydrometer?
Good to know, thanks!
Dec
15
comment Bad “Canned Meat” smell after bottling, and briefly mid-fermentation
I'd recommend to replace ALL the vinyl and plastic materials. Sounds like he's got a bug in his system somewhere. It could be in the bottling bucket as well as the fermentor, so it all needs to go.
Dec
15
comment Cure for foamy hydrometer?
I've never used one, but isn't there some math you have to do to make the readings accurate if there's alcohol in the solution? Seems like a pain.
Dec
14
answered Are the terms “dry”, “low FG” and “drinkable” synonymous?
Dec
14
comment Where to get Old Brew Recipes
By 'genuine', do you mean using authentic ingredients? Because that will be be nearly impossible. Furthermore, how would you verify that what you produced was the same as the product 100 years ago? We have a hard enough time re-constructing 18th century German brewing tradition. It's a fools errand to think you can do it for anything a few hundred years old. Drink some Dogfish Head and call it a day.
Dec
13
comment Can I aerate again before bottling?
As a side note, separate aeration is all well and good, but not 100% necessary. On your next batch, before pitching the yeast, just shake the carboy really good once the wort is cooled down. This will introduce enough oxygen to make a good beer.
Dec
8
answered How to improve efficiency of water usage..?
Dec
6
comment Adding Sugar to Secondary to Create a Layer of CO2?
Likewise, C02 trapped in the liquid from the fermentation activity will bubble up out of suspension when the beer warms. So if you ferment at 65F, and secondary at 70F, then you'll already have the C02 that comes out during the temp shift to protect your beer.
Dec
6
comment How to ferment on the last batches yeast cake?
"Off flavors" is what you see described for over-pitching, but that can be a pretty big range.
Dec
5
answered How to ferment on the last batches yeast cake?
Dec
2
comment Bananas in beer?
There's an African beer made with half bananas and half millet (a grain commonly fed to pet birds here in the US). I can't vouch for the flavor, but it sounds interesting enough!
Dec
2
comment after fermentation (carboy) if I put it in the fridge what do with the air-lock?
It's funny to me to picture a guru like Denny using plastic wrap on his award-winning beers. I freakin' love it when you can avoid over-complicated, complex solutions and just use what you have on hand. I'd love to win a competition with a No-Chilled, brewed-in-a-bag, SaranWrap-topped lager one of these days, it would drive the homebrewing snobs nuts :)
Dec
2
comment What should I put in my swamp cooler water to retard growth of nasty things?
For what its worth, if the bucket gets too moldy, retire it from service promptly. I had once get really speckled with black mold from sitting too long in a humid environment, and I just use it to hold sanitizer now.
Dec
1
answered What should I put in my swamp cooler water to retard growth of nasty things?
Nov
30
comment How can I permanently mark my carboys?
When I clean the outside of my carboys, it means i had a blow off and am cursing the hyperactive yeasties.
Nov
29
comment I might have pitched at too low a temperature
While it might not make it crappy every time, Poshpaws, I felt strong language was needed. This was a 1.095 OG beer, possibly under-pitched, fermenting at temps near 75F perhaps. This will result in not-great beer prob 80% of the time. I'd hate for the guy to age this thing for 6+ months and still not be happy with it when he can use a simple water bath now and have a MUCH better chance at success.
Nov
29
comment Strong Sulfur from WLP 351 - how to clear it up quickly?
UPDATE: The sulfur seemed to clear out on its own with another week or two of primary. I didn't need to do anything else to the beer, and it was tasty and delicious (just 1 bottle left now).
Nov
29
accepted pH Meters and measuring mash pH for the first time