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


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
Nov
29
comment IPA: When to Bottle
Totally separate from the yeast, if there is C02 in suspension, when the liquid warms up, then the C02 will bubble out. If you warm up a beer after a cool primary, you will see bubbling. Likewise if you just shake up a carboy, some bubbles will start popping. It is not necessarily a sign of any CURRENT activity by the yeast, just a sign of dissolved gas popping out of a liquid. HOWEVER, if you got bubbles, then it's prob a bad idea to bottle. Just give it more time at its current temp and make sure all activity is done.
Nov
22
comment I might have pitched at too low a temperature
Hard to say. I think you'll be OK if you get it cooled down asap. If you throw the temp strip on there today and it reads "90F" and melts the strip, then pour it all out and start over. If not, then just wait and see how it comes out :)
Nov
22
comment I might have pitched at too low a temperature
Change the ice daily as a general rule. You really need one of those strip thermometers to put on the side of the Ale Pale to see what the temp of the fermenting beer is. I guess you can tape a regular thermometer to the side if you don't have a strip... Without a temp reading, its going to be very hard to stay within the ideal range (63-69F). But if you really cant measure the temp, then try to change an icepack or two daily. As the fermentation slows (might take a week), you can back off the ice and let it rise naturally to the ambient temps.
Nov
22
comment How do I do a partial mash?
I'd call it an "almost-all-grain." I did it for several batches before I finally scaled up to "normal" all grain :)
Nov
22
comment Soapy off-flavour source?
Just want to point out that a lot of brewing experts are changing their opinion on long primary fermentations. Not sure if Palmer has adjusted his stance on this or not, but a lot of people are leaving beer on the primary for multiple weeks now, resulting in BETTER beer. A lot of new brewing instructions are still using the old mantra of "1-2-3 weeks," which isn't necessary.
Nov
22
answered Special B -OR- CaraPils?
Nov
21
comment Secondary Fermentation - Gravity too high to bottle but it's not going anywhere
Yeah, he steeped 2.5lbs of specialty grains without anything to convert them. That's a lot of starch. For the record though, I think the beer should still be good, it just won't be a Dry Irish stout for sure.
Nov
21
answered I might have pitched at too low a temperature