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


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.
Dec
27
answered Confused by malts!
Dec
21
answered Variable Final Gravity when Priming for Bottle Conditioning
Dec
21
answered What should I expect from re-mashing malt extract?
Dec
20
comment How do I estimate the viability of dry yeast?
Not sure I'd commit to a specific percentage. I'd just put a caveat that liquid yeast is rarely ever 100% dead (unless you leave it on your car's dashboard all summer in Texas).
Dec
20
comment Help! My secondary fermenter exploded!
I haven't had such good luck with fermcap. Seems like it only works for a day or two, then the krausen starts building back up. It does the trick in my boils though.
Dec
20
comment How do I estimate the viability of dry yeast?
FWIW, a lot of people would disagree with the concept that liquid yeast is completely dead after a year. It might take a 2-stage starter, but you can revive some pretty old yeast if it was handled properly.
Dec
20
comment How do I account for Late Hop/Whirlpool IBUs?
Excellent question. Similarly, It seems like even in the last 2-3 years, I hear of more guys who let their wort sit, unchilled for 20-30 min after flameout with steeping hops before turning on the chiller. Mike McDole does this I believe. What effect that process has on IBUs, I dunno.
Dec
19
comment Will my session beer be OK for 5-6 weeks in primary?
False. This is old brewing dogma and has been proven false by repeated experiments within the homebrewing community, and in recent publications such as "Brew Your Own" magazine, which did a collaborative experiment with Basic Brewing Radio on this topic. Furthermore, longer primary fermentations have the added benefit of REMOVING diacetyl from the beer. There's nothing wrong with a 5-6 week primary for a normal beer.
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.