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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


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.
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 :)