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


Oct
6
comment What's the flavor profile of a beer that only uses bittering and dry hops?
Great question, although the answers might be a bit subjective depending on a LOT of factors. However, I am curious how such a schedule turns out.
Oct
4
comment off flavors and sanitizing/scratched plastic
Infected batches can lead to a variety of off-flavors, from "band-aid" to "burnt electronics" to "pineapple". Lots of out-there possibilities.
Oct
3
comment Mold on wort pre-pitch
I won't add another answer, but definitely toss it. You can't let the wort sit more than a few hours without pitching if its exposed to the air. However, look up "No Chill Brewing" if you want to be able to pitch the day after (or later) your brew day. Its a way of doing it safely.
Oct
3
comment Keeping my pale ale “pale”
Good answer. Use 1/3rd of your extract at the beginning, then dump in the last 2/3rds right at the end. Also, make sure you are buying the lightest extract possible. There's "extra light dry extract" which is very, very pale. Or you might even consider using Pilsner extract.
Sep
27
comment How do I know if I should repitch at bottling?
Groovy. Thanks Denny.
Sep
26
comment How do I know if I should repitch at bottling?
You ever do sours Denny? They typically go longer than 6 months, but with all the microbial action going on, I'm not sure if they need a fresh dose of yeast. Any thoughts? I suppose it can't hurt to pitch in some fresh US-05 the day before bottling just to be sure?
Sep
26
comment How do I know if I should repitch at bottling?
I like this question. I once had a Belgian Golden Strong (8%) never carb properly and its bugged me every since. Curious if we need to add more yeast for "weird" beers like sours as well.
Sep
21
awarded  Nice Answer
Sep
21
comment After how long of a boil will LPT1 and other head retention proteins denature?
Wait, so you are asking if your process is impacting your head retention somehow? Just trying to clarify.
Sep
19
comment What's the best technique to add rosemary to a beer?
Since rosemary is probably not as microbe-resistant as hops, I wonder if dry-herbing is likely to result in an infection? I'd soak the herbs in a little vodka for an hour or two before adding them to the fermentor.
Sep
16
comment Alternative/Non-traditional Brewing Practices
I think lagers are BETTER as No Chills. Being able to drop the wort down to your exact pitching temp before you open the No Chill tank is fantastic. I'm a lazy brewer, but my lagers are better than my ales, and I think this is the primary reason. Flavor and clarity are spot on.
Sep
16
comment Alternative/Non-traditional Brewing Practices
For what it's worth, techniques like brew in a bag and no chill seem to be unfeasible at a commercial level. However, it doesn't mean they don't have great homebrew.
Sep
16
comment Alternative/Non-traditional Brewing Practices
The cancer side of No Chilling scared me too, but there a lot of research regarding food in contact with the same types of food grade plastics, and they appear to be very safe. Pretty much anything you've eaten from a chain restaurant came in plastic when they unwrapped it to cook it for you.
Sep
16
comment Alternative/Non-traditional Brewing Practices
What your friend did is NOT No Chill brewing. For No chill to work, you must seal the vessel completely while the liquid is still above pasteurization temps so that no bacteria can start working on it. I had wort in a No Chill tank for almost a month before pitching yeast, and the resulting brown ale was delicious and did not survive 2 parties.
Sep
14
comment Modifying flavors during bottling?
"Sourness" is ambiguous, brewchez. Wheat malt tastes "sour" to me, but I know enough to not use those words when describing it to other brewers. If the "sourness" in this beer went away, then its nothing to worry about and was just a flavor in the green beer.
Sep
14
revised The right first kit?
added 56 characters in body
Sep
7
comment Avoiding excessive soot on brew kettles
My burner is literally caked with these weird spheres of soot, and my pot is blackened after every batch too. My flame is burning yellow, and adjusting the oxygen valve thingy on the burner doesn't seem to do anything.
Sep
6
comment How much hop bitterness dissipates with time?
Holy crap this is specific and scientific. Excellent answer.
Aug
31
comment Hydrometer reading
I use the tube piece from my auto siphon to draw samples. Since it's long and skinny, it can fit down the opening of every carboy I've ever had, including a really old 5 gallon glass one that seems to have a smaller mouth than the new ones you get today.
Aug
30
comment Dry hopping a double IPA
In regards to autolysis, there have been a slew of experiments among brewers in recent times that pretty much disprove the fear of it. You can leave an ale in the primary for months with no off flavors, provided you had a healthy fermentation and temps lower than 80-90F for the secondary.