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Jan
24
comment Do I truly need a wort chiller?
"A wort chiller is a .. necessary... investment" - My last 20+ batches of all grain have been done with the No Chill method. A chiller is great, but not necessary by any means.
Jan
19
comment First batch. Tons of bubbling first day and half, little to none now
Indeed. As a beer warms, the amount of C02 that can stay in suspension in the liquid decreases, thus producing bubbles in the airlock. A lot of people rack to secondary and see bubbles from the off-gassing and assume fermentation has started again.
Jan
19
comment Risk/Reward Question: Should you leave the lid off while chilling wort that is high in DMS?
FWIW, I do No Chill, which is an entirely different beast, but a hard 75-90 min boil seems to boil away all the DMS of the Pilsner malts I use, and I've done several lagers with Pilsner as the base.
Jan
17
comment Two part question on my first brew batch
I disagree with the vanilla adding bitterness. If vanilla were bitter, would chefs be putting it into sweet desserts? I used 2 beans on a Pumpkin Lager I did in the fall, and it was sweet deliciousness.
Jan
17
answered Two part question on my first brew batch
Jan
17
comment Concerns with brewing indoors with propane
Perhaps you saw an indoor setup that was running on natural gas, like what powers gas stoves? Do NOT burn propane indoors. You could easily die from the fumes.
Jan
17
comment Concerns with brewing indoors with propane
Just don't do it.
Jan
17
revised Dry yeast vs wet yeast
added 298 characters in body
Jan
16
answered Mixing Wheat and IPA for WOW
Jan
13
answered How to strain wort before primary fermentation
Jan
13
comment Combating Diacetyl
Yes, twangy flavors do tend to mellow out in the bottle as the beer ages. Your beer will continue to improve greatly over the first 6-10 weeks in the bottle. It will then likely be at its peak, so don't drink too many now. When did you bottle?
Jan
12
answered Best beer to brew that will last a long time
Jan
10
comment Combating Diacetyl
Yeah I think US-05 would only throw diacetyl if you fermented it at like 50F and cold crashed it before it was done. Now throw away that recipe sheet and listen to your father!
Jan
10
answered Combating Diacetyl
Jan
10
comment What should I expect from re-mashing malt extract?
Not sure myself. Check out Jamil's podcast on his Belgian Golden Strong Ale recipe. That's where I heard about the Beano trick.
Jan
9
comment Is secondary fermentation advisable for Belgium witbier?
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