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bio website grahampeel.com
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visits member for 4 years, 9 months
seen 16 hours ago

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


May
16
comment Gluten Free Brewing with Sorghum Extract
Have you taken any gravity readings recently?
May
5
revised What does “dregs” mean?
added 415 characters in body
May
5
comment What does “dregs” mean?
Yep, I'm pretty sure the first time I ever learned about 'dregs', it was in the recipe for an Orval clone too. Orval was the most accessible source of good Brettanomyses when I got into brewing several years back.
May
5
answered What does “dregs” mean?
May
5
comment High Gravity/Low Alcohol - How do I get there?
Look into the "Mild" sub category of English Brown Ales. I brewed one recently that was 3.4% ABV and it was the best beer I've made in a long while.
Apr
29
answered High FG / Low Attenuation across 3 different beers
Apr
17
comment Using my immersion chiller in ice bath instead of wort
What are you using to pump the wort through the coil?
Apr
15
comment Sanitizing and septic tanks
I shudder at the thought of a sanitizer strong enough for a gallon or two to permanently knock out the bacteria in a septic tank. Plutonium maybe?
Apr
9
comment Bottling Blended Sours
I'm not sure I understand why you would bottle this batch any differently than any other year-old batch? I'd add some fresh sach yeast at bottling, just to be safe, and use the normal amount of priming sugar. I doubt after a year that there's any residual sugar left that's going to contribute to the carbonation.
Apr
4
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
That recipe has 1lb of honey malt and .5lb of CaraPils.... with a stated FG of 1.004???
Apr
4
comment What type of beers stand up to temperature variation during fermentation?
I disagree that Kolsch and Hefeweizen benefit from raised temps. Kolsch is fermented on the cooler side of normal ale temp ranges, and Hefe's fermented warm taste like banana or Juicy Fruit gum, which isn't always what you want (I'll be pitching some WLP380 into a hefe this weekend and will keep it at 62-64F).
Mar
31
comment Saison fermentation. White residue and thin film. Infected?
Is that the actual aquarium heater submerged in the beer?!?
Mar
27
comment Permanent marking of volume in aluminium pot
Rather than mark my aluminum kettle, I purchased a metal yard stick and measures how many centimeters high each gallon from 3 to 7 was.
Mar
24
comment Economics behind homebrewing?
+1 for the boating/fishing analogy. That's always how I describe it to people.
Mar
21
comment Maintaining Optimal Flavor in a Brown Ale
Excellent question! Hop flavors are well known to fade over time, but I've had 1-2 brown ales as well where some nice part of the roast character seemed to dwindle over a couple weeks.
Mar
14
answered Yeast “cake” after bottling
Mar
13
comment IBU above 100… how bad is that?
Given that most brewing software says that sub-5-minute additions add very little IBUs, how do you account for your 30min hop stand? What impact does it have on the IBU contribution of your earlier additions, if any?
Mar
13
comment Why does Irish moss go in at 15 minutes?
Also, 'Whirlfloc' is a brand name for a tablet of Irish Moss and some other carrageenan stuff that specifies a 5min boil. I wonder if there's a reason for boil-time difference between the 'raw' Irish Moss and this stuff.
Mar
11
comment What is the difference between Munich and CaraMunich malts?
I'm convinced that the recipes that I've seen around the web calling for "1/2lb Munich" as a specialty grain, were actually mistranslated somewhere along the way and originally referred to CaraMunich.
Mar
10
comment What characteristics would agave nectar add to a wort?
Agave nectar tastes nothing like tequila, to me anyway.