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


Jan
15
comment Little hop aroma in first batch
No problem. Wort chillers are quite nice. I'm assuming you bought the copper tube "immersion" chiller style, since that's the most common style (I used mine just 4 days ago). The keys to good homebrew are your chilling strategy (for hoppy beers anyway), and proper fermentation temps (65F for most ales, for the WORT, not the air around the wort). Good luck with it.
Jan
14
answered Little hop aroma in first batch
Jan
13
awarded  Nice Answer
Jan
10
comment Addition of honey and vanilla to cooled wort
"honey is notorious for taking a while to ferment" - Why would you think that? Honey is virtually all simple sugars, and beer yeast will ripe through it very fast, up until you get to the high end of the yeast's alcohol tolorance. MEAD takes a long time to make (for various reasons) but adding honey to a beer takes as long to ferment as if you had added corn sugar (ie, not very long at all). I make a Blonde Ale with 3lbs of honey in the secondary, and it ferments the honey out in less than 3 days usually.
Jan
8
comment Is secondary fermentation necessary for a double IPA?
What about cold crashing for several days to drop out the yeast before raising the temps back into the 60's(F) for the dry hopping?
Jan
8
awarded  Yearling
Jan
7
comment When is the right time for kegging?
Dropping slowly is only a requirement if you are still wanting the yeast to clean up diacytl. You can raise temps during the end of primary for the D-rest, and then crash immediately to lagering temps in the keg.
Jan
7
comment When is the right time for kegging?
"For lagers, after the lagering period is finished." - Tons of folks do their lagering in a keg (myself included). I only secondary my lagers long enough to let that first wave of sediment drop out of suspension (2-3 weeks). After that, its into the keg for the real lagering process.
Jan
7
comment Is the iodine test for starch conversion pointless?
I find it fun to taste the mash liquid periodically as I open the tun to stir or do a temp check. You can taste it getting sweeter as conversion happens during the first 20-30min or so.
Jan
7
comment Is the iodine test for starch conversion pointless?
IMHO, if your conversion just required as extra 10min in the mash tun to be achieved, then you would have probably had full conversion anyway by the time you were done drawing off your first runnings. I hear what you are saying about measuring, but given that there's sometimes false-positives, and that the process seems almost universally successful for virtually everybody, I personally stopped doing the test a long time ago.
Dec
31
comment Is there a way to protect beer from freezing in a garage with no electricity
The beer bottles would actually freeze FASTER this way. Look at the physics of a wine bottle chiller. Submerging a bottle in cold liquid cools it much faster than leaving it in cold air.
Dec
31
comment filling the airlock
Your bucket is just leaking C02 somewhere. Its actually nothing to really worry about, happens all the time. Perhaps take off the lid and re-attach it, you might see bubbling in the airlock after that.
Dec
23
comment Analytics for Beer
I've thought about building an online database of single ingredients based on their flavor characteristics, allowing for users to enter flavors they desire or dislike, and to receive suggestions for how well certain ingredients match those flavor. So entering "citrusy" would return Cascade or Centennial hops as a strong match, something like Glacier as a weak match, and Hallertaur as a negative match. Its a simpler version of the system you are talking about.
Dec
23
comment Analytics for Beer
I'm a software guy too (no surprise given that we're on the Stack Exchange site network right now). The subjectivity of taste comes into effect here, making your idea a little tricky. Also, we're talking about a LOT of factors (hops, hop interaction, malts, yeasts, temperature, mash diff) across a SMALL sample size (most brewers prob average 10-30 batches per year). Not to say that your idea can't be done, but it will be tough.
Dec
23
comment Beer aroma during fermentation
You are showing remarkable patience for your first batch. Most folks are dying to take a reading (assuming they know what that means) after about 72 hours. A general rule is that you only bottle after you have taken readings over a course of several days and verified that the gravity isn't dropping any further. If I were you, I would take a reading on day 14, and then again on maybe day 18. If the gravity is the same, and is near the recipe target FG, you are safe to bottle.
Dec
17
comment Effect of Long, High, Decling-Temperature Mash on Wort
You are putting a pound of crystal malt into a half-batch partial mash beer, and you're trying to mash for more body? This is a bizarrely complicated recipe and process to yield 2.5gal of sticky sweet beer. By all means, brew what you like, but perhaps consider postponing the brew day until you have time to mash properly, and maybe even reconsider the recipe.
Dec
3
answered My cider tastes like red wine!
Dec
3
comment Is Weizenbock a good style to cellar?
I've only brewed it once, but that batch did age well. I'll leave it to someone with more experience to post an answer, but I would assume yes, it is good for cellaring.
Nov
27
comment Cider fermentation stopped after only 4 days. What to do?
Warm it up, swirl the carboy to get the yeast back up into suspension. If that didn't work, re-pitch more yeast.
Nov
15
comment Is 2005 bottle wheat beer ok to drink?
Please drink one and post back here with a comment telling us how it tastes! While it won't hurt you, I suspect it might taste stale, or like wet cardboard from oxidation. Or, it might be delicious!