Graham

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bio	website	grahampeel.com
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Programmer Analyst. Background in web design and usability. Currently working with C#.NET & EF4.

	4,480 reputation	bio	website	grahampeel.com	visits	member for	3 years, 4 months
413 badges		location			seen	yesterday

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Apr 16	comment	Ash/ash tray off flavour Dehusked Carafa is not known for contributing those flavors when used properly, and was designed to minimize those rough roast flavor. Unless you made all-Carafa beer, gag!
Apr 16	answered	Ash/ash tray off flavour
Apr 11	comment	What are the price/features tradeoffs to consider when buying a new brew kettle? Perhaps its a good candidate for a wiki then? I know this question isn't "answerable" with a definitive answer, but it feels wrong to exclude it here.
Apr 11	answered	What are the price/features tradeoffs to consider when buying a new brew kettle?
Apr 11	comment	No chill cubes storage Since a vacuum forms when the tank cools, I would think the expose to the oxygen in the headspace is somewhat minimized.
Apr 11	comment	should I/how do I account for temperature differences for gravity readings? FWIW, if you used canned extract, and are sure you had the appropriate volume of water, then your gravity is highly unlikely to deviate from the listed gravity of the recipe. Extract doesn't immediately disperse evenly into water, and you can get a stronger/weaker gravity reading if you happened to pull the sample from some area of the wort that wasn't yet evenly distributed.
Apr 11	comment	Pressure during fermentation How do you accomplish the pressurized fermentations? Fermenting in corny kegs?
Apr 8	answered	No chill brewing
Apr 8	comment	No chill cubes storage The longest I've gone is 3 weeks in the cube before pitching. The beer was a brown ale that turned out nice.
Apr 4	comment	How likely to get off flavors from American Ale transferring to secondary? I wonder if the quality of yeast & malt is such that problems with long primaries have disappeared, or if it was some other factor causing autolysis all along.
Apr 4	comment	How to make malt vinegar Brown or Amber Ale does sound like the best "base" beer to use for vinegar. I'm not sure if you should ferment with ale yeast then add the acetobacter, or ferment with lacto bugs first. Should make a fun experiment. You can purchase "live" vinegar at health food stores that contains the "mother" which can be added to the beer.
Apr 4	comment	About going BIAB If you want to dabble in the world of Bagging, then i suggest doing a bagged-mash: a 5gal paint strainer (from the hardware store) will line a 5gal round cooler perfectly. Conduct your mash in that, using traditional water volumes, then pull the grain bag up and out, drain, then put it back in and add your sparge water for 10min. You get the ease of the bag (no Vorlaufing or stuck sparges, ever), and the benefit of "normal" mash volumes, so you can copy traditionally mashed recipes exactly. This, plus No Chill, puts my brew day at about 3.5hrs.
Apr 4	awarded	Custodian
Apr 4	reviewed	Approve suggested edit on make a new sanitary connection in stainless conical
Apr 4	comment	Use pop-corn as an adjunct Wow. This actually sounds like an interesting experiment.
Mar 27	comment	About going BIAB I believe that tannin extraction is a matter of improper pH, and that the old theory about squeezing grains is now debunked. Squeeze away!
Mar 23	answered	Can I change the color to my beer to an arbitrary color?
Mar 18	comment	Peracetic acid as a sanitizer? Wow, I stand corrected!
Mar 18	comment	Peracetic acid as a sanitizer? Bleach is fine to use, but is definitely not "no rinse".
Mar 18	comment	My brew is taking far longer than the leaflet suggests WHY WHY WHY do these beer kits give such horrible temperature advice?!? 21C/70F for a "Pilsner" kit?!?!