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| bio | website | grahampeel.com |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 3 years, 4 months |
| seen | 9 hours ago | |
| stats | profile views | 48 |
Programmer Analyst. Background in web design and usability. Currently working with C#.NET & EF4.
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Mar 18 |
comment |
Is this lactobacillus? I had a pediococcus-style spiderweb appear on a black English Pale Ale once, right at the end of dry hopping. I kegged it anyway and it was delicious, with no noticeable sour flavor. Don't worry about an infection until the beer tastes like: bandaids; burnt rubber; wet goat; pineapple; or cherry pie. And even then, if its any of those last 3, just let it ride a year and call it a Flemish Sour. |
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Mar 7 |
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Hydrometer reading interference While this answer is very detailed and informational, I think its FAR more likely that this is just another case of the extract and top-off water not mixing properly. |
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Mar 7 |
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Hydrometer reading interference This is the correct answer, no doubt. You see this exact problem ("My extract OG is too high/low") all over brewing forums, and is virtually always related to top off water not mixing properly. |
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Mar 4 |
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Low original and final gravity Because there's a standard amount of sugar the various brands of malt extract, and 4lbs of Alexanders Pale Liquid extract plus 4lbs of Light Dry malt extract will yield a beer of about 1.062 OG in 5gal of water. Normal brewing technique will not alter these numbers at all (unless you don't have exactly 5gal at the end of the boil). There's a wide range of brewing software you can use to calculate these numbers, I personally use hopville.com. |
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Feb 22 |
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What are the harms of a boil over? I've contemplated doing a Controlled Boilover to remove the hot break somehow. Like set up a lip in the rim of the kettle to funnel the overflowing foam down away from the sides of the kettle. |
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Feb 22 |
answered | Adding honey to a cooled wort |
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Feb 12 |
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How to calculate ratio of crystal malts to get 75L +1 for: "so I'd probably just buy the 80L and be done with it." The difference in 75L crystal and 80L here will be miniscule, probably past the point of notice. |
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Feb 7 |
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How much water is used for mashing Here's an oversimplification to get you started: Mashing with less water makes for more dextrinous wort. British brewers historically mash "thick", around 1 to 1.5qt per lb of grain. Germain brewers mash "thin", using 2 to 2.5qt per lb, which makes a more fermentable wort. |
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Jan 30 |
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Is sulfuric smell and sour taste common on wheat beers? @Cleber, I'd suspect there's not a strong association with temp and sulfur production, because I get it with lager yeasts at 50F, and with hefe yeasts at 65F. I never cared for the flavors produced by WB-06 when I used it, but I don't recall sulfur being a problem either. Googling around some more, seems like everyone just says "let it age out", although White Labs claims that their Servomyces yeast nutrient helps reduce sulfur. |
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Jan 29 |
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What is the purpose of lagering? I think you are certainly correct about the recipe being a big factor. Seems like my all-Pils lagers turned around quickly, but my Vienna lagers with some roasted and crystal malts really needed several more weeks before the flavors all came together. |
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Jan 29 |
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What is the ideal boil pH? Do you think it really matters? I never thought to concern myself with boil pH before. |
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Jan 29 |
answered | Is sulfuric smell and sour taste common on wheat beers? |
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Jan 28 |
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What could cause a significant increase in proteins? Looks like all of these factors are GOOD signs. |
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Jan 24 |
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What effect does adding flaked corn to a recipe have? If you were to substitute some corn for some base malt, you would be lightening the body. Perhaps this is what we mean when we say a given ingredient 'lightens the body'. Otherwise, I'm brewing up a 1.100 Barelywine and then making it into Coors Light by adding flaked corn until its thin! Woot! |
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Jan 15 |
awarded | Nice Answer |
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Jan 14 |
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Will Jalapeno or Habanero peppers adversely effect yeast FWIW, I saw a program testing out various shark repellents, and they found chili to be completely ignored by the animal. I suspect the fiery reaction to chilies is limited to a small part of the animal kingdom, and will have NO affect on yeast, which are a type of fungus. |
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Jan 14 |
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Will Jalapeno or Habanero peppers adversely effect yeast Would you mind summarizing that page's text? That way, if their link changes, we still get the gist of your answer. |
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Jan 10 |
answered | What is the recommended procedure for bottling given this setup? |
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Jan 9 |
answered | First Brew: Yellow Mold - Transfer to Carboy - Slowing of Fermentation |
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Jan 8 |
awarded | Yearling |
