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


Nov
5
answered Adding Burton Water Salts to Partial Mash
Nov
5
comment Yeast starter with YM-Medium under aerob conditions?
FYI, Denny's use of the foil instead of the airlock achieves the same thing as the cotton gauze mentioned in the question: gas exchange during the propagation is definitely desirable. I think some folks cap their starter vials/jugs with an airlock out of fear of contamination, but tin foil or some other breathable plug seems to work just fine.
Nov
5
comment Lagering (Secondary to Bottling to Lagering)
I'm always suspicious of "Lager" recipe kits. To achieve true lager flavor, you MUST ferment at proper temps (45-55F, yeast strain dependent) with enough yeast (2 packs of dry yeast or a very big starter). What yeast did you use and what temp did you ferment at? A lager will not change much over two weeks, so if it doesn't taste great now, it will take a least a month of lagering, and maybe up to 3-4 months to really taste good.
Nov
1
comment What's the link between turbid brew and a heady taste?
I highly doubt that the 'turbidity' of beer has any impact on all on the way that the ethanol within it impacts your central nervous system. This sounds like the claims of how "tequila messes me up worse than whiskey!!" Probably these beers are "heady" to you only because you believe that they will be "heady".
Oct
28
comment How to calculate alcohol without OG reading?
I would think no, not with some kind of laboratory analysis of a sample, but maybe someone here will have an idea.
Oct
24
comment What is the Purpose of Adding Malt Sugars Towards the End of the Boiling of the Wort, as Opposed to the Beginning?
No, we're saying the same thing. Early Extract Addition in a recipe that expects Late Extract Addition will result in less utilization, thus lowering the final IBU's.
Oct
21
comment What is the Purpose of Adding Malt Sugars Towards the End of the Boiling of the Wort, as Opposed to the Beginning?
So the decrease in utilization as pointed out by the venerable @mdma would result in fewer IBU's than the recipe indicates, which would compound with the caramel problem to result in a beer that's going to be a little sweeter/stickier than you planned. I'm sure NB crafts really well balanced recipes for their kits, so you'll still be fine, and probably still within the range of the style.
Oct
21
comment What is the Purpose of Adding Malt Sugars Towards the End of the Boiling of the Wort, as Opposed to the Beginning?
At worst it could have a touch of extra "caramel" flavor, one that's pretty common in amber or darker homebrews.
Oct
18
comment What to expect when making mead?
That dude is awesome. I got a chance to attend a fermentation workshop he put on and it was great (although it was much more about fermented food than booze).
Oct
18
answered What is the Purpose of Adding Malt Sugars Towards the End of the Boiling of the Wort, as Opposed to the Beginning?
Oct
4
comment Why is my spent grain smelling funky?
Whats the time gap between the mashing and the usage of the spent grain? Even in a fridge, I don't think spent grain would be good for anything other than whole-grain sourdough dog biscuits after a day or two. There's just too much microbial activity going on. I've seen grain piles left outside turn nasty within a matter of hours.
Oct
4
comment Question about a Hop Chart
You're asking how numbers were derived on a chart who's author is seemingly not a member of this site. This question is not answerable, in my opinion.
Sep
30
comment How to strain when bottling
Yeah, whole hops have little seeds sometimes.
Sep
30
comment If I live in a country where alcohol is prohibited, how to I deal with these obstacles?
@Malcolm, per the discussion linked above, its probably best to re-phrase your question along the lines of "I can't get hold of brewer's yeast, malt or hops, just fresh grains, how can I make beer?"
Sep
27
comment If I live in a country where alcohol is prohibited, how to I deal with these obstacles?
The post said "prohibited", not necessarily "illegal". Making beer might be "prohibited" in a conservative Amish community, for example, but not technically a violation of the law. I suggest re-opening this question.
Sep
24
comment What would have caused my wort to darken in the fermenter?
Beer in a carboy also looks a tad darker than it will in the glass, so keep that in mind as well.
Sep
20
comment Is dry hopping a carbonated beer effective?
A Blonde Ale with a touch of Honey Malt and dry-hopped with Calypso sounds really nice.
Sep
9
comment Does Low-Attenuated Wort due to Low Temperature have a Higher Propensity to Bottle-Bomb while Bottle Conditioning at a Higher Temperature?
"I bottle condition underwater with frozen water bottles ... in the range of 64-68*F" - Sounds like you are giving yourself more work for no reason. Just put the bottled beer into a 70F closet for a week or two and you'll be better off.
Sep
3
comment Does too Low of a Temperature affect Taste?
Some yeasts create different flavors at lower temps. What yeast strain(s) are you using? Some ale yeasts might be fine at 60F, but not others.
Aug
26
comment Which strains of yeasts are the cleanest for warm/hot fermentation?
Brewing in a place where the ambient temp doesn't fall below 75F means that you will have to do something to cool the wort as it ferments, unless you only want to brew Saisons. So don't spend your time looking for clean, 75-80F tolerant yeast (doesn't really exist), instead you should look into creating a fermentation chamber or swamp cooler to keep the temps down. Then you can brew anything!