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| bio | website | grahampeel.com |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 3 years, 4 months |
| seen | 8 hours ago | |
| stats | profile views | 48 |
Programmer Analyst. Background in web design and usability. Currently working with C#.NET & EF4.
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Jan 2 |
comment |
how much air would I need to move to be able to brew in my basement? I am a little surprised that the first two answers here use indoor propane. I just can't see the benefit of this being worth the risk, but then again, I live in Florida and don't have to worry about freezing my butt off when brewing outside. |
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Jan 2 |
answered | White mold on my corney kegs? |
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Dec 27 |
comment |
How much torque is required to operate a barley crusher? I was told there would be no math on the homebrewing exam :( |
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Dec 20 |
answered | So I don't know if my primary is done |
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Dec 14 |
answered | Off flavor of kegged Wheat beer |
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Dec 10 |
comment |
Is this a reasonable use of special B in an imperial stout recipe? A pound of Special B is a LOT, but I've never used it in a stout. Perhaps its just the right amount to let a little raisin/prune flavor come through the roast. |
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Dec 3 |
comment |
When am I supposed to add my dark grains Oh yeah, i forgot to put that caveat in there, all bets are off without RO, which is why I use all RO personally. Although, his point is that generally unless your water is pretty weird, the formulas work well enough. |
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Dec 3 |
comment |
When am I supposed to add my dark grains I believe the point from Gordon and others is that if you exclude the dark grains, then most mashes of any base malt plus a 'reasonable' amount of crystal malt are fairly easy to handle using the general guidelines ("1 tsp CalChlor") instead of specific measurements. |
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Dec 3 |
comment |
When am I supposed to add my dark grains Denny, I use the "EZ Water Calculator Spreadsheet" with all RO water, and the room temp pH difference between an all-Pilsner mash vs an all-Maris Otter mash is about .02 (5.77 vs 5.75). Do you think there is some inaccuracy here that I'm not accounting for? |
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Dec 3 |
comment |
How long to ferment for? You only risk infection if you obsessively check the gravity every day or two and are constantly opening up the fermentor. After fermentation starts, there's not much reason to check it for a week or two. |
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Dec 3 |
answered | When am I supposed to add my dark grains |
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Nov 29 |
comment |
What happens if I Double Brown Ale Check the top of the can for dust. If it's less than 1/8th of an inch thick, then I guess you're safe to add the sugar then ;) |
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Nov 28 |
revised |
What happens if I Double Brown Ale added 99 characters in body |
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Nov 28 |
comment |
What happens if I Double Brown Ale Interesting Denny. Since the OP's question mentions "Its a local kit" and "6.5 lbs amber liquid malt extract", I wonder if he should be warned off the sugar then, or at least told to verify (as best he can) that the extract is fresh? Then again, what shop would tell him that it WASN'T fresh... |
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Nov 28 |
comment |
What happens if I Double Brown Ale Ahh. Very cool info. Thanks. |
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Nov 28 |
revised |
Is Pelforth brune an ale or a lager? deleted 1 characters in body |
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Nov 28 |
answered | What happens if I Double Brown Ale |
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Nov 26 |
comment |
How long should I condition an IPA? Some IPA hop combos seem to be a little harsh up front, and need a little extra aging (1-2 weeks) once the beer is "done" to really come together. I did a pale ale with a lot of Citra + Columbus, and it mellowed out considerably over the first week or two it was in the keg. Let your tastebuds be your guide, but 2 weeks of aging in the secondary is a fine place to start. |
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Nov 21 |
comment |
Most Feasible method to add Grains of Coffee in Porter Style I've gotten some coffee character out of "Pale Chocolate" malt myself. |
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Nov 20 |
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Why does my cream ale taste like a witbier? Its funny how quickly a British beer can turn "Belgian" on you. |
