5,165 reputation
617
bio website grahampeel.com
location
age
visits member for 4 years, 6 months
seen 17 hours ago

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


Jul
17
comment Capper indents bottle cap. Is this ok?
My capper also makes that indentation, if I squeeze a little too hard, but there never seemed to be a problem with the carbonation level.
Jul
16
comment Does Saki have Extract Brewing?
There is Dry Rice Extract (used in standard brewing to lighten the body), you could investigate using that plus koji to ferment it maybe.
Jul
8
comment What is 'first press' beer?
I'm thinking its just marketing jargon, intended to give the consumer the same impression as extra virgin olive oil. In a typical Asian lager (very light body due to rice), using only first runnings would be totally counter-productive to the style, I would think.
Jun
26
comment Relation Between Bitterness And Boil Strength
001 sometimes takes time to floc out, how clear is the beer?
Jun
26
comment Relation Between Bitterness And Boil Strength
What yeast did you use? Yeast in suspension can sometimes mask hop flavor, until it drops out. How old is the beer right now.
Jun
20
comment Make American 2-row taste like Pilsen
That's really interesting Denny. Do you boil your Pale Malt wort for the same length of time as your Pils wort?
Jun
13
comment Why does Olde English 800 taste so bad?
I don't think that its off topic. It sounds as if fthinker is wanting to clone this commercial beer, and needs to understand why the commercial beer is flavored a certain way.
Jun
3
comment Could honey be the reason for a rather bitter beer
Look for "Honey Malt", its a type of crystal malt who's sweetness is more light & sugary, rather than caramely, and has a flavor associated with honey. A little goes a long way though, so start small.
Jun
2
comment How do I fix Acetaldehyde in a finished beer?
Ok cool. The next time I'm making a starter with clean ale yeast, I'll make it double sized, and I'll pour a quart or so of starter wort + yeast at high krausen into the keg, does that sound correct? I'll off-gass the keg after a day or two.
Jun
2
comment How do I fix Acetaldehyde in a finished beer?
No, I moved it to a d-rest when it hit 1.020. It finished at 1.012, I believe.
May
21
comment How long do crushed grains last?
I've drank so much free beer and gotten so much great advice at my local homebrew store (in addition to making some awesome friends) that it FAAARRR outweighs the cost savings of $.25/pound on malt or whatever from an online retailer.
May
16
comment Gluten Free Brewing with Sorghum Extract
Have you taken any gravity readings recently?
May
5
comment What does “dregs” mean?
Yep, I'm pretty sure the first time I ever learned about 'dregs', it was in the recipe for an Orval clone too. Orval was the most accessible source of good Brettanomyses when I got into brewing several years back.
May
5
comment High Gravity/Low Alcohol - How do I get there?
Look into the "Mild" sub category of English Brown Ales. I brewed one recently that was 3.4% ABV and it was the best beer I've made in a long while.
Apr
17
comment Using my immersion chiller in ice bath instead of wort
What are you using to pump the wort through the coil?
Apr
15
comment Sanitizing and septic tanks
I shudder at the thought of a sanitizer strong enough for a gallon or two to permanently knock out the bacteria in a septic tank. Plutonium maybe?
Apr
9
comment Bottling Blended Sours
I'm not sure I understand why you would bottle this batch any differently than any other year-old batch? I'd add some fresh sach yeast at bottling, just to be safe, and use the normal amount of priming sugar. I doubt after a year that there's any residual sugar left that's going to contribute to the carbonation.
Apr
4
comment What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
That recipe has 1lb of honey malt and .5lb of CaraPils.... with a stated FG of 1.004???
Apr
4
comment What type of beers stand up to temperature variation during fermentation?
I disagree that Kolsch and Hefeweizen benefit from raised temps. Kolsch is fermented on the cooler side of normal ale temp ranges, and Hefe's fermented warm taste like banana or Juicy Fruit gum, which isn't always what you want (I'll be pitching some WLP380 into a hefe this weekend and will keep it at 62-64F).
Mar
31
comment Saison fermentation. White residue and thin film. Infected?
Is that the actual aquarium heater submerged in the beer?!?