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


Jan
19
comment Fermentation - Lost cause?
I agree with Denny that the pics look fine for now. Personally, I never liked what WB-06 did in any of my wheat beers, maybe you don't either. "Real" German wheat beers have a very different yeast character than anything I got with WB-06.
Jan
16
comment How do I make vodka at home?
Yeah, this site is just for brewing/fermenting alcohol and NOT about distilling it. Distilling is far more complex and risky (physically and legally). I'd suggest googling around for Home Distilling Forums, and going from there.
Jan
13
comment 20% sugar, water and yeast brew smells awful quickly, how to fix?
I don't think your first paragraph is accurate in regards to the dangers of Freeze Concentrating. There's no risk of methanol or any "unhealthy" compounds forming in a purely-fermented product, so Freeze Concentrating it will not result in any increased risk. I do think you are correct in that its generally not a great idea though, because it won't improve the flavors.
Dec
23
comment Off-flavour after carbonation
The question is about an off-flavor that appeared after kegging, not about how to minimize foaming.
Dec
19
comment Why are there raisins floating in my ginger beer?
Aren't raisins used in wine making or something to determine when a certain gravity is reached?
Dec
8
comment Why would one batch of beer, brewed the same as the second, be more bitter?
Whatever that format is for your recipe, I'm having a hard time understanding it.
Nov
17
comment Mold in S-Shaped Airlock
Chuck it and buy a new one. Why risk it?
Nov
12
comment Are there any downsides to leaving beer on fruit in the primary?
Sandor Katz is awesome.
Nov
11
comment Sour Mash - Pressurized Keg to hold mash?
I like your idea here, but don't know enough to answer your questions. Good luck and be sure to come back and leave a comment afterwards.
Nov
3
comment Tips on making a no-chill IPA
A small does of Magnum, I believe, since its clean. I was ultimately not able to determine much from that one trial, but you might have better luck.
Oct
15
comment How do I make grape wine at 60%ABV, that tastes good?
Why the downvotes on this question? Just because its infeasible to do what is being asked doesn't make it a bad question, in my opinion.
Oct
1
comment How does the attenuation limit from mash temperature affect yeast attenuation?
Yeah, the concept of non-fermentables in the mash (crystal malt, partially kilned malt, etc) totally ruins any chance of having the formulas in the question be practical at all.
Sep
18
comment Brewing with Saccharomyces boulardii
Please try it and come back to report your results!
Sep
15
comment Adding sugar to a brown pumpkin ale
I hunted around for a while for an ingredient to give me "toffee" flavor, but ultimately couldn't find the right one. Some folks say Carastan (an English crystal malt) can deliver that flavor. Also, you could try an alcohol-based toffee flavor extract.
Sep
15
comment Mash & Sparge Calculation
Wouldn't the relative humidity of your climate affect boil off rate as well?
Sep
15
comment Adding sugar to a brown pumpkin ale
If you want caramel flavor without dryness, I'd go with Crystal malt (maybe in the 40-80L range) instead of sugar.
Sep
11
comment Really strong beer's gravity (1.120) won't drop below 1.042
"I've brewed/brewing my second beer it starting gravity was 1120" - Yeah, that's a terrible idea, kinda like trying to run a marathon the very first time you've ever worked out. Your chances at a succesful, tasty, high-gravity brew are really, really low. I suggest you learn the basics of regular brewing first, and work your way up that high later on.
Sep
10
comment Pure Carapils starter wort?
Yep that is correct. Also, you don't want to create a starter with simple sugars, like table sugar, because the yeast might loose their ability to metabolize the sugars in grain.
Sep
4
comment Belgian golden strong
Palmer and Jamil are two of the most decorated authors/homebrewers around, and both major yeast banks agree with them that racking is harmful. Perhaps in previous times it was necessary, but all the experiments I've seen seem to indicate that its just not necessary any more.
Sep
4
comment Bottling Hard Cider - can I prime with sweet cider?
I agree with Tobias. Priming with anything other than simple sugar seems to add a lot of uncertainty and little-to-no extra flavor.