4,490 reputation
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bio website whenyeastattack.com
location Pittsburgh
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visits member for 4 years, 3 months
seen Oct 17 '13 at 19:28

Jan
14
comment Is a yeast starter required when brewing a lager?
"Viability" and "vitality" in the same comment... Sounds like you just read the post on the brew-dudes blog. (Yeah, I subscribe to your blog and a host of others. Keep postin' - there are readers out there!)
Jan
13
answered Fermentation stopped but beer seems too sweet - why?
Jan
13
asked Are there any reverse recipe caluclator / generators online?
Jan
12
accepted Will force-carbonated beer remain carbonated if poured into a bottle and capped?
Jan
12
comment How much chocolate extract should I use?
Good suggestion, but if I did this, wouldn't I have to stir the beer in the bottling bucket after each addition, possibly oxidizing the beer? Also, I don't know if it would get mixed in as well as if I added the extract to the bucket before siphoning the beer into it.
Jan
12
comment How much chocolate extract should I use?
I'm making double chocolate stout, too. I'm thinking I'll go with 2 ounces for the batch. The only problem is if it's too chocolatey, I'll have a hard time knowing if it's too much extract, too much cocoa, or too much chocolate malt. If only I had two secondaries as suggested by PJ.
Jan
12
comment How much chocolate extract should I use?
Now I wish I had two 2.5 gallon secondaries...
Jan
12
asked How much chocolate extract should I use?
Jan
12
answered Anybody have any Imperial Porter ideas?
Jan
12
asked Will force-carbonated beer remain carbonated if poured into a bottle and capped?
Jan
11
awarded  Supporter
Jan
11
comment Steeping Specialty Grains
What made you choose four quarts of rinse water? My recipe called for 1.5. It seemed to me like I could get more goodness out if I used more, but I also figured the recipe's creator had good reason for the amount they used.
Jan
11
awarded  Student
Jan
11
awarded  Scholar
Jan
11
accepted Gooey Yellow-White film after fermentation slows when using lactose
Jan
11
comment Gooey Yellow-White film after fermentation slows when using lactose
Oh, yeah! I forgot about all the cocoa butter. The layer is a sort-of buttercream color, just like cocoa butter. When it was actively fermenting, the krausen had a good bit of dark cocoa powder floating on top of it. I tasted the wort just before pitching the yeast and it was gritty with cocoa. Gritty and delicious. :D
Jan
11
comment Gooey Yellow-White film after fermentation slows when using lactose
Sorry - I used WLP002 - English Ale Yeast. The recipe calls for WYeast 1318 London Ale Yeast III. My LHBS doesn't carry WYeast and several conversion charts I found online say that WLP002 is a good analog. WLP002 is supposedly highly flocculant.
Jan
11
comment Gooey Yellow-White film after fermentation slows when using lactose
Thanks for the reply. Good to know about the nutrient causing slowdown to be different. In past batches it seemed to go from full-throttle fermentation to no airlock activity in one day. This time around I noticed it slowed down more slowly to where it's still bubbling once every couple of minutes, even after 11 days.
Jan
11
awarded  Teacher
Jan
11
answered Steeping Specialty Grains