4,495 reputation
11341
bio website whenyeastattack.com
location Pittsburgh
age
visits member for 4 years, 3 months
seen Oct 17 '13 at 19:28

Aug
28
comment fly sparging - stopping and efficiency
@brewchez: So fly sparging wastes a tun of water? When you hit 1.010, do you turn off the sparge arm then run what's in the tun down the drain? (I've never looked into fly sparging.)
Aug
15
awarded  Excavator
Aug
12
answered Strong Sulfur from WLP 351 - how to clear it up quickly?
Aug
4
comment What's the best way to rack beer off of fruit?
I actually meant to prevent oxidation, not to act as a preservative. I probably wouldn't worry about infection from canned fruit. But the pouring of the cider through the grease guard aerated it. Did you detect any oxidative staling of the cider as time went on?
Aug
1
comment What's the best way to rack beer off of fruit?
Did you add any sulfites?
Jul
22
comment Anyone ever had their secondary fermentation bubble for 3 weeks?
Seconded, and I want to add: take SG readings so you can be sure when fermentation is done.
Jul
13
comment Will a “pink bubblegum medicine” flavor dissipate?
Anecdotal, I know, but we brewed the dubbel recipe from Brewing Classic Styles and followed Jamil's ramping schedule precisely and ended up with a very clean tasting beer where the malt & candi sugar character dominates.
Jul
4
comment Fruit beer: should I allow it to ferment out completely?
You're right, actually. Kegging it and getting it cold will slow the yeast enough that it won't ferment out so long as you drink it quickly. Some yeast will continue to work at 45F, but only the very hardiest and they won't work very quickly. So, yeah, kegging and chilling it will effectively halt fermentation. Leave it for a year and it will ferment out, but drink it in a few weeks and it won't.
Jul
3
answered Fruit beer: should I allow it to ferment out completely?
Jun
29
comment Is there an optimal bottle size?
Well, I give beer to people in hope they'll be my friends. (bit.ly/h2m9Yw)
Jun
29
answered Is there an optimal bottle size?
Jun
15
answered Can I use fructose as a priming sugar and how much should I use?
Jun
14
comment Three-finger head but tastes flat?
If the glassware is really gunky, like with chunks all over it, those would serve as nucleation sites for the CO2 to come out of suspension, like a small-scale diet coke & mentos trick. However, I want to think that Bob Banks isn't using glassware covered in chunks. The more common issue with glassware is soap residue, which is oily and has the effect Graham describes - little to no head and no head retention.
Jun
14
comment Three-finger head but tastes flat?
I'm with Graham when he asks, "How long has the beer been bottled?" If it has only been in the bottle for a week or two, it's likely that the yeast are done with the priming sugar, but the CO2 isn't well integrated into the beer yet. I have found all of my brews suffer in the way you describe when I open them too early - all head and no carbonation. Wait another week or three and you'll get a 1-2 finger head atop a perfectly fizzy brew.
Jun
13
comment Does keeping a beer cold significantly preserve fresh hop aroma?
Cheers. Next batch, take one sixer and label each bottle with a drink-on date. Date one to be drank four weeks after conditioning finishes, six weeks, eight weeks, etc. Then stick them in the back of the fridge. When you reach for a beer, you'll see those dated stickers and, if you're strong, won't touch the beer until it's time.
Jun
13
answered How do you malt your own barley?
Jun
11
awarded  Nice Question
Jun
10
comment sediment at the bottom of brew
"A quick Google on the name tells me that this is an add water, sugar and yeast kit..." They're pretty popular down under. They call it "Kit & Kilo" brewing - as in "start with this kit and add a kilo of sugar."
Jun
10
answered Does keeping a beer cold significantly preserve fresh hop aroma?
Jun
9
comment Using commercial (breakfast) cereals in a mash
I find that fruit loops taste a lot like corander seeds. Or, rather, when I smell coriander seeds, I think of fruit loops. Both are estery, with a slight sweet citrus smell to them. It would be interesting to compare a dry-looped beer to one that was dry-coriandered...