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bio website whenyeastattack.com
location Pittsburgh
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visits member for 4 years, 9 months
seen Oct 17 '13 at 19:28

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...
Jun
8
answered How many times can I re-use oak cubes?
Jun
2
comment Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness?
Buckets pick up stains and smells from beer, too, but these colors and smells don't transfer to subsequent batches. I use buckets in winemaking to press into. After two days, I rack off the gross lees into carboys. I ferment red wine in plastic, too, but not buckets. I use Brute garbage cans for that.
Jun
2
comment How much does heat affect beer?
It is not illegal to ship beer. It is illegal to ship beer via the USPS, but UPS, FedEx, etc. allow it. Whether or not you can ship it into or out of your state using a private courier varies from state to state.
May
31
comment Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness?
The old "buy cheap, buy twice" argument. I subscribe to it.
May
31
comment Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness?
I just bought three new 6 gallon carboys and forewent the neck handles. I don't like 'em for the same reasons you stated.
May
29
comment Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness?
This from the guy who wrote the book (er, web site) on batch sparging!
May
27
answered Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness?
May
27
comment Ever made a “hop tea” to balance an overly malty beer?
I'm not going to post an answer because I like brewchez's, but you might want to try making some hop vodka that you can add to each pint at serving time. stempski.com/hop_vodka.php
May
26
comment How to get clearer and more clarified home-brewed beers?
@Denny: True, provided the brewer has learned good racking technique so as not to transfer primary trub to his bottling bucket and subsequently to his bottles. If he hasn't, a secondary can serve as a crutch to get clearer beer, but he risks oxidation and infection in pursuit of cosmetic gains.
May
26
comment How to get clearer and more clarified home-brewed beers?
I upvoted nearly every answer on this question, as they all offer good advice for various ways to clarify your beer. There is no silver bullet, and there is no one correct answer to this question. As such, I suggest making this a community wiki.
May
26
comment How much does heat affect beer?
Furthermore, "stale" isn't a binary condition. At 115F, it won't be fine for two weeks then suddenly be stale. It will start getting worse immediately, and at some point will cross the fuzzy "undrinkable" threshold.
May
26
comment How much does heat affect beer?
Seconded. The rule of thumb is every 10 degree C increase in temperature doubles the rate of staling. (Source: Dr. Charlie Bamforth has stated this several times, such as on Brew Strong). So if your beer takes one year to stale at 0C, it will take 6 months at 10C, 3 months at 20C, etc. A hot car can easily reach 45C (~115F), which would require about a two weeks to stale, assuming it stales in one year at 0C. There's more at play than just temperature, but this is a nice general rule to keep in mind: colder is better.