1,103 reputation
1021
bio website none
location Athens, Greece
age 26
visits member for 4 years, 11 months
seen Sep 10 '11 at 10:59
I started homebrewing recently, but I'm quite into it already!

Aug
17
comment Using avocado in beer?
I really liked this answer! You could also use avocado in a weizen, so that haze is not much of a concern and you only need to remove the oil.
Jul
2
comment First Time Brewing…am I doing it right?
I really liked the part about good batches smelling funny. The batch I'm conditioning now in my secondary is a tripel, whose yeast during fermentation produced sulfur, thus smelling really bad. If I didn't know this will clear up after a while I may had already thrown the batch away. Patience is a great virtue in homebrewing after all.
Jul
1
comment First Time Brewing…am I doing it right?
Most probably there is some live yeast that can populate and ferment your batch. However, while this happens, the yeast produces many off-flavours. I think you should pitch another pack of yeast in the fermenter, after all, even if your beer is slightly overpitched then (which I doubt), it is certainly better than underpitched, you'll most probably end up with a pretty good batch.
Jun
7
comment What's the ideal size for a mash tun?
Now I can see it too, when I posted this question for some reason the chart wouldn't appear, not even when I used the direct link. Thanks for the answer anyway! I have one additional question though: if I use a 10 gallon mash tun for 5 gallon batches, wouldn't I have more heat loss because of the air trapped in the mash tun, and, thus, worse insulation?
Jun
1
comment What are the symptoms of poor aeration?
Concerning your long fermentation, did you use a Wyeast Activator or Propagator? One reason I could think for that long a fermentation is that you used a propagator for a 5-gallon batch. If so, the yeast needed more time to populate and metabolise the sugars because its original population was pretty low for the batch. Concerning your not-carbonation, either you have used too little priming sugar or the fermentation process isn't complete for some reason.
May
31
comment Maturation - what does it mean?
Recently I was told about a guy on the internet who really liked stouts. He tried several recipes and at last only one remained. The only thing that was missing was the right maturation time. It turned out that he best liked his stout after exactly one year. I couldn't have waited this much nevertheless. :P
May
31
comment Using commercial (breakfast) cereals in a mash
Did the cereal give you extra fermentable sugars? You used 2 boxes of cereal for a batch of what size?
May
18
comment What to do with a stuck fermentation after 2 days with my first beer kit?
Never do that with a paddle, because you will also raise the dead yeast cells from the bottom. If you want tp rouse the yeast, just shake your fermentor.
May
13
comment What can happened in a wheat beer with a lot of foam?
I agree with brewchez. I suggest you just leave them in the bottles for a week or two and then try again.
May
4
comment Wyeast 1187 Ringwood Failure
There is also the "green apple off flavour" because of acetaldehyde. Check out this question brewadvice.com/questions/1028/…
Apr
22
comment What's the minimum mash time?
I think the iodine test is the key to everything. Try whatever technique/mash schedule you like, but only the iodine test can tell you whether your sugars are fully converted.
Apr
21
comment Why use a synthetic bag for BIAB?
When talking about a cotton bag, there are not just two grades of thickness:cheese cloth and "pillowcase". I just bought a cotton bag that is somewhere between the two, I'll tell you the results after I use it a few times. But the point is this answer is not about material, but about thickness. My question is about the opposite.
Apr
21
comment Alternative/Non-traditional Brewing Practices
Great answer! I hadn't thought it that way, but it's quite realistic!
Apr
13
comment Priming still possible after bottling
I'd also like to add that if you syringes are sterilised (even better than sanitised) so no fear of contamination from there. Plus it's an easy way to measure small quantities.
Apr
13
comment Scottish Ale - is it supposed to taste like fire?
What do you mean by "looked like toxic waste"? Did it have large patches of "things" floating? If it smells funny too, I would say it's contaminated.
Apr
12
comment Converting your fermentation bucket into a mash tun
Exactly what I'm planning to do! Wonderful!
Apr
11
comment Converting your fermentation bucket into a mash tun
That's what I'm planning to do in the future, but for now I don't have enough space for a big kettle and I just do some partial mash batches.
Apr
10
comment Converting your fermentation bucket into a mash tun
That's great! Thank you!
Apr
10
comment Converting your fermentation bucket into a mash tun
I wasn't referring to that system, but I'm not either planning to stick anything in the bucket apart from the grains (check my comment on the other answer).
Apr
10
comment Converting your fermentation bucket into a mash tun
I don't need the false bottom since I'll be using an alternative method for batch sparge where the wort is filtered by a grain bag. My main concern is how to keep the temperature steady.