2,892 reputation
11535
bio website stackoverflow.com/users/96643/…
location Seattle, WA
age 28
visits member for 4 years, 1 month
seen Aug 25 at 19:23

I'm a software engineer and homebrewer in Seattle, WA.


Apr
12
comment How full can I fill my bottles?
This is exactly what I do.
Mar
23
comment How should bulk grain be stored?
This sounds like a pretty good option; I think I'll check out Petsmart!
Mar
23
comment How long do I roast chocolate nibs to use in cider?
Did you get them from Theo's? Because that's where I got mine for my chocolate stout :)
Feb
20
comment Why should I start lagering?
A very well-stated answer.
Dec
13
comment How to smoke your malts
I've never had any problems with cross tastes. I clean the thing pretty thoroughly between uses.
Nov
28
comment Why measure gravities?
Agree completely. I've made many great batches without measuring gravity at all. It only became important to me when I wanted to start honing in on my recipes, and when I started brewing all-grain and wanted to make sure I was actually getting decent conversion.
Nov
24
comment What's the point of secondary fermentation?
@Mlusby I bottle condition for no shorter than 3 weeks, ususally longer. I've never encountered "band aid" taste in my beers.
Nov
17
comment Boza beverage recipes and experiences?
This should be Community Wiki.
Nov
16
comment How does malted wheat differ from malted barley?
You're right; I was referring to base malts only, not specialty malts. Question updated.
Nov
15
comment How to add adjuncts (hops, fruit, spices, etc) to the fermenter without contaminating the beer?
Contaminating a beer with hops just doesn't happen. The alpha acids in the hops don't play well with most microbs.
Nov
15
comment Is it possible to do full boils without a propane burner?
Are there any issues with caramelization or scorching with the heat sticks?
Nov
15
comment Post-Secondary Fermentation
This. I've heard of some people who are overly anal about clarity racking three or four times, but it's honestly not necessary and just increases the risk of oxidation or, to a lesser extent, infection.
Nov
12
comment I want to make a Rauchbier. How do I go about smoking my grain?
I didn't taste the grain, no.
Nov
11
comment What's the point of going all-grain?
There's a giant misconception that all-grain brewing is somehow complicated and takes way more time. The only major extra time comes from mashing; the rest is pretty much the same.
Nov
10
comment What kind of paper should I use for bottle labels?
I need to try this!
Nov
10
comment What are some good online sources for recipes?
Should be CW since there's no single "right" answer.
Nov
10
comment How should bulk DME be stored?
I didn't realize they sold bags of DME that large!
Nov
10
comment What is the minimum amount of equipment to dabble in All-Grain?
"A full grain boil starts at around 7 gallons." This depends on recipe, of course. I have a 7.5 gallon pot I used for AG boils and my pre-boil volume can range anywhere from 6 to 7 gallons depending on style and recipe.
Nov
10
comment How to adjust alcohol content of a beer?
Adding too much sucrose can result in cidery off-flavors as well.
Nov
10
comment Any good iPhone/iPad apps for brewing?
Should be Community Wiki