2,897 reputation
21635
bio website stackoverflow.com/users/96643/…
location Seattle, WA
age 28
visits member for 4 years, 3 months
seen Aug 25 at 19:23

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


Nov
10
comment What's the point of going all-grain?
This pretty much sums it up.
Nov
9
comment Are there any tricks for removing labels from bottles?
Do you mean extra glue residue from the bottles? I usually use the rough side of a dish sponge or a rag to remove that. The OxyClean itself doesn't leave anything after rinsing.
Nov
9
comment How long should a barleywine be aged before bottling?
Hmmm. I've heard of people leaving big beers for months in the secondary before bottling. Is there any benefit to aging individually rather than in bulk?
Nov
9
comment How should bulk grain be stored?
Good point. I had some mice plow through a 3-lb bag of rice before I discovered them a few years ago.
Nov
9
comment When brewing a chocolate stout, should the cacao nibs be added in the boil, the secondary, or both?
Awesome, thanks!
Nov
9
comment Can anyone recommend a starters kit, available in the UK?
I started with a kit from AHB, and still use many of the things that came with it.
Nov
9
comment should hoppy beers be aged?
This is a great answer; Russian River described things better than I ever could!
Nov
9
comment Why do you aerate wort at first and try to keep oxygen out later?
I'd add that after fermentation, oxygen is undesirable because it binds with molecules in the beer to form undesirable flavors. Essentially, it makes the beer go stale.
Nov
9
comment Is it OK to starting fermentation while wort is still warm?
I completely agree, but I wouldn't consider 75F to be "hot".
Nov
9
comment Book for beginners
It's also great if you're switching to all-grain brewing. John knows his stuff.
Nov
9
comment How do I do a decoction mash?
I'm confused as well. Wouldn't boiling some of the grains extract tannins?
Nov
9
comment When brewing a chocolate stout, should the cacao nibs be added in the boil, the secondary, or both?
I already added the 8oz in the boil. My plan was to soak the other 8oz in vodka (as you described), but only for a half hour or so to sanitize. I was then going to discard most of the vodka and only add the nibs. Is it better to add the vodka too?
Nov
9
comment What's the point of secondary fermentation?
You generally should rack from primary once your gravity reading remains the same for three days in a row. But yes, this would be a good question to ask.
Nov
8
comment How do I cut my extract brewing cost?
Great comment about getting yeast from a local brewery. A cup of slurry can go a long way, and from what I've heard, breweries are more than happy to give you some if you come at the right time.
Nov
8
comment What's the point of secondary fermentation?
@Mike S: It's important not to rack too soon though; after primary fermentation the yeast clean up a lot of the byproducts created during reproduction and fermentation. There's a greater risk of off flavors when racking too soon than when racking "late". I've left beers in primary for a month or two before racking to primary; they turned out great :)
Nov
8
comment What equipment do I need to buy to start making beer?
And it includes an auto-siphon. Not necessary but greatly simplifies racking.
Nov
8
comment Best way to mill grains
+1 for investing in a mash tun and wort chiller first. I buy and crush my grains at my LHBS on brewday and have had great results. But an MLT and wort chiller are a huge priority IMO.