828 reputation
510
bio website linkedin.com/in/logannedo
location Fairport, NY
age 28
visits member for 4 years, 1 month
seen Oct 22 at 19:42

Web Developer/Designer, Homebrewer, Freestyle Disc Enthusiast, Nature Lover based out of Rochester, NY area. Recent grad of Rochester Institute of Technology majoring in Information Technology.


Nov
8
awarded  Yearling
May
18
awarded  Critic
Feb
4
comment Is it necessary to top off wine in a carboy?
I was having a conversation with the local Mead guru at the last UNYHA(Upstate NY Homebrewers Association) meeting and asked this question. He said that he never worries about headspace. Most of his batches sit around for ~5 years and other than normal racking off of sediment he takes no precautions additional precautions. He hasn't noticed any off flavors either.
Dec
10
awarded  Nice Answer
Dec
7
comment amber ale/cherry
I like brewing with fruit quite a bit and if you ask me variety can add a lot of character. Get some of both sweet and sour cherries to get as much of a well rounded cherry flavor as you can. Personally I like a more sour note to my cherry beer (kriek for example) so I'd go heavier on that type.
Dec
7
comment amber ale/cherry
I strongly advise against using a cherry extract. They are notorious for contributing that "cough syrup" cherry flavor.
Dec
7
comment Is it necessary to top off wine in a carboy?
I agree but I suppose I was wondering if wine itself was more susceptible to oxidation for whatever reason. From my understanding wines need to spend quite a bit more time in a carboy than a beer (especially mead). I figured this was the main reason for wanting to top off but I wonder if it is a big enough factor to warrant the risk of contaminating a batch by adding additional fluid.
Dec
7
answered Yuengling Bottles for Homebrew?
Dec
5
comment Is there such a thing as malt-free beer?
I agree wholeheartedly with markskar. I've done a gluten free tasting panel with the guys at the local brewery and for the most part they were kind of meh. Some left a weird aftertaste and most tasted more like cider than beer (or even like nothing at all). If you are the type of person that would enjoy the sort of thing, you could try to recreate some recipes from areas that didn't traditionally have malted grains to waste on beer. Give an African sorghum ale (maybe mixed with honey) a try or maybe a Japanese rice beer. Also, mead is great and there isn't much available on the market. Do It!
Dec
5
asked Is it necessary to top off wine in a carboy?
Nov
8
awarded  Yearling
Feb
25
answered Adding honey to a cooled wort
Nov
8
awarded  Yearling
Feb
7
awarded  Nice Answer
Nov
8
awarded  Yearling
Nov
22
answered Krausen During Primary
Nov
21
comment Glass Milk bottles?
Those twist off caps are not very good for bottling because they don't hold as much pressure. As Brandon mentioned, they might be useful for doing yeast starters. The test batches would have to be super small though.
Nov
19
comment 5 or 6 Gallon Glass Carboy
If you are the type that likes to add things to the secondary, it might be beneficial to have the extra head space. My 5 gal usually works fine. If I add lots of hops, fruit, etc I will use a blowoff hose.
Nov
19
comment 5 or 6 Gallon Glass Carboy
If you only plan to use it as a secondary, you will want to go with the 5 gallon. Less head space = less oxygen.
Nov
18
answered Drink made from fermented lemons?