808 reputation
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bio website linkedin.com/in/logannedo
location Fairport, NY
age 28
visits member for 3 years, 9 months
seen May 23 at 17:04

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.


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
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
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!
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
comment Proof dry yeast, or just pitch it?
If you decide to rehydrate your dry yeast, you want to make sure everything is sanitary. I usually use a small pot to boil water and then I keep the lid closed until it has cooled down to pitching temp. Then I rehydrate the yeast with the cooled water in a sealed container.
Nov
17
comment Spotless Carboys
Powdered Brewery Wash, from Five Star
Nov
14
comment How would you ship your brew?
This only refers to mailing via USPS. It is only against company policy to ship alcohol via UPS or Fedex. So it isn't breaking a law if they catch you.
Nov
14
comment Resources for Record Keeping?
Is the free software a demo version? The page says that it costs 15 USD.
Nov
14
comment Resources for Record Keeping?
While all of the pdf solutions were similar (thanks divided and Nicholas) I liked how much information this brew log covers. Its well organized and the graphing areas are a nice touch.
Nov
13
comment How do you cool wort?
Note on sanitizing the immersion chiller - You can just put it into the boil for a bit and it will sanitize it for you. So pretty easy all in all.
Nov
10
comment Resources for Record Keeping?
Sorry if this looks like the same question as homebrew.stackexchange.com/questions/310/… I intended this to be about record keeping on paper and didn't think it would overlap with the question about doing it online.
Nov
9
comment Removing Fruit From Secondary
I use glass, but that's good advice regarding the scratches in plastic. I ended up using PBW and soaking it overnight. It pretty much broke up on its own after that. I am going to give you the answer because of the scratches comment.
Nov
9
comment Help! My secondary fermenter exploded!
Fish is right on with the airlock getting clogged. When adding things like hops into the secondary it is easy to overfill and the hops probably blocked the bottom of the airlock. I had this happen with my very first batch (in the primary though). I have always used a blow-off hose after that.
Nov
9
comment Book for beginners
I bought this when I was first starting out and have it on hand during every brew session just in case. Its great for a quick reference and/or for a read through.