931 reputation
616
bio website
location
age 28
visits member for 3 years, 8 months
seen Jul 23 at 10:53

Dec
1
awarded  Yearling
Oct
9
accepted Can I rescue a batch that may not have had enough water at its start?
Oct
9
accepted What is the danger zone for overcarbonating and making bottle bombs?
Apr
2
awarded  Popular Question
Dec
1
awarded  Yearling
Nov
30
comment How can I permanently mark my carboys?
yep, the outside gets cleaned too--there's usually dust and some dried on wort
Nov
28
comment What's a good small-batch fermentation vessel?
Sure you could--there's two small notches in the "keg" that prevent it from sealing. Fill the notches, add a rubber gasket to the lid, and install an airlock. IMO it's not necessary, but it wouldn't be much effort if you really wanted it.
Nov
28
answered Does anybody know about Chemipro Acid?
Nov
28
accepted How can I permanently mark my carboys?
Nov
24
awarded  Revival
Nov
23
accepted What are the steps in recapping overcarbonated beer?
Nov
23
answered What are the steps in recapping overcarbonated beer?
Nov
23
asked How can I permanently mark my carboys?
Nov
21
comment What's a good small-batch fermentation vessel?
@Ell and you could modify the Mr Beer fermenter to use an airlock. Personally I just place the whole kit inside a medium-sized cooler; which allows you to keep all light out and cool the fermenter using 20oz bottles of frozen water. It's quite effective.
Nov
21
comment What's a good small-batch fermentation vessel?
Mr Beer's fermenter has worked well for me--it's not ideal but I've never had an infected batch. It's approximately 2.5 gallons and has a spout which you can bottle from directly. Overall it's a decent, inexpensive option--however I use my 3 gallon carboys much more often.
Nov
21
comment Homebrewing and Arduino
It seems one very useful sensor would be a specific-gravity sensor. Googling turns up several prototypes, but I couldn't find any commercially available solutions. Being able to remotely track the gravity would allow early intervention of stuck fermentation, and also allow comparisons of fermentation rates between different batches of the same recipes.
Nov
20
comment Can I rescue a batch that may not have had enough water at its start?
Good tip, I just checked it and have it warmed to 70 with perhaps a very slow bit of airlock activity. I'll restir it now that it's warm.
Nov
20
comment Can I rescue a batch that may not have had enough water at its start?
I just updated the question to saw where this thought came from; however I think it's just a stuck fermentation with a highly flocculant yeast. I've stirred the cake and raised the temperature to 70 to try and restart it
Nov
20
revised Can I rescue a batch that may not have had enough water at its start?
added 238 characters in body
Nov
20
asked Can I rescue a batch that may not have had enough water at its start?