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| bio | website | |
|---|---|---|
| location | ||
| age | 27 | |
| visits | member for | 2 years, 5 months |
| seen | Mar 30 at 22:37 | |
| stats | profile views | 12 |
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Nov 30 |
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How can I permanently mark my carboys? yep, the outside gets cleaned too--there's usually dust and some dried on wort |
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Nov 28 |
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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. |
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Nov 21 |
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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. |
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Nov 21 |
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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. |
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Nov 21 |
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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. |
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Nov 20 |
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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. |
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Nov 20 |
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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 |
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Oct 24 |
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How to keep your head on an oatmeal porter? Did it pour with some head, then fall immediately? How many volumes of CO2 did you carbonate it to? |
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Oct 23 |
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What can I do to ensure my high OG wort ferments well? I ended up brewing the first 3 gallons with about 40% of the fermentables, pitching, then topping it off to 5 gallons (with the remainder of fermentables) at high krausen. It was probably unnecessary, but it ended up working out well as I used my stove for the boil and it wouldn't have been able to handle the full 5 gallons. Next batch, however, will be a single batch with a larger yeast starter :) |
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Oct 20 |
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Are some types of beers easier to brew than others? A good way to think about brewing is that you're really making a yeast-farm, and the yeast are making your beer. A good strain of yeast + good food for them == great beer |
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Oct 20 |
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Bottle Sizes Smaller than 12 Ounces? Is it carbonated? If not then the bottle might not hold pressure. Otherwise, it looks good as long as you have a bench capper (a hand-held capper likely won't be able to grip the neck on that) |
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Oct 19 |
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Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness? @JackSmith one tip to help prevent plastic from taking on flavors and smells is to always wash them in cold water; particularly while they're dirty |
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Oct 19 |
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Which pieces of brewing equipment seem like a good idea to buy, but are of limited usefulness? yes and no, they fill a need for those of us with space/budget constraints that prevent us from buying all the needed kegging gear. |
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Oct 19 |
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Suggestions for cheap recipes it can also be worthwhile to see what your LHBS can sell you at bulk or at discount |
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Oct 18 |
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How many ounces of beer are in the typical 12oz bottle? good point that the label must be accurate |
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Oct 18 |
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How many ounces of beer are in the typical 12oz bottle? Updated: if there's 12oz of beer, what size is the bottle? |
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Oct 17 |
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Are there any particular steps to fixing a batch of beer with extra trub / hot-break, or should it settle (as best as possible) on its own? thanks for the input; I'm hoping it turns out to be a "good" mistake--I actually did it halfway conscientously. I decided to aerate the wort in the kettle with my degasser, which really puts a lot of air in. Compared to a second batch this one is fermenting much more actively (although there are quite a few differences between the two) |
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Aug 30 |
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Does beer contain cannabinols? The nature of this questiuon makes me think it belongs on skeptics.stackexchange.com -- now onto the real question: what happens if I shoot-up LME? A buddy swears it actually black-tar heroin ;-) |
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Mar 24 |
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Old Brown “sour belgian” the real question is what's the best way for me to get a bottle? Belgians homebrews make me drool, but I've not found any aged beyond a few months (having a hard time not sipping away at my Tripel until it's at 6mos this summer) |
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Mar 2 |
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Why use a synthetic bag for BIAB? The specific material should still be checked that it's food-grade and safe for boiling temperatures. Many "soft" plastics contain chemical conditioners which can leach at high temperatures. This is a topic wihtout much objective information; however a good rule of thumb is to make sure you're using the product (bag) in an approved way. If it doesn't say it's safe for boiling, then it may not be |
