5,572 reputation
31036
bio website whatsdougeating.blogspot.com
location Mt Juliet, TN
age 38
visits member for 3 years, 11 months
seen Oct 29 at 19:19

I've been brewing since spring 2008. The more I do it, the more I enjoy it, and I love learning new information and new techniques.

I really like the fact that brewing combines and applies knowledge from so many different realms, and much like cooking, ends up with the best results being considered as works of art as much of science and engineering.


Jan
5
comment quick brew recipes
I'm not certain that recipe requests are appropriate here.
Dec
29
comment Is a long boil with extract necessary?
i know "kettle caramelization" is technically wrong, but it does explain what goes on with the flavors pretty well to someone who thinks the "maillard reaction" might have something to do with ducks. most of us have little to no context for how experienced or technical the people reading are.
Dec
28
comment Bottling homebrew late
that sounds like chlorophenol or wild yeast contamination.
Dec
17
comment Should I shake bottles during conditioning?
except a stir plate on a starter is also causing more exposure to oxygen as well as keeping the yeast from settling.
Dec
16
comment Temperature swing of 10+ degrees during fermentation
At this point, I would just try to keep it stable (within 1 or 2 degrees), so the yeast that are left in suspension can do their work. Most of the off flavors would have been produced in the first 72 hours or so. It may wind up tasting great, but the warmer temperatures will probably give it a fruitiness that you wouldn't have otherwise (depending on the yeast).
Dec
16
comment Temperature swing of 10+ degrees during fermentation
What yeast strain?
Dec
15
comment Improving Your Brewing Significantly
weird. that link doesn't go where it looks like it should.
Dec
15
comment Improving Your Brewing Significantly
get more equipment and brew again a couple of times, and it's less of an issue. :)
Dec
14
comment Can Star San kill yeast in the secondary carboy?
how are you determining how much sugar to add?
Dec
10
comment How much time should a warm-fermenting yeast strain sit at the high primary temperature?
Sure, I'll be glad to. This is my first time working with 1388 or 570, so who knows what's going to happen. :)
Dec
10
comment Bottled Beer is Cloudy
How long was the beer in the primary fermentor before you bottled?
Dec
10
comment How much time should a warm-fermenting yeast strain sit at the high primary temperature?
I did something similar with a Dubbel using 3787 this summer, and let it sit for a month at the upper 70's to low 80's, and it didn't have any noticeable acetaldehyde flavors. Though I really don't know what to expect with this amount of simple sugars. Ah well, every batch is an experiment.
Dec
10
comment How much time should a warm-fermenting yeast strain sit at the high primary temperature?
Because that's what I have seen recommended for the Belgian Golden Strong style, using that yeast. Zainasheff & Palmer recommend that temperature in Brewing Classic Styles, and similar temperatures are mentioned in Brew Like a Monk.
Dec
7
comment Dissolving Malt Extract for priming
Safe for drinking is not the same as sanitized. I don't think any city water is sanitized in the sense that we typically mean in brewing.
Dec
4
comment Is 55% ABV “beer” actually beer?
No, the ice is removed when you're making an Eisbock.
Dec
3
comment Is 55% ABV “beer” actually beer?
I think something like Aventius Eisbock would probably make a better argument toward it still being beer. :)