5,572 reputation
31036
bio website whatsdougeating.blogspot.com
location Mt Juliet, TN
age 38
visits member for 3 years, 11 months
seen 23 hours ago

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.


Sep
28
comment How does bottling in a half bottle effect taste
I usually just pour my partial into a glass and consider it a taster.
Sep
25
comment How to clean the CO2 line?
You should be able to disassemble the connector. That slot at the top will take a medium-large flathead screwdriver. Just keep on eye on where the spring goes...
Sep
23
comment When using a drill whip to degas, how do I ensure I will not aerate the wine/mead?
in my experience, that flavor is "cardboard"
Sep
19
comment Reusing vs using new yeast
This one may answer some questions, as well: homebrew.stackexchange.com/questions/1746/reusing-yeast-at-home
Sep
19
comment Reusing vs using new yeast
If that's not exactly what you're looking for, feel free to edit the question and I can open it back up again.
Sep
12
comment Could non-alkalized cocoa powder cause astringency in a chocolate stout?
Oh, I misunderstood your comment about lactose not being involved.
Sep
12
comment Could non-alkalized cocoa powder cause astringency in a chocolate stout?
The lactose in the recipe may have balanced out the astringency.
Sep
10
comment 3 Piece Airlock without Liquid
How long does he let them sit that way? My concern would be oxidation...
Sep
10
comment How can I tell there is mold in my bottles?
Star san won't remove soils in a useful way. You want to use something like PBW or Oxi-clean to remove mold, rinse that out, and then use the star-san to kill any remaining organisms. See this question: homebrew.stackexchange.com/questions/180/…
Sep
7
comment Why did beer get into my gas lines from my corny keg?
@paul: only if you have no headroom, so beer is in the gas tube
Sep
6
comment Is a dual-body CO2 regulator worth the additional cost?
12-15psi, usually. My fridge hasn't been converted, though, so I'm still using a cobra tap and squatting down to the level of the beer or lower to fill my glasses.
Sep
5
comment handling shrinkage from crash cooling
you could top off the airlock before crashing...
Sep
4
comment Possible failed ferment: re-boil or campden + re-pitch?
This is why I keep a few packets of various dry yeasts in my fridge.
Sep
2
comment Galvanized steel off-flavor?
How much zinc is in your diet regularly?
Aug
30
comment Options to improve clarity and reduce sediment in a barrel conditioned lager
So, you're fermenting in a keg, and you're going to serve out of the same keg?
Aug
30
comment Options to improve clarity and reduce sediment in a barrel conditioned lager
Lager, you mean? What do you mean by "had to vent the gas"? If it's fermenting, the gas should be vented. Are you intending to bottle or keg this beer?
Aug
29
comment Racking a carbonated beer from a keg back to the fermenter
Sometimes, it's just best to admit you've got a dumper and move on to the next beer.
Aug
25
comment Why is a quiet environment recommended?
heh, good point. generally you want it at almost uncomfortably cool room temperature.
Aug
17
comment Water Volume on Palmer's Spreadsheet
Can you link to this spreadsheet?
Aug
15
comment Is there any trick to draining the water out of an immersion chiller?
I hadn't thought about that, but it's also not something I'm particularly worried about. I figure boiling for 15-20 minutes and then flushing for 20-50 minutes once or twice a month will keep anything from getting too much of a foothold in there.