5,562 reputation
31036
bio website whatsdougeating.blogspot.com
location Mt Juliet, TN
age 38
visits member for 3 years, 10 months
seen Sep 29 at 16:53

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.


Jun
19
comment How much weight to add to a dry-hop bag?
Up for some math? (en.wikipedia.org/wiki/Buoyancy)
Jun
18
comment All my all-grain batches produce a bitter/astringent, dark, almost burnt off flavor that ruins every batch, from light pilsner to dark belgians
Are you filtering your tap water?
Jun
17
comment How to cope with stale/chewy grain?
Make a big ol' barleywine?
Jun
17
comment How do I un-stuck a mead's fermentation?
Yes, Calcium Carbonate will raise the pH, but according to the bottle I have, you shouldn't use more than 1.5 teaspoons per gallon.
Jun
14
comment Should the late addition portion of a recipe be altered based on immersion, counterflow, whirlpooling techiques?
It really depends on your intended audience for your recipes. I wouldn't be changing out my chilling process every other time I brew, so I might need to adjust my recipe a little bit for a new piece of equipment, but I don't see any need in coming up with 4-5 different recipes that depend on different techniques.
Jun
10
comment Why does the temperature of bottle conditioning determine the amount of priming sugar?
It's not the temperature of bottle conditioning, it's the temperature of the fermented beer that you're adding priming sugar to.
Jun
9
comment Will using Winemaker's Acid Blend to adjust mash pH have a flavor impact on beer?
Me either, really, but I figured I would ask. The bit about phosphoric changing the chemistry around had me a little concerned about using those.
Jun
9
comment Will using Winemaker's Acid Blend to adjust mash pH have a flavor impact on beer?
I used less than 1/4 teaspoon of it, with 8 gallons of water and 17lbs of malt.
Jun
8
comment What is the best way to sanitize vanilla pods?
I'm not getting Isopropyl anywhere near anything I want to drink, thanks.
Jun
6
comment How do I un-stuck a mead's fermentation?
Below 3.2 or so, the yeast have trouble surviving, so try to keep it above 3.4. At the least, pick up some wine-range pH testing strips.
Jun
6
comment How do I un-stuck a mead's fermentation?
Do you have a means of measuring pH?
Jun
5
comment Did I correctly add fruit flavour to my beer?
Try not to worry too much about it until you taste it. Don't try to fix it until you know it's broken. I don't know that there is much that can reduce bitterness other than time. You may not have extracted enough sourness from the berries for it to be a problem, depending on how much you used.
Jun
3
comment Using unknown loose hops
yes, but they're so old that they no longer have the overpowering aroma of cheese.
Jun
1
comment Using unknown loose hops
Those look like the debittered hops that a friend and I put into a lambic last weekend.
May
28
comment What burner would be appropriate for a 1BBL brew system?
Could you please split this into 3 questions? The answers to each question will get confusing, otherwise.
May
28
comment Strange black pods in wort - hop seeds?
Did you manage to get a picture of them?
May
22
comment Why isn't my gravity increasing? Has fermentation stopped?
I'm not certain that you are reading your hydrometer correctly. Specific gravity in fermenting beer should not increase.
May
19
comment Do yeast die after bottling?
At what temperature are you holding the bottles?
May
19
comment Effect of decreasing mash temp?
What material is your mash tun made from? My cooler only loses 1-3 F over a similar time span.
May
15
comment What is causing a bad flavor after cold conditioning?
Any sourness? Anything reminiscent of body odors?