2,852 reputation
719
bio website ianwhitney.com/hopwise
location Minneapolis, MN
age
visits member for 3 years, 4 months
seen Jan 17 at 16:56

Overly enthusiastic homebrewer in Minneapolis, MN.


Feb
1
revised Good home brewing blogs
added 96 characters in body
Jan
24
revised Pros and Cons of different keg types?
punctuation
Jan
24
comment Is it possible to over-ferment?
This is not as universally accepted as it once was. I know both hosts of Brew Strong, for example, don't recommend secondary. If your yeast is healthy and your beer uncontaminated, racking to secondary can be skipped. Secondary is useful if you are actually doing a secondary fermentation or you plan to age the beer in the carboy for longer than 6ish weeks.
Jan
24
answered Is it possible to over-ferment?
Jan
23
answered Tasting my uncarbonated beer: Bitter.
Jan
23
answered Resources (advice and recipes) for sour beers
Jan
22
answered Oxygenating wort before boil
Jan
21
comment Should I always use a starter?
I down voted this for a few reasons: a yeast package may say how high a gravity it can ferment, but that depends on the yeast being fresh. And "some people" might be right about dry yeast, but a link to details would be improve this answer.
Jan
21
answered Should I always use a starter?
Jan
20
comment Will a carboy's narrow opening hinder or prevent successful wild fermentation?
You could just leave it in the kettle, lid off, for a night. Then transfer into the carboy. Or even just do the whole fermentation in the kettle.
Jan
20
answered Is there a problem if one forgets to sanitize caps?
Jan
20
comment How long do I have to finish a keg once it's been tapped?
It depends on the amount of carbonation you want in the beer and the temperature you're serving at. 15 - 20 is a good estimate, but if you want to really exact, take a look at this nice guide to kegging: www.beernut.com/zen-cart/pub/kegging.pdf As long as your keg holds pressure and your sanitation was good, you can hang on to it for months and months. I know of home brewers who have kept beers for years.
Jan
20
answered How long do I have to finish a keg once it's been tapped?
Jan
20
comment should i keep my carboy at current fermentation temp after moving from 75F+ to 68F?
After fermentation activity stops, it's good to leave the beer at fermentation temps for at least 2 more days. During that time the yeast will clean up some of the off-tasting chemicals that they created during fermentation -- like diacetyl.
Jan
20
comment should i keep my carboy at current fermentation temp after moving from 75F+ to 68F?
After the first couple of days, the activity of fermentation won't create nearly as much heat. So leaving it in the 68-degree room now is likely fine. If you go too cold, the yeast will stop working before eating up diacetyl & acetaldehyde.
Jan
19
answered Is homebrewing beer legal in Ontario Canada?
Jan
19
answered List of free online brewing books and guides
Jan
18
comment How to get an oily mouth feel
The mouthfeel of beer with oats is usually described as 'oily'. Some claim that rye can give the same feel, but 'oily' is usually associated with oats.
Jan
17
answered Using StarSan in Airlock
Jan
17
answered What is the purpose in adding unmalted wheat to a beer?