2,887 reputation
721
bio website ianwhitney.com/hopwise
location Minneapolis, MN
age
visits member for 3 years, 10 months
seen Jan 17 at 16:56

Overly enthusiastic homebrewer in Minneapolis, MN.


Mar
8
comment Using a March pump without a kettle valve
I'd like to be able to drain/fill the MLT, for one. If possible, I'd also like to set up a recirculating chiller. Sound like I can, if I can figure out a way to prime the pump consistently.
Oct
4
comment When to add salts to RO brewing water
The linked 'duplicate' question doesn't really cover the same information that I'm looking for here. In that question the top answers get into what minerals to add & why, but I'm asking When to add these minerals.
Apr
11
comment Does a malt “late addition” affect OG?
ROT? Can you explain that?
Apr
11
comment Does a malt “late addition” affect OG?
I've found 1.042 to be a better PPG for DME. But it's a small difference.
Mar
29
comment Increased Magnum hops in a Fat Tire Clone
I don't know that it's exactly linear, but it's close. Bascially you're converting the recipe hops into homebrew bitterness units (beertoolspro.com/wiki/Homebrew_Bitterness_Units) and then scaling as needed.
Feb
17
comment At what stage of the fermentation process is temperature control most important?
Good point. I haven't made a lager, so if someone else wants to answer this question with a focus on lagers, that'd be great.
Feb
15
comment What's the best UK malt to use instead of 'US 2-row pale ale malt'
Optic would have been my answer as well. A solid, flavorful grain but not as in-your-face as Maris Otter or Golden Promise.
Feb
13
comment Yeast Starter with Corn Sugar?
Yeast nutrient won't provide the maltose the yeast need.
Feb
9
comment How do you make your own recipe?
We might want to convert this to a community wiki. It's a great question, but one that will have a lot of 'correct' answers.
Feb
8
comment Aerating When Moving from Mash tun to Boil Pot
Agreed. HSA is not a concern here. As for commercial breweries, some also have separate mash and lauter tuns, so that extra transfer is another chance to pick up oxygen. Not a problem that most homebrewers face.
Feb
4
comment Partial-mash vs. Mini mash. Is there a difference?
Not exactly. A cereal mash is for unmalted grains that need extra work to gelatinize. The mini-mash I described is a way for extract brewers to make liquid extract more fermentable.
Jan
27
comment Yeast Starter Stopper & Sanitization
Oh, I learned that lesson the hard way as well. There's a certain amount of babying required when the wort first hits boil.
Jan
12
comment Why do all my beers taste better after having aged for a couple months?
Sugar that's not fermentable by normal beer yeast can be fermentable by wild yeasts. For example if you take a 'finished' beer and add Brett, the Brett will still find sugars that it can eat.
Jan
10
comment Aerating a 1.10 OG beer once its in the secondary
If it is perfectly healthy, sure. But I've made beers where I aged on oak for months, racked to a new container and added new yeast and fermentables. That's not a healthy population of yeast. That's a fresh, undersized population of yeast entering a poisonous environment, so oxygen is not uncalled for.
Dec
1
comment CO2 Bottle inside or outside Keezer?
That's a whole other question. Try googling it first.
Nov
30
comment CO2 Bottle inside or outside Keezer?
But is the PSI readout correct, regardless of temperature?
Oct
30
comment DIY Thermoelectric Cooler (TEC / Peltier) Fermentation Chamber
I'm upvoting this question because I'm hoping for some good answers. I looked into TEC for a while, but never could find any definitive details on using it in brewing.
Oct
30
comment DIY Thermoelectric Cooler (TEC / Peltier) Fermentation Chamber
Thermo-electric cooling.
Oct
14
comment What are the effects of transferring a mash before lautering?
After transferring the mash back to the MLT I began recirculation.
Oct
14
comment What are the effects of transferring a mash before lautering?
I did recirculate quite a few times, more than normal. The grain bed was settled enough so that the wort was free of grain bits, but the wort remained quite cloudy.