22,684 reputation
21548
bio website
location Norway
age 41
visits member for 3 years, 11 months
seen 8 hours ago

AG brewer since 2007. Current rig is a clone plus extras of http://theelectricbrewery.com. I like most styles of beer.

Projects in progress are a custom kegbot that tracks beer consumption without a flowmeter, a brewpi fermentation controller and a digital specific gravity meter.


Oct
28
comment Any People with Celiacs Tried Clarity Ferm?
To add to your answer, could you summarize these articles, and present the salient points that you thought were worth reading?
Oct
27
comment What are the various ways to remove chlorine/chloramine from tap water?
Please see the first answer - that covers your question about boiling chlorine.
Oct
21
comment Bitter orange and scaling
Do you have a link to the recipe?
Oct
18
comment Will I damage my lager if I add lager hops too early?
Hops are green plant material that you normally add during the boil, but also sometimes to the fermentor. Dry yeast is usually in a sachet, and looks like sand that you add to the fermentor. Can you clarify which it is?
Oct
18
comment Why don't we force carbonate at a higher PSI
I do the same. And "quality control" is one of the perks of being a homebrewer! :)
Oct
18
comment Why don't we force carbonate at a higher PSI
yep, there's a greater chance you'll overshoot with a higher pressure
Oct
14
comment Why were we able to make alcohol with little cleanliness and no sanitizer?
Isn't distillation off-topic?
Aug
22
comment Pediococcus Infection--Will brett get rid of the ropiness?
Well written ...almost too well written...some of the descriptions made me want to gag a little! ;-) But this is fantastic - you write about the real art of brewing.
Aug
22
comment What hops are a little less bitter than Warrior?
Cool. Yes, hops are pretty flexible, there's many ways to use them to get different results.
Jul
9
comment High FG / Low Attenuation across 3 different beers
Just a hint, but imho too many homebrewers brew by numbers, rather than brew by taste. Of course numbers are good for your long term process, but don't think the beer is bad just because the numbers don't show what you are expecting - find a fault first in the taste (e.g. too sweet/dry), and then look to the numbers for help troubleshooting that.
Jul
8
comment Kegging Vs Bottling in regards to Conditioning
re: conditioning - if you're naturally carbonating by priming with sugar, then it's correct - temps are too cold for ale yeasts to ferment. Here, the question states using a tank of CO2, so the cold temperatures are in fact beneficial since CO2 is more soluble at lower temperatures.
Jul
8
comment Wyeast Smack Pack did not inflate
An important detail when discussing yeast, especially liquid yeast is the manufacturing date or BBE. Can you provide these dates for the various packs?
Jul
8
comment Wyeast Smack Pack did not inflate
@Denny, so you think that if you smacked two packs - one cold, and one at room temp, they would both be at the same level of inflation in 8 hours time? Common knowledge says the warm one will start sooner, since it doesn't need to warm up first. While storing in the fridge is the way to go, it also says on the instructions that the pack should be incubated at 70-75°F (21-24°C). (wyeastlab.com/hb_productdetail.cfm?ProductID=16)
Jul
2
comment Is it normal for my fermenting ale pails to be discolored?
btw, it's pail, not pale! :) Pale is a light color, pail is a bucket.
Jun
27
comment Relation Between Bitterness And Boil Strength
I see now you said extra post-boil, so that makes sense. +1
Jun
26
comment Relation Between Bitterness And Boil Strength
Why do you think the extra volume (if boiled off) would cause less bitterness? I would have said it would cause more - hop bitterness is mostly a function of the amount of solids that the alpha acids can bind to before dissolving in the wort. A more diluted wort has fewer solids per unit area, which makes hop utilization slightly better.
Jun
25
comment 2 yeast starts with one stir plate
General recommendations are that the yeast should be within 15F of the wort temperature. But there is also a trend of cold pitching yeast, and getting strong ferments, so maybe pitching from the fridge is fine.
Jun
25
comment 2 yeast starts with one stir plate
I agree - you don't want the yeast warming up, consuming their reserves then going dormant again while they wait for you to pitch. But I did say to pitch fresh wort when warming up the starter, so the yeast has plenty of food once it's consumed the reserves.
Jun
23
comment 2 yeast starts with one stir plate
The taste. It will be oxidized, full of esters and usually not all that good. If it's only a liter in a strongly flavored 5galllon batch then that's ok, but more than that and it's best to decant. If in doubt, just taste it first (I always sample the starters since it's a rare opportunity to taste plain wort with the yeast so the yeast character stands out.)
Jun
20
comment Gross layer of foam at the end of fermentation and aging
Are you talking about kraeusen?