mdma

15,148 reputation

1528

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	location	Norway
	age	40
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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.

	15,148 reputation	bio	website		visits	member for	2 years, 5 months
1528 badges		location	Norway		seen	7 mins ago

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9h	comment	Keg Management Systems While you may know the current state of each keg, what about history? It's also useful to know which beers were in which kegs, when they were racked, carbonated and finished in each keg. This amount of data is easily too large for someone to keep track of, especially with a hobby that is typically not a homebrewer's sole focus - family, work and other interests all add to the mental load.
14h	comment	Brew from an out of date kit - not fermented Did you see a krausen in the brew bucket? A thick off white foam on top of the beer? If not, the yeast were dead and the beer has been feremneted by wild yeast and bacteria. Did you taste the gravity sample? That will give you an indication about whether it's worth continuing with this brew or not.
14h	comment	Brew from an out of date kit - not fermented you can ask for clarification in the comments under the question.
16h	comment	How much peated malt to get a hint of smoke? I'd say <1% complexity, %1 very light smoke, %2 balanced smoke, %3 stronger smoke, >=%4 who put out a fire in my beer. But it does depend upon what other flavors the peat is stacked up against. An Irish Red can be smooth and low in flavor so probably best to stick with the low end.
21h	comment	Specific gravity is the wrong way +1 top advice - I overlooked the FG. (Although some sources say to lager when the gravity is 2/3 FG, which is about right here.)
1d	comment	Can I wash/re-use all that yeast in the blowoff related: Does starsan kill yeast
May 17	comment	How to improve freshness bottled beer? @DennyConn - rather than guessing, it's better to post comments asking for clarification of the details you need.
May 17	comment	Does skunk off flavour go away? yes, while green does offer better protection than blue or white, they do let in some UV radiation and will skunk the beer over a course of a few hours.
May 17	comment	Keeping beer from entering CO2 line while Carbing Keg? what was the pressure set to when you carbed the bottle of water?
May 16	comment	A aroma/flavor hops taxonomy I've fixed the image link you posted To insert an image, click the icon that looks like a picture, and select "insert an image from the web" - you can then enter the image url there.
May 15	comment	How long does bottle priming take? (Ginger Beer) The lower limit is the lower temperature tolerance of the yeast - 18°C/64.5°F is a safe bet, but some ale yeasts are happy down to 15°C/59°F.
May 14	comment	My bottles are Conditioning underwater. Why are there bubbles on the caps on day 2 but not day 0 through 1? I'm not sure you can be certain those bubbles are from fermentation in the bottle. Put in a few empty caps, and a bottle full to the brim of water also for comparison. If you still get bubbles you know it's not from fermentation/air leaking out.
May 14	comment	Wine and yeast “clean up” The downvoter - are you disagreeing with the advice? Do you think it doesn't need to wait a week longer? A comment is helpful.
May 14	comment	Make root beer without a refrigerator Why did you put them in a hot pot? That would increase the pressure several times.
May 14	comment	What to brew in the summer? Can you provide more details about why you recommend saison/farmhouse ales?
May 13	comment	How to mash quickly? Hehe, looks great - looks like we made the same edit - mine just 3 minutes before yours!
May 13	comment	How to mash quickly? Nor does this answer state why - just states that it can be done with highly modified malts. Why is that?
May 13	comment	Not Red but Orange: How to correct the color of an Irish Red after brewing? I was thinking of the standrd 5 gallons/20l, since you didn't state otherwise. For 50l I would use 2.5x the quantity. To be sure, you could also measure the volume of liquid after straining, and then add a proportional amount of this to a pint, to check for colour.
May 13	comment	How to mash quickly? Sigh, I guess people don't bother reading answers longer than a paragraph - I mentioned dropping the 56 and 70 steps to save 45 mins, plus some other tips that can shorten the time.
May 10	comment	What volume of brewer's yeast to use for yeast-nutrient-less dandelion wine? what's the expected OG or abv?