20,931 reputation
21342
bio website
location Norway
age 41
visits member for 3 years, 4 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.


15h
comment Would coffee wine be at all similar in taste to Kahlua?
You add sugar to the coffee prior to fermenting it.
1d
comment Would coffee wine be at all similar in taste to Kahlua?
There are fermented coffees, along the lines of kombucha, so this could still be relevant imho. Just a bad opening considering kahlua is usually distilled, which puts it off topic here.
Apr
14
comment How to make multiple batches consistent?
Be sure to taste all the beer before mixing - of one batch has gone bad you'll end up with 15 gallons of bad beer, rather than just 5.
Apr
12
comment Storing water after chloramine removal
I think you're presuming location. In Europe, I can't get water at that price.
Apr
12
comment BrewJacket - How does this Work and How can I replicate it?
8 fermentors? In your shoes I'd be looking at how to reduce beer turnaround time. With the right treatment you can go grain to glass in a week for a regular strength beer.
Apr
12
comment BrewJacket - How does this Work and How can I replicate it?
Sounds like you need both the beer bug and the brewjacket!
Apr
9
comment how to calculate proper proportions to make drinkable wine
I will close this - it's asking too many broad questions. @user1248888 - please try to focus on one question per post .
Apr
9
comment Can beer done without hops?
duplicate of homebrew.stackexchange.com/questions/524/…
Apr
9
comment Can beer done without hops?
Could you give examples of substitutes?
Apr
8
comment Why is counting airlock bubbles a poor method of determining whether or not fermentation has slowed down or stopped?
My PoC uses just a 3 wire cable, nothing fancy.
Apr
7
comment Violent fermentation | One day after brewing | Liter spillage from the top
The yeast will be dispersed throughout the mead. Last year, I did a 12% beer that gushed for 3 days (even with temp control holding it down to 15.5C/60F) - that fermented out fine.
Apr
7
comment Why is counting airlock bubbles a poor method of determining whether or not fermentation has slowed down or stopped?
With conductance you physically detect the bubble since the conductors go from being immersed in water, to not, and then being immersed again. I imagine there's potential for an audio device to be tripped by any ambient noise, and an IR sensor doesn't always pick up the bubble. But really every single bubble isn't important - you just need to look at the rate of change of bubbling - the absolute bubble frequency is less important.
Apr
4
comment What type of beers stand up to temperature variation during fermentation?
Some belgian strains (WLP570 IIRC) are very finicky about negative temperature swings and often drop out early once the fermentation rate drops, unless temperature is maintained.
Mar
30
comment Does current science have any idea of what components of the biology of yeast make which desired characteristics of beer
If you're referring to G. Fix's book "Principles of brewing science", it doesn't go into any detail about yeast genetics.
Mar
28
comment Making Sweet Mead this weekend
Definitely. Add nutrients and O2 for the first 3 days.
Mar
28
comment I added sugar and bottled the beer…aged and no carbonation
possible duplicate: homebrew.stackexchange.com/questions/4673/beer-not-carbonating
Mar
28
comment I added sugar and bottled the beer…aged and no carbonation
how long did you wait before bottling?
Mar
28
comment Why is a carboy used for secondary fermentation?
sure, but they're not really good for conditioning (aka secondary fermentation) due to the large headspace, which will be full of air.
Mar
26
comment Economics behind homebrewing?
I built a clone plus extras of the electric brewery. See my avatar. A large part of the cost was shipping from the US to Norway.
Mar
25
comment Can Malt extract or Wort be inverted?
That's right, the yeast secrete invertase to break down succrose.