22,214 reputation
21444
bio website
location Norway
age 41
visits member for 3 years, 8 months
seen 6 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.


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?
Jun
14
comment What are essential minerals to added to water which is filtered through Reverse Osmosis, when to be added whether after or before Ozonisation
It's quite unclear what you are asking. What do you mean by essential minerals? Are you specifically thinking of brewing here? What is your goal/what are you trying to achieve?
Jun
10
comment first stage beer seems slow (stopped?)
That's simply not true - beer is often well above 1.005 when it's bottled. What you need to watch out for is that you don't bottle until it's finished fermenting - that you get the same SG reading 3 days apart. I would wait a few more days, then check the gravity - if it's still 1.016 then you can go ahead and bottle.
Jun
10
comment first stage beer seems slow (stopped?)
What was the expected final gravity?
Jun
9
comment Fruit for fruit beers
I recently met up with one of the brewers from Lost Abbey, he was telling me for their Lost and Found Dubbel they use a large tray and a flamethrower to caramelize the raisins!
Jun
5
comment What is the highest temp. to age a Russian imperial stout?
"The bigger beers tend to fare better with higher temperatures - the darker malts act as anti-oxidants."
Jun
3
comment Could honey be the reason for a rather bitter beer
Good point Graham, I had planned to mention that. It's a lovely malt, but like you say, can be excessively sweet.
Jun
2
comment What is the highest temp. to age a Russian imperial stout?
The quote is partially correct: every 10 deg. C increase, increases the rate of staling by 2-3 times.
Jun
2
comment How do I fix Acetaldehyde in a finished beer?
sounds good to me
Jun
2
comment How do I fix Acetaldehyde in a finished beer?
1.020FG seems very high from a 1.050OG beer. Can you check those figures?