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bio website markm.cd
location Australia
age
visits member for 3 years, 10 months
seen Oct 22 at 2:01

Developer Relations at Google. Home brewer.


Apr
29
comment Most common and obvious off-flavours for homebrewers
@Graham interesting - oversteeping then? I was still using a grain bag for what was essentially flour, which would have leaked heavily into the wort.
Apr
29
comment Most common and obvious off-flavours for homebrewers
@Graham +1 for your excellent advice that was not in my introductory books :)
Apr
24
comment Most common and obvious off-flavours for homebrewers
I've had flavours that I'd describe this way from having ground my steeping grains wayyyy too much.
Jan
30
comment Homebrewing Glossary - Dictionary of Commonly-Used Terms
Agreed - I'm unable to set my own question as a wiki, though I can set the answer. And it does, though not every term is a tag & vice-versa. Maybe we could restrict this to non-tagged terms?
Jan
23
comment How do you strain pellet hops out of wort or beer?
Yep the hop muck stays in the bag. What doesn't is small and will settle out with the trub.
Dec
19
comment Layering different varieties of hops at single intervals
I've just added it to my Xmas wishlist... Here's hoping :)
Dec
18
comment Can marmite be made from brew yeast leftovers?
I've heard anecdotally that one of the major breweries in my city sell off their excess "post fermentation" yeast (presumably washed trub) to manufacturers of (the superior) Vegemite.
Oct
4
comment Slow temperature rising vs equivalent fluctuations
Ahh cool, this explains why the step up is important, as opposed to say a step down or other temperature curve.
Sep
28
comment How does bottling in a half bottle effect taste
I'm with @mdma on this one. It could be the carbonation or the carbonic acid, but force carb a bottle of tap water & compare. From wikipedia: "Carbon dioxide dissolved in water at a low concentration (0.2%–1.0%) creates carbonic acid (H2CO3),[2] which causes the water to have a slightly sour taste with a pH between 3 and 4" - so the pH could impact too.
Sep
26
comment Should the starter volume be included in the overall batch size?
Thanks guys - for a starter do I chill & pour off to keep only the solid stuff or do I need to preserve specific layers?
Sep
23
comment How do I make my ginger beer SPICY?
@Felix - great question, I'd love to reproduce the Bundaberg GB flavour. Please post your results when you find what does / doesn't work.
Sep
23
comment How do I make my ginger beer SPICY?
@FrustratedWithFormsDesigner - upvoted for the mental image of you sniffing ginger in a store.
Sep
22
comment What can I substitute for Carabelge?
brilliant, thanks!
Sep
21
comment When to remove hops and other bittering/aroma agents?
Do you filter it out at all? Or does it settle into the trub ok?
Sep
12
comment Wyeast pack arrived already inflated - keep in the fridge or not?
Yeah good point - I should have been more explicit.
Aug
19
comment Always making a starter vs. following package description
Great question. I was about to ask something similar around using 2 liquid yeast packs when the packet seems to indicate that one would be sufficient.
Aug
14
comment What difference does the crush make for steeped grains?
Can you expand on the "serious issues" from powdered grain? I'm not actually going to powder my grain, but it seems a good extreme to identify worst cases.
Aug
14
comment What difference does the crush make for steeped grains?
Cool - what I take away from this answer/thread is that the consistency of the crush matters far more than the amount of crushing. If (hypothetically) I am using completely powdered grain for my recipes, that's OK but I will not match a recipe's flavour, though I could refine over time with varying quantity. I was mostly concerned about defects that may come from under/over crushing, aside from flavour variance.
Aug
12
comment Ice the wort for fast cooling
This is good advice, I think. I haven't had any problems with my brews so far but that could just be good luck.
Jul
19
comment How to tell if (and recover from) a diacetyl rest was done too early?
Ahh interesting. So I did a gravity reading and from 1.063 I'm now at 1.040 after 24 hours. Should I move it back to the fridge for a bit longer?