Dustin Rasener

1,715 reputation

415

bio	website	wholegrainbrewing.com/blog
	location	Indianapolis, IN
	age
visits	member for	2 years, 3 months
	seen	Dec 14 '12 at 18:17
stats	profile views	20

	1,715 reputation	bio	website	wholegrainbrewing.com/blog	visits	member for	2 years, 3 months
415 badges		location	Indianapolis, IN		seen	Dec 14 '12 at 18:17

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Feb 14	awarded	Quorum
Feb 2	awarded	Yearling
Nov 9	comment	Licorice flavor Beer I have a Russian Imperial that used a large amount of various dark crystal malts. It's primary flavor is licorice/anise.
Nov 8	comment	polluted Dark strong Ale when opened bottles By "polluted" I believe cMinor means "over-carbonated."
Nov 8	comment	Building Custom Sized Carboys The main issue I'm aware of with buckets is the slight oxygen permeability. I love them for primaries (which is all I usually do, typically for 3 weeks). If I want to bulk age, I usually just keg it and age in the keg.
Nov 8	comment	Will bitterness from a flameout coffee addition fade with age? +1 I did this as well and the results were fantastic. I also recommend a dark roast with low acidity. I used sumatra.
Oct 27	awarded	Notable Question
Sep 21	comment	Deep cleaning equipment after “brett” contamination Of course you're right, Dale. I clean it now, regardless. :) It was perhaps a poor example, but the point of the story is that there is probably something you aren't thinking of in your sanitation/cleaning regime, if you're getting contaminations (and even if you're not).
Sep 11	answered	Yeast, CO2 Toxicity with mead and beer
Sep 11	comment	Bottle Sizes Smaller than 12 Ounces? From this picture, the bottle appears to be screw-top.
Sep 7	asked	Fruit flies in kegerator faucets
Sep 4	comment	Can Dried yeast function at a low temperature? Don't just sprinkle the yeast on top of the wort. If you use dry yeast, rehydrate it before pitching by putting it in some warm water (95-105°F or 35-41°C) in a sanitized container. Warm water from the tap is probably fine, but to be safe, you can boil it first to kill any contaminants.
Sep 4	comment	How To Send Beer Cross Country? Another common line is "Live cultures"
Sep 2	comment	Small Space & Apartment Brewing: Fermentation For googling: This is what's known as the "swamp cooler" method.
Sep 2	answered	Deep cleaning equipment after “brett” contamination
Aug 11	accepted	Mead: Is it harmful to use a malt-based starter?
Aug 11	asked	Mead: Is it harmful to use a malt-based starter?
Aug 2	comment	Advice for converting to outdoor propane brewing I also use a 20-gallon Blichmann for 10-gallon boils.
Aug 2	comment	Advice for converting to outdoor propane brewing I did the single-burner routine for a long time, doing 10-gallon batches. If the only thing holding you back is the purchase of an additional burner, go ahead and buy it if you can. Since moving to a true three-tier system with two burners, I save at least an hour on brew day, probably closer to two hours even.
Jul 26	comment	Why is the pressure slowly decreasing when force carbonating a corny keg? @baka: This should probably be the answer. I experienced the same thing when I first started kegging.