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LiquidChemistry

Brewing, Brewing, Brewing....

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Join Date:

09-21-2012

Last Activity:

12-08-2016 6:38 AM

Age:

33 years old

Likes Given: 2

3 Likes on 3 Posts 

    ABOUT ME

  • Live in the land of hail (i.e. Southern Alberta). I have a beautiful wife and daughter. I hope to one day turn brewing into a career. The dream is to have a small brewpub at some point. My background is in geochemistry, so I'm all about the science and particularly (IMHO, the most important part) the chemistry of beer.
  • Brewing,Computers,Building Stuff,Hunting
  • Government Worker
  • Andrew Benson
  • Canadian Rock
  • Don't watch many movies...can't stay still long enough.
  • Dark Matter, anything Netflix Original.
  • Anything by Guy Gavriel Kay
  • None at the moment
  • Started with kit brewing but found it inflexible, built myself a 10 gallon all grain set up and started brewing with that. Keep adding to it, latest additions are a 7 gal conical fermenter and a counter-flow chiller. I like experimenting, some highlights: Mango Session IPA, Orange Blossom Honey Saison, T'Ej, Cranberry Braggot.
  • Looking at getting into oak aging and sours next. Planning a port barrel aged vanilla porter for the holiday brew this year.
  • Session White IPA
  • None
  • Summer Berry Dry CiderrnMango Session IPA
  • Male
  • Married
  • Calgary
  • Alberta

LATEST ACTIVITY

  • Posted in thread: Bigger beers and more yeast? on 10-30-2016 at 01:17 AM
    I've used many of the safale yeasts at 7 to 8%. Some i've gone to 10% or more. Your LHBS was
    right to suggest using two packs, so you under pitched, but at this point I'd leave it alone.
    It'll get the...

  • Posted in thread: Propane paranoia on 10-29-2016 at 07:17 AM
    Literally just finished brewing in my garage (Cranberry ESB). I was like you. But as with
    everyone else, I crack the overhead door to about 1/3 of the way up, brew kettle goes right in
    the middle of t...

  • Posted in thread: Zinc plated/coated fasteners in mash on 10-28-2016 at 10:46 PM
    Definitely swap them for stainless, but it's more aesthetics than anything else (i.e. mild
    metal taste). I highly doubt you'll even notice and it definitely won't hurt you. It's not
    really toxic unles...

  • Posted in thread: Carbing question on 10-28-2016 at 10:31 PM
    3 vols should be fine. But to be honest, I carbonate my saison to 2.5 to 2.7. If I go much
    above that, it's really hard to pour from a bottle and/or you need to extend your taps lines
    from the keg.

  • Posted in thread: Fermentation ran away to 80F on 09-07-2016 at 05:58 AM
    It probably won't be your best batch, but you're lucky it's a stout. Diacetyl is less obvious
    in malty beers since most would find it blends into the carmel flavours coming off of your
    roasted malts. ...

  • Posted in thread: Finding Difference in Testing Ph and Using Appropiate Water Profile For Beer on 08-28-2016 at 05:38 PM
    It's not a massive difference unless you're brewing with really hard water. That bring said I
    definitely noticed a difference when I started controlling mash pH and tweaking the water
    composition. My ...

  • Posted in thread: Stuck Fermentation on 08-28-2016 at 04:17 PM
    As you noted this is a known predicament with 3724. But man, that yeast produces an amazing
    flavour profile. You have to get those temps up to get it tho. Agree with Flars that you should
    try the good...

  • Posted in thread: Loss of hop aroma followed by astringency on 08-28-2016 at 03:20 PM
    3.8 is maybe a little on the low side of normal, but I still consider it normal. The yeast are
    pumping out that co2 which dissolves itself in the beer and a fraction of it forms carbonic
    acid which is...

  • Posted in thread: Sanitizing? on 08-27-2016 at 10:55 PM
    Lots out there that work. As long as it kills the bad little critters it'll work for both beer
    and wine. Iodaphor included. Best advice I can give is to use a no-rinse one. My personal
    preference is S...

  • Posted in thread: Loss of hop aroma followed by astringency on 08-27-2016 at 10:33 PM
    Your mash temps appear okay, I usually get my mashes up to the 168 to 170 area for sparging and
    try my best not to go above 170. I would agree that water chemistry seems to be the most likely
    culprit....

FORUM SIGNATURE
Primary: Cranberry Bitter Secondary: Whiskey Barrel Aged Coffee Porter Keg 1: Session White IPA Keg 2: Wet Hopped Juniper Pale Ale
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