meta user
network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 2 years, 3 months |
| seen | Mar 17 '12 at 20:16 | |
| stats | profile views | 45 |
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23h |
awarded | Notable Question |
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Mar 5 |
awarded | Yearling |
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Feb 7 |
awarded | Popular Question |
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Sep 26 |
awarded | Nice Question |
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Sep 26 |
awarded | Popular Question |
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Mar 5 |
awarded | Yearling |
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Feb 22 |
comment |
Why an all grain stops at 1.030 when there are an abundance of champagne yeast Looked up the Beano deal and tried it. Happily, the grav is down to 1.010 and lowering after 3 days. Another tool in the kit. Thanks, mdma. |
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Feb 17 |
accepted | Why an all grain stops at 1.030 when there are an abundance of champagne yeast |
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Feb 17 |
comment |
Why an all grain stops at 1.030 when there are an abundance of champagne yeast I wanted a very dry, almost rye whiskey taste, without distilling (illegal for me here in the US). I'll try the Beano. This is turning into a biochemistry experiment (not that I mind as a chemist :-)) Thanks mdma, you are contributing to my education on all-grain brewing. |
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Feb 17 |
comment |
Why an all grain stops at 1.030 when there are an abundance of champagne yeast Starting gravity was 1.030 before I raised the SG to 1.070 before pitching. I used champagne yeast because of the high sugar content and high desired ending abv. Thanks to all that comment as I am learning this process. |
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Feb 17 |
accepted | Grinding malted rye and rye flakes for all-grain |
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Feb 16 |
asked | Why an all grain stops at 1.030 when there are an abundance of champagne yeast |
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Feb 16 |
asked | Grinding malted rye and rye flakes for all-grain |
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Feb 16 |
accepted | Is clarifying while fermenting a problem? |
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Feb 15 |
comment |
Is clarifying while fermenting a problem? Thanks for the link. I'm just learning this whole-grain brewing thing. It is a lot different than the ciders and wines that I am used to doing. Thanks again. |
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Feb 15 |
comment |
Is clarifying while fermenting a problem? It tastes ok right now as a beer, just a little sweet (not certain what to call it). May just borrow the bottling gun and force carbonate it to bottle instead of priming it further (don't think that would work anyway because it sounds like the yeast are done already). Thanks. |
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Feb 14 |
asked | Is clarifying while fermenting a problem? |
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Feb 14 |
comment |
All-grain Rye beer clarifying suggestions needed Hey Denny, just found a reference to your sparging page at dennybrew. Didn't realize I had been communicating with a brewmeister :-) all this time. |
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Feb 10 |
asked | All-grain Rye beer clarifying suggestions needed |
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Dec 30 |
revised |
Cherry Chocolate Hard Apple Cider added 217 characters in body |
