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  • 0 posts edited
  • 3 helpful flags
  • 94 votes cast
Feb
25
accepted What is the point of mashing out?
Feb
19
asked What is the point of mashing out?
Feb
17
comment Off-flavors from bottle conditioning, but not kegging
I've given up bottling for this very reason :). Plus it's a messy pain.
Jan
31
answered Can I use wine yeast to ferment beer?
Jan
31
comment Brewed an Oatmeal Stout and the gravity did not drop as much as predicted, should I re-pitch or add yeast nutrients/energizer?
Very interesting with the pitching temp, do you have any more info for this?
Jan
28
comment What's a good “running” beer?
I'm thinking a good 4-loko clone would give me the energy I needed for a long run.
Jan
28
comment Whats the difference between yeast and bacteria?
Exactly what I was looking for, thanks.
Jan
28
accepted Whats the difference between yeast and bacteria?
Jan
25
asked Whats the difference between yeast and bacteria?
Jan
24
accepted Oxygenating wort before boil
Jan
24
accepted Does anybody else skim the protein off the top of their boil?
Jan
22
asked Does anybody else skim the protein off the top of their boil?
Jan
22
asked Oxygenating wort before boil
Jan
20
comment Alternatives to a hydrometer?
I think that particular hydrometer I was cleaning under really hot water, then put it into ready to pitch wort. I think the wax one was just sitting in the sun.
Jan
19
comment How to get an oily mouth feel
I wish I had seen this before I got my grain. Next time around I will try it. Thanks.
Jan
19
comment How to get an oily mouth feel
I was hoping for some sort of magical trick I wasn't already planning on using. I'm also going to try to keep the FG up above 1.030-1.040.
Jan
19
accepted How to get an oily mouth feel
Jan
17
comment How to get an oily mouth feel
Oily like Ten Fidy or Older Viscosity. Like a big stout that looks like motor oil and it thick like syrup.
Jan
17
asked How to get an oily mouth feel
Jan
10
comment What is a wort chiller?
It's an off flavor that tastes similar to cooked vegetables.