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visits member for 3 years, 3 months
seen Apr 29 at 1:16

Aug
16
comment Why did fermentation take so long to start?
My smack pack was manufactured in June. According to the calculation on Mr. Malty, that leaves around 50% viable. So if it was a fresh pack, the site thinks the one would be enough for my low-gravity beer, but it was just old enough that they say it should be two. I think this essentially agrees with mdma's answer--I likely underpitched. I guess I should just make starters from here on out.
Aug
15
comment Why did fermentation take so long to start?
+1 and thanks for the reassurance. I'd chatted with LHBS owner about it earlier this afternoon (prior to getting home and finding activity), and he insisted I must have pitched while it was too hot or failed to aerate or something. Good to know this happens.
Aug
15
comment Why did fermentation take so long to start?
Wyeast Scottish Ale 1728 smack pack (see link in post)
Sep
7
comment Oatmeal stout: Steeping or mash?
The original question can be found here: plus.google.com/108176814619778619437/posts/JF75UnURMzs?hl=en
Sep
7
comment Oatmeal stout: Steeping or mash?
@Denny--good point. Would you add your comment as an answer?
Sep
5
comment Belgian candi sugar v. Table sugar
Should point out that sucrose is just a loosely linked fructose + glucose.
Sep
5
comment How do I get larger bubbles in my finished beer?
My impression is that bubble size goes hand-in-hand with body. More body, smaller bubbles; less body, larger bubbles. I couldn't say whether that has to do with unfermentable sugars or proteins or...
Sep
1
comment Can you use dextrose in a yeast starter?
Carbonated wort, essentially.
Sep
1
comment Hydrometer reading
@baka and poshpaws, you since you're coming in late, this might look a little funny. At the time, Steve had seven questions with zero accepts. I wasn't intending to ask him to prematurely accept an answer to this question; since showing him how to accept an answer, he has now accepted several. I just didn't want the 0% accept rate to discourage good answers.
Sep
1
comment Jugs for secondary?
My purpose in going to secondary was for adding finings
Aug
31
comment Any good iPhone/iPad apps for brewing?
Did anybody else think, upon seeing the title, "iPhone and iPad apps are non-fermentable"?
Aug
31
comment Hydrometer reading
Click the checkbox under the vote count, to the left of the answer (Dude)
Aug
30
comment Hydrometer reading
Dude, accept some answers!
Aug
26
comment How do you efficiently empty beer bottles?
(very clever!) :)
Aug
26
comment How do you efficiently empty beer bottles?
So, essentially, your blowing air in, to force the water out?
Aug
26
comment How do you efficiently empty beer bottles?
I understand. I noticed the meta question after I posted my comment. I don't particularly care about my rep, but I see how one could try to rep-game by doing something like this intentionally. I suppose community wiki takes that element out of the issue, right?
Aug
25
comment How do you efficiently empty beer bottles?
Is it not acceptable to propose answers to a question? These were some options that seemed reasonable for people to vote for or against. Perhaps I should ask about this on meta?
Aug
25
comment How do you efficiently empty beer bottles?
I'm fine with it being a wiki... I was actually considering timing each method this weekend, so it would be a bit more objective.
Aug
25
comment What kind of malt will add a molasses flavor?
I've never done this--is it common practice? I suppose I assumed that molasses would be largely fermentable sugars, not leaving around much flavor
Aug
12
comment Wort aeration on a budget
This sounds like an attractive solution. I have to admin, my gut reaction on reading this is that it sounds like degassing is the opposite effect. Can you explain the difference?