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1d
answered Fermenting, carbonating and dispensing using the same (corny) keg?
1d
reviewed Approve How can I ferment in a corny keg under constant pressure?
Jan
13
answered How long does wine take to de-gas without much agitation
Jan
13
comment 20% sugar, water and yeast brew smells awful quickly, how to fix?
I would also recommend adding yeast nutrient and yeast energizer to the sugar water. Yeast will produce more esters and attenuation will be lower in a nutrient free wort.
Jan
8
answered “Dry hop” etymology
Jan
7
comment Can you use tincture method to infuse fruit?
Your questions is more likely to be answered if you explain what you mean by "tincture method", maybe with a link.
Jan
6
answered What is the correct gravity for white wine?
Jan
6
comment Does bottling conditioning change the nature of the carbonation?
Thanks for the comprehensive reply. Most of these points show that bottle conditioning can affect the quality of the beer, e.g. gas stripping, presence of yeast, gas purity. The only point that pertains to the quality of carbonation is the comment about CO2 binding to colloids. As you say, it's a bit vague but maybe worth tracking down.
Jan
5
revised Does bottling conditioning change the nature of the carbonation?
added 3 characters in body
Jan
2
asked Does bottling conditioning change the nature of the carbonation?
Jan
1
answered Airlock and Stopper Rocket
Dec
31
awarded  Popular Question
Dec
19
comment Overload of bittering hops, any “fixes”?
The second glass usually tastes less bitter than the first. By the time you're on the eighth, you won't be bothered by it any more.
Dec
18
answered Overload of bittering hops, any “fixes”?
Dec
18
comment Overload of bittering hops, any “fixes”?
Meet up with the asker of this question, and blend? homebrew.stackexchange.com/questions/13413/…
Dec
18
comment can i bottle cider at 150 sg it has been still for a month
@im1dermike I should have said "potential rocket fuel". Given the right yeast, a 1.190 must can produce 25% ABV wine.
Dec
18
comment can i bottle cider at 150 sg it has been still for a month
That would be rocket fuel! I'm guessing 1.090 and 1.050. If that's the case, my answer is "no". Pitch more yeast, and let it finish fermenting.
Dec
17
comment Adding potassium metabisulphite (i.e. sulfites) to prevent oxidation?
Asking this as a separate question is the best way to get answers.
Dec
14
answered Do I need an anti-microbial additive in my plum brandy mash?
Dec
13
answered Saison fermentation stuck around 1.035