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| bio | website | |
|---|---|---|
| location | Victoria, Canada | |
| age | ||
| visits | member for | 1 year, 9 months |
| seen | 11 hours ago | |
| stats | profile views | 20 |
|
1d |
accepted | How much peated malt to get a hint of smoke? |
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1d |
comment |
How much peated malt to get a hint of smoke? Since I don't enter my beers in competitions, I'm free to ignore style guides. It's very liberating! |
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1d |
answered | Specific gravity is the wrong way |
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2d |
asked | How much peated malt to get a hint of smoke? |
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2d |
answered | Can I wash/re-use all that yeast in the blowoff |
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May 14 |
revised |
What do you get if you distill mead? added 358 characters in body |
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May 14 |
answered | What do you get if you distill mead? |
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May 14 |
comment |
Fruit Flies in Airlock. How can I Test if Mead is Okay? A good question, but one to which I have no answer. Maybe someone else knows if k-meta or potassium sorbate would help with a possible acetobacter infection. |
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May 12 |
answered | Fruit Flies in Airlock. How can I Test if Mead is Okay? |
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May 9 |
comment |
Problems with Wyeast London Ale 1028? Not that I can remember. Whenever I've noticed sulphur in the early stages of fermentation, it's dissipated by the time I've ready to keg or bottle. |
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May 9 |
comment |
Carbonating cider Perhaps the only time I've seen a justified use of ALL CAPS. |
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May 8 |
comment |
Wine and yeast “clean up” I leave most wines for a year's bulk aging. The flavors improve, and the CO2 naturally dissipates. |
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May 7 |
answered | Problems with Wyeast London Ale 1028? |
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May 7 |
comment |
Problems with Wyeast London Ale 1028? What was the manufacture date on the package? If the yeast was old or had been stored improperly, the number of viable cells could be lower than expected. |
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May 4 |
comment |
105 Day Fermentation? I left it in the primary fermenter (a 6 gallon carboy) for the entire 60 days. I didn't detect any flavours that I would attribute to autolysis. |
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May 4 |
answered | 105 Day Fermentation? |
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May 2 |
comment |
Aggressive foam from Keg One more thing. The Sankey connector we have on the beer fridge in the office has a manual pressure relief valve. If the keg is over carbonated, manually release the pressure once an hour until the pressure has dropped enough that gas flows through the regulator. |
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May 2 |
comment |
Aggressive foam from Keg True. But he could measure it with some inexpensive hardware. A 60 psi gauge with a 1/4" MPT to barb adapter attached to the gas-in line would take care of it. Or a call to the brewery -- I'm sure they know what pressure they carb to kegs to. |
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May 2 |
comment |
Aggressive foam from Keg There's a calculator here that will tell you how long your line should be given pressure, line resistance and height change. For short runs, use 3/16" line, not 1/4". The internal resistance is much higher. |
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Apr 29 |
comment |
Expected Hydrometer Reading for White House Honey Ale? What you're making now is called braggot |
