Reputation
7,059
Next tag badge:
95/100 score
34/20 answers
Badges
1 6 23
Impact
~217k people reached

2d
awarded  Popular Question
May
20
answered What's wrong with my gravity?
May
18
revised My ingredient quantities seem a bit off
added 1 character in body
May
16
answered Beer gets mixed up when siphoning into container just before bottling
May
10
revised Can I add hops and sugar to fermenting beer?
edited title
May
10
answered Bourbon soaked wood chips in secondary
May
3
answered How to Calculate Priming Sugar while Bottling Lagers?
Apr
30
comment What would happen if you took raw grape juice and covered but did not refrigerate?
Vinegar is made by various bacteria that metabolise alcohol into acetic acid, so to get vinegar you first have to make wine. Spoilage is a possibility. If there are also significant quantities of moulds and bacteria on the grape skins (entirely possible), these will be in competition with the yeast, and the winner will determine if you have wine or rotten juice. Adding wine yeast instead of letting the wild yeasts ferment the juice will be a quicker and more reliable process.
Apr
29
revised What would happen if you took raw grape juice and covered but did not refrigerate?
deleted 1 character in body
Apr
29
answered What would happen if you took raw grape juice and covered but did not refrigerate?
Apr
28
comment Using caster sugar as a barrel primer. Bad idea?
Did you check the ingredients of the caster sugar? Sometimes fine-grained sugars include an anti-caking agent which may affect the flavour and appearance of the beer.
Apr
26
answered Steramine sanitizer in beer, safe to drink?
Apr
26
answered Dabinett Single Variety Cider - Cloudy!
Apr
14
answered what have i made and is it safe to drink?
Apr
3
comment Wine fermentation without yeast?
The air is not important. The yeast is on the fruit.
Apr
3
answered Wine fermentation without yeast?
Apr
1
revised How long should a carbonated bottle be refrigerated prior to drinking?
edited title
Mar
25
comment How do I improve some sour hard cider brew?
Nope. Yeast will never make vinegar. Bacteria do that. If the cider tastes like vinegar, the most likely scenario is a bacterial infection.
Mar
14
answered Overcarbination in a Chocolate Porter
Mar
14
comment What is the minimum amount of time required for a yeast starter?
That's right. Depending on the yeast 36 hours is usually enough time for the beer to clear.