5,840 reputation
1617
bio website
location Victoria, Canada
age
visits member for 3 years, 1 month
seen 2 hours ago

Jan
11
answered CO2 All Gone - Leaked through tap?
Jan
11
awarded  Enlightened
Jan
11
awarded  Nice Answer
Jan
11
answered Waited 6 Days after boil to pitch yeast, Wort had what looked like mold, what can be done?
Jan
9
comment What Beer Line or Hose Size Fits the Cornelius/Corny Keg Barbed Quick Disconnects?
For dispensing, 3/16 is preferred for short runs, as it has higher internal resistance. That is, you can use a shorter line and achieve the same drop in pressure as a longer length of 1/4 line would provide.
Jan
9
comment Concerns/Considerations for making mead with raw honey?
Can you cite any evidence for the toxicity of heated honey? (Aside from your relative's unfortunate condition.)
Jan
8
revised Is secondary fermentation necessary for a double IPA?
Clean up title and contents. Add tags.
Jan
8
comment Maintaining a constant room temperature
Another dual controller that does not require any DIY wiring is this one from Auberins: auberins.com/…
Jan
7
comment Filtering Beer with Coffee Filter
There are ways of filtering beer that don't introduce oxygen. A google search should give you what you need.
Jan
7
comment Stuck Fermentation on Cider?
The calculator here: northernbrewer.com/refractometer-calculator indicates that a starting brix of 13.5 and a current bris of 5.6 indicates a current gravity of 1.002 which is about right for a fully fermented cider.
Jan
7
comment When is the right time for kegging?
Do you drop the temp slowly? I understand this can be helpful for keeping the yeast active during the layering phase.
Jan
6
reviewed Reject suggested edit on Adding Vanilla Extract?
Jan
6
revised When is the right time for kegging?
fix typo
Jan
6
answered When is the right time for kegging?
Jan
5
answered final gravity margin of error
Jan
3
reviewed Reject suggested edit on Flaked Maize Mini/Partial Mash
Jan
3
comment How to raise pH (or lower acidity) of mead
In general, I agree with the "give it more time approach". A couple of points though: 1. malolactic fermentation is accomplished by bacteria, won't increase the alcohol content, and will proceed in a high-alcohol wine. 2. the carbon dioxide will dissipate given time, just as the CO2 produced the yeast fermentation does.
Jan
2
reviewed Reject suggested edit on Flaked Maize Mini/Partial Mash
Jan
2
comment How to raise pH (or lower acidity) of mead
Don't confuse pH and total acidity -- they're not the same. Total acidity (TA) measures the amount of acid in solution. pH measures the acid's strength in solution. Some acids are weaker than others, and contribute less to a low pH.
Jan
2
answered How to raise pH (or lower acidity) of mead