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Jan
13
reviewed Reject suggested edit on What's the best way to rack beer off of fruit?
Jan
13
reviewed Reject suggested edit on What's the best way to rack beer off of fruit?
Jan
12
comment Primary Fermentation Increased
By "bubbles" do you mean foam on the surface of the fermenting beer, or bubbles in the airlock?
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.