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Jan
29
comment Juniper berries for brewing pale ales
Questions similar to this have already been asked and answered: homebrew.stackexchange.com/questions/10496/… homebrew.stackexchange.com/questions/10765/…
Jan
29
revised barley content in whisky from barley grains
added 31 characters in body
Jan
29
comment Do I have an infection?
Looks OK to me. How's it smell and taste?
Jan
29
answered barley content in whisky from barley grains
Jan
28
comment 14 days in the primary to long?
No citations, but here's Denny's comment. homebrew.stackexchange.com/questions/11430/…
Jan
28
comment Starting out with fruit wine?
The equipment and processes are going to vary depending on the variety of fruit wine. If you could be more specific, i.e. ask for advice about a particular type of wine, you're more likely to get a helpful answer.
Jan
27
comment Beer gas on corny keg
Beer gas is the name for a 75/25 mix of nitrogen and carbon dioxide. It's often used for stouts.
Jan
23
comment How to use “natural” Irish moss
Rehydrate the Irish moss in 1/2 cup of warm water for 30 minutes before adding to the boil. Should make it slightly more effective.
Jan
22
revised Turn Bottling Bin into a Mash Tun?
Fix type. Remove extraneous HTML tag
Jan
22
comment How to get a richer body when brewing
Good point about the flaked barley and oats. Both contain beta-glucans which increase body.
Jan
22
revised How to get a richer body when brewing
deleted 4 characters in body
Jan
22
answered How to get a richer body when brewing
Jan
21
reviewed Reject suggested edit on How Does a Hydrometer Work?
Jan
19
comment How does a yeast starter affect original gravity reading?
I think you should use the original gravity of the starter, not the final gravity, when doing the weighted average. Otherwise your ABV calculation will be off for the completed beer.
Jan
18
comment Testing Bottling Carbonation
You'll want to refigerate the beer for 24 hours before opening. The cold temperature will help the CO2 in the headspace to go into solution, giving better carbonation and head.
Jan
15
comment Is it important to reach pitch temps quickly?
Chilling the wort slowly will also promote production of dimethyl sulphide, which can give the beer a cooked corn flavour. howtobrew.com/section4/chapter21-2.html
Jan
14
comment Little hop aroma in first batch
I've never understood the distinction between "flavour" and "aroma". Unless we're talking about salty, bitter, sweet or sour, all flavour is detected in the nose, just like aroma.
Jan
14
answered Little hop aroma in first batch
Jan
14
reviewed Approve suggested edit on Changing fermentation
Jan
14
revised Changing fermentation
Fix typo