Dale

1,654 reputation

212

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visits	member for	1 year, 9 months
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Engineer by degree, but I code for a living. Recently switched to using a tablet for leisure internet, like this site, but the on-screen keyboard is horrible, so please forgive my missing letters and things!

	1,654 reputation	bio	website		visits	member for	1 year, 9 months
212 badges		location			seen	Mar 15 at 12:34

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Aug 26	answered	How do you efficiently empty beer bottles?
Aug 26	comment	Should Priming Sugar Solution Have Minimal Oxygen? Thanks guys. Confirmed my suspicions. Sticking to the minimal O2 after fermentation kicks off.
Aug 26	accepted	Should Priming Sugar Solution Have Minimal Oxygen?
Aug 26	answered	What is Extract Twang?
Aug 26	awarded	Commentator
Aug 26	comment	Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again? ALL - Please up vote what you want to be the answer!!!
Aug 26	comment	Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again? @Tobias Patton, I think it's because, when high-gravity beers are produced, it's difficult to get your efficiency way up there. If you're 85% efficient, there's still 15% left, for instance.
Aug 26	comment	Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again? By buddy usually ends his brew sessions late in the evening. I'd like to figure out a simple RIMS system that would maintain temperature over night and I could start my boil the next day. Like you say, it's a matter of time. As I understand it, the enzymes are not "used up", they just do their thing, then move on to another sugar chain. Yes, there's only so much convertible material left, but that's sort of the fun for me, to turn something someone was going to throw away into beer.
Aug 26	comment	Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again? @zmccord's post is correct, but doesn't answer the question. Frankly, I sort of like my own answer, but it's not got any up votes. Am I the only one that likes it?
Aug 26	awarded	Scholar
Aug 26	accepted	How can I prevent haze from forming on the inside of vinyl tubing when cleaning in Oxy-Clean?
Aug 26	comment	How can I prevent haze from forming on the inside of vinyl tubing when cleaning in Oxy-Clean? I poured some near boiling water through a tube, and it cleared-up the tube! (still don't know if just warm water will do it). But the explanation from @brewchez as to what the heck the haze was in the first place, plus the warm/hot rinse solution, I'll call this one answered. Thanks.
Aug 26	asked	Should Priming Sugar Solution Have Minimal Oxygen?
Aug 23	awarded	Quorum
Aug 22	comment	Is a cider-like smell a bad sign in a culture of beer yeast? Carson, You should come back and answer your own question (you're allowed to do that). Nice that you put a note here, that it turned out great, but the question still shows as unanswered.
Aug 22	comment	What elements are common to Shiner Bock and Real Ale's Fireman's #4? Take one dos equis (in a clear bottle), wrap it completely in aluminum foil, and set it in a window sill. Take another dos equis, not wrapped, and set it next to the first one. Wait a day or two. Refrigerate both. Do a side-by-side taste test. Then answer your own question.
Aug 22	answered	Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again?
Aug 21	comment	Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again? All I need is one lurker: Please up-vote to make up for the unfair down vote. Please :)
Aug 21	comment	Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again? That's good info, logical, and fits with the small knowledge base I have. Those enzymes in the original mash are goners, for sure. What I was looking to have clarified was if the enzymes in the active new mash will spread-out and convert anything left in the original mash's grain.
Aug 21	comment	Will Adding an Active Mash to a Non-Active Mash Get Enzyme Activity Started Again? I didn't mean to offend you, brechez. Your self-reported resume would have been enough of a reference...quite impressive. I was just trying to avoid uninformed opinions (I've seen quite a few 'answers' here that fall into that category). As for the details, all you need to to is ask :) I didn't think it mattered that much (thought 10 gallons and "big beers" covered it). But he usually has enough grain to make a 8% to 10% beer.