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| bio | website | |
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| age | ||
| visits | member for | 1 year, 9 months |
| seen | Mar 15 at 12:34 | |
| stats | profile views | 17 |
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!
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Jun 29 |
answered | How do you calculate how much extract to add if you don't hit your target gravity pre-boil? |
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Jun 29 |
revised |
What brewing calendar tools are available? Added link to a video showing gantt chart software |
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Jun 27 |
comment |
What do I do about beer coming out my airlock? Bubbler rule # one: Never have the 'bug cover ' in place while active fermentation is happening. The risk is having to use the mop on the ceiling, hehe. The bug cover is the thing with the tiny holes in it that goes on the very top. |
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Jun 27 |
comment |
Airlock required for lagering or conditioning? I seriously doubt the stopper would hold to the point of the carboy exploding, hehe. I could blow the stopper out of a tube, but doubt I could blow into a carboy and get it to explode! |
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Jun 27 |
comment |
Airlock required for lagering or conditioning? +1 on the foil and a rubber band. |
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Jun 27 |
comment |
How long can I let my fermentation go in the original bucket? See also this related question: homebrew.stackexchange.com/questions/7229/… |
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Jun 27 |
comment |
What is the secondary fermentation debate? In commercial brewing the fermentation tank is lightly pressurized with CO2 and the valve at the bottom of the fermenter is opened until the yeast is drained. So in effect, commercial brewers (at least the one I hang around at) DO remove yeast. They also transfer from fermenters to bright tanks. So I would say commercial (at least on the craft level) take steps to separate beer from yeast before packaging. |
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Jun 26 |
comment |
Aerating bottled apple juice for cider Thanks Gustavo. I aerated by shaking (before I saw your answer). Maybe you could add to your answer, if you know what risks to flavor would appear with aeration. Or if aeration will not effect flavor in the final product. |
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Jun 26 |
accepted | Aerating bottled apple juice for cider |
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Jun 26 |
answered | Does keg secondary fermentation temperature matter? |
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Jun 26 |
comment |
Does keg secondary fermentation temperature matter? You store / age / "secondary" your bottles at what temperature? |
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Jun 26 |
comment |
Aerating bottled apple juice for cider But when the manufacturer pasturized, did they not remove all the oxygen? |
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Jun 26 |
comment |
Over attenuated all grain beers Fixed splelling error, hehe. |
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Jun 26 |
revised |
Over attenuated all grain beers spelling |
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Jun 24 |
comment |
Sweet sparkling cider without pasteurizing, sulphites or lactose @Graham, What do you think about making the wort with apple juice? |
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Jun 24 |
revised |
Aerating bottled apple juice for cider added 99 characters in body |
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Jun 23 |
comment |
Sweet sparkling cider without pasteurizing, sulphites or lactose Graham, Why he hops? Seems like you'd just want the long chain sugars to keep it from drying out too much, and hops might make it beer like. |
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Jun 23 |
asked | Aerating bottled apple juice for cider |
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Jun 23 |
answered | Over attenuated all grain beers |
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Jun 21 |
comment |
Over attenuated all grain beers Mine is allafrance and was $8. Right on at both ice and boiling, if used properly. Here's a video I did: youtube.com/watch?v=y3Megyi5Q_4 |
