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seen Oct 24 at 16:45

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!


Jul
22
comment Potential causes of unreliable pre-boil gravity measurement
or better, microwave some distilled water up to 140f take a reading, and run it through your formula.
Jul
22
comment Fermentation Schedule on a Biere de Garde
related: homebrew.stackexchange.com/questions/7229/…
Jul
22
comment 5 gallon keg life?
A slightly easier solution would be to get it all hooked up and working, then sample it at least onece a week until the welcome home party.
Jul
7
revised Cleaning & sanitizing NPT and weldless fittings
added info to cover expanded question
Jul
2
answered Cleaning & sanitizing NPT and weldless fittings
Jul
2
comment Does carbonation method impact beer flavor?
Excellent experiment! I presume the amounts of priming ingredient was leveled so as to provide the same amount of food/carbonation. That would rule out any large impact from a mild tasting honey (like clover) since the quantity was very small.
Jul
2
comment What is the secondary fermentation debate?
if anyone wants to format it to yield a more pleasant look, please feel free, or advise me how to do it.
Jul
1
comment What is the secondary fermentation debate?
The best form of flattery...
Jul
1
answered What is the secondary fermentation debate?
Jul
1
revised How do you calculate how much extract to add if you don't hit your target gravity pre-boil?
too out strange fragment
Jul
1
revised How can I seal off the liquid line on a sankey keg to allow force carbonation?
make title match the question
Jun
29
answered How do you calculate how much extract to add if you don't hit your target gravity pre-boil?
Jun
29
revised What brewing calendar tools are available?
Added link to a video showing gantt chart software
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.
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!
Jun
27
comment Airlock required for lagering or conditioning?
+1 on the foil and a rubber band.
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/…
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.
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.
Jun
26
accepted Aerating bottled apple juice for cider