6,383 reputation
1619
bio website asynchronous.org
location (South) Burlington, VT
age 37
visits member for 4 years, 4 months
seen 8 hours ago

16h
reviewed Reviewed What is the benefit of a Fermentap kettle
16h
reviewed Reviewed How can I get more consistent carbonation in bottles?
16h
reviewed No Action Needed All Liquid Malt Extract without boiling
16h
reviewed No Action Needed Where is the best place to order 5 gallon extract kits?
16h
reviewed Looks OK Where is the best place to order 5 gallon extract kits?
2d
answered Fermenter is ready to explode
2d
revised Cider went too dry and too flat
deleted 28 characters in body
2d
reviewed Reject Adding Vanilla Extract?
2d
reviewed No Action Needed Any way to Flavour a Cider crafted with Baking yeast?
2d
reviewed No Action Needed Need help diagnosing efficiency on a wheat beer
Mar
24
answered Securing a threaded thermowell into a bucket lid
Mar
24
reviewed No Action Needed Securing a threaded thermowell into a bucket lid
Mar
24
answered Where is the best place to order 5 gallon extract kits?
Mar
23
comment Mash-out and batch sparging
Differentiate between the temperature of the water and the temperature of the mash. You want the combined mash to be above 170 for a mash-out, and you really don't want to go much past that, to prevent tannin extraction.
Mar
23
revised Mash-out and batch sparging
edited body
Mar
23
revised Mash-out and batch sparging
edited title
Mar
23
comment Mash-out and batch sparging
A "mash out" is the process of heating the mash to >167°F to denature mash enzymes and make the mash liquor a bit less viscous, to promote easier runoff. Yes, you can just mash out in your first sparge batch, and drain normally later. Or, just not worry about doing a mash out.
Mar
23
answered Mash-out and batch sparging
Mar
21
answered Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?
Mar
21
revised Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?
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