823 reputation
312
bio website k5wtf.blogspot.com
location Texas
age 36
visits member for 3 years, 1 month
seen Aug 3 '12 at 17:29

Sr Solutions Engineer working with the System Center Platform. Occasional Dev/Scripter, Professional Systems Administrator


Sep
26
awarded  Yearling
Oct
29
awarded  Nice Answer
Sep
26
awarded  Yearling
Sep
26
awarded  Yearling
Apr
24
answered Adding strawberries to half of a batch - too much oxidation in carboy?
Apr
12
comment Need help accenting the “clove” character of my Hefe's
mbaa.com/Districts/MidSouth/presentations/… indicates higher temps for Banana and lower for Clove.
Apr
11
comment What bourbons work well for flavoring beer?
"Secondary Fermentation" is a misnomer. Fermentation has already occurred and completed as such there should be no yeast stress related issues (the yeast have likely already gone dormant). Secondary is largely used as a method for clearing the beer similar to a commercial "Bright Tank".
Apr
11
answered Need help accenting the “clove” character of my Hefe's
Mar
13
answered Dealing with hot and cold breaks
Jan
18
answered Vegan option for lactose?
Jan
17
comment What changes needed to recipe when switching Ale to Lager yeast
To be safe I would probably taste your sample when you think it's done, if there's a hint of diacetyl, do a rest around 68F, otherwise, you're good to go for the rest of your fermentation/aging/lagering schedule.
Jan
17
revised DME for priming
added additional information
Jan
17
revised What changes needed to recipe when switching Ale to Lager yeast
added and clarified content
Jan
17
answered DME for priming
Jan
17
comment What changes needed to recipe when switching Ale to Lager yeast
Denny makes an excellent point, refer to MrMalty.com or another Pitching Rate Calculator to figure out the proper pitching rate for the beer!
Jan
17
answered What changes needed to recipe when switching Ale to Lager yeast
Jan
14
comment Why is a carboy used for secondary fermentation?
This still doesn't account for possibility of air entering through the seal around the lid. A large area to seal means more opportunity for leaks in the seal.
Jan
13
answered Why is a carboy used for secondary fermentation?
Jan
11
comment Irish Moss and Hefeweizen - use or avoid?
Technically... Kristallweizen is a valid style, it's just not terribly common and not what we expect from a Wheat Beer.
Jan
11
answered Irish Moss and Hefeweizen - use or avoid?