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| bio | website | k5wtf.blogspot.com |
|---|---|---|
| location | Texas | |
| age | 35 | |
| visits | member for | 1 year, 8 months |
| seen | Aug 3 '12 at 17:29 | |
| stats | profile views | 10 |
Sr Solutions Engineer working with the System Center Platform. Occasional Dev/Scripter, Professional Systems Administrator
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Sep 26 |
awarded | Yearling |
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Apr 24 |
answered | Adding strawberries to half of a batch - too much oxidation in carboy? |
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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. |
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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". |
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Apr 11 |
answered | Need help accenting the “clove” character of my Hefe's |
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Mar 13 |
answered | Dealing with hot and cold breaks |
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Jan 18 |
answered | Vegan option for lactose? |
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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. |
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Jan 17 |
revised |
DME for priming added additional information |
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Jan 17 |
revised |
What changes needed to recipe when switching Ale to Lager yeast added and clarified content |
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Jan 17 |
answered | DME for priming |
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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! |
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Jan 17 |
answered | What changes needed to recipe when switching Ale to Lager yeast |
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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. |
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Jan 13 |
answered | Why is a carboy used for secondary fermentation? |
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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. |
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Jan 11 |
answered | Irish Moss and Hefeweizen - use or avoid? |
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Jan 10 |
comment |
Types of bottles I can use for beer Clean gently! PBW soaking for extended time (shaking is a great way to help dislodge stuff without scrubbing) and Starsan sanitizing are probably your best idea. You would be shocked what a good hot PBW soak can remove! Also start collecting your Commercial pry off and swing top bottles (not twist off!) for use later. |
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Jan 5 |
comment |
Is there a way to use my kegging system to carbonate beer for bottling without a beer gun? Excellent answer with Pictures and Video, Deserves more up votes! |
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Dec 30 |
answered | Calculating boil volume in partial boil? |
