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Jul
6
comment Using mason jars to bottle in?
@TobiasPatton thats a great idea!
Jul
6
asked If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?
Jul
3
comment is it normal for vigorous bubbling in airlock right away?
Just wanted to second Pepi's answer- your yeast probably just hit the ground running! However you rehydrated your yeast, and the pitching rate (amount of yeast compared to your original gravity) must have been right on!
Jul
3
answered Using mason jars to bottle in?
Jun
8
awarded  Notable Question
Jun
6
awarded  Popular Question
May
21
awarded  Critic
May
21
comment Blending beer DURING fermentation, in the hopes to get beer back in balance with hops
So your suggesting adding an additional gallon of wort wont help correct the gravity to bitterness ratio? maybe I'm not understanding how dilution works. My thought was to brew this gallon batch with enough sugars that when blended with the original 4 gallons the entire 5 gallons would have had an OG of 1.070. Yes I am aware of the effect of temperature on WLP001 and how the logarithmic and stationary phases of fermentation work. I think the latter part of your second sentence is misleading, and editing the crap out of peoples questions is rude, especially when you dont proofread your answer.
May
21
awarded  Cleanup
May
21
revised Blending beer DURING fermentation, in the hopes to get beer back in balance with hops
rolled back to a previous revision
May
20
asked Blending beer DURING fermentation, in the hopes to get beer back in balance with hops
Mar
30
asked Using plastic drums for long term sour aging?
Mar
12
awarded  Popular Question
Jan
19
accepted Why does Irish moss go in at 15 minutes?
Nov
19
awarded  Yearling
Oct
5
awarded  Popular Question
Jul
2
awarded  Curious
Mar
22
comment Maintaining Optimal Flavor in a Brown Ale
Sorry for all the simple answers but what about the "aging" of flavors? it seems quick to fade but I recently brewed a series of browns in tandem with another brewer using high percentages of certain brown/chocolate type malts and noticed somewhat expectedly a "smoothing" of flavor characteristics...?
Mar
22
comment Maintaining Optimal Flavor in a Brown Ale
This might be a postable question but wouldnt malt profiles and yeast choice effect the perception of oxidization?
Mar
22
comment Maintaining Optimal Flavor in a Brown Ale
Maybe its been overlooked or maybe I missed something but you could try a carbonated version next to a "degassed" version?!