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visits member for 2 years, 9 months
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Aug
24
asked dry hopping and pH
Aug
15
comment Adding gypsum after fermentation
This gave me the confidence to try it. I added 1/16 of a gram, dissolved in water to a half pint (would take the beer to 150ppm sulfate), and it was a noticeable improvement. I may try adding more sulfate to get the beer closer to 200-250ppm sulfate just to see, and do a blind triangle test with some other people. By and large though, I think this made a huge improvement, so thanks! Bounty well-deserved.
Aug
14
accepted Adding gypsum after fermentation
Jul
30
awarded  Notable Question
Jul
23
asked Adding gypsum after fermentation
Jul
2
awarded  Inquisitive
Jul
2
awarded  Curious
Jun
12
comment Amount of lactose (or milk?) to make a real 'Cream Ale',
Cream Ale is just a horrible name for the style. When I make these, I refer to them as "American Pub Ales" (I do tend to hop mine a little higher with Saaz or something similar), because the name is just ridiculous and misleading to most people that aren't judges.
May
16
accepted O2-absorbing crowns - do they absorb other things?
May
16
accepted “Whirlpool” Adjuncts
May
15
comment O2-absorbing crowns - do they absorb other things?
it was a blind triangle test on both a biere de garde and an oaked braggot.
May
15
asked O2-absorbing crowns - do they absorb other things?
May
15
asked “Whirlpool” Adjuncts
Apr
22
awarded  Benefactor
Apr
22
accepted Bottling Blended Sours
Apr
22
accepted May be time for new kettle. Advantages of Stainless Steel?
Apr
22
asked May be time for new kettle. Advantages of Stainless Steel?
Apr
16
revised What is it about this receipe that makes it an IPA? Or more generally, what makes an IPA?
changed "Cascadian Pale Ale" to "Cascadian Dark Ale"
Apr
16
comment Sour beer, lambic, et cetera
Upvote on the answer, but good God, you have to add Lost Abbey to that list! :-)
Apr
15
comment Bottling Blended Sours
I think I would prefer to bottle-condition/naturally carb this beer, but if it turns out that force-carbing is the best way to produce a consistent carb level and beer that is still ages well, I will likely force carb it.