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| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year, 6 months |
| seen | May 1 at 18:44 | |
| stats | profile views | 12 |
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Nov 9 |
accepted | What to look for in a temperature controller |
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Nov 9 |
accepted | How to control temp between two fermenters in the same chamber |
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Nov 9 |
asked | Why is it ok to squeeze a BIAB, but not a grain bag for steeping? |
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Nov 8 |
accepted | lemon flavor after kegging |
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Nov 8 |
comment |
Primary fermentation is still bubbling after 2 weeks. What are the consequences? Temp SWINGS have worse effects on beer than the 'WRONG' temperature. |
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Nov 8 |
comment |
Primary fermentation is still bubbling after 2 weeks. What are the consequences? if you have room, for your next batch, stick your fermenter in a bigger container with 3-6 inches of water. That will at least minimize temp swings, as it increases the thermal mass. Google 'swamp chiller' and take a stab at doing that. Even basic temp control will improve your beer DRAMATICALLY. (more so than quick chilling, moving to all-grain, and a dozen other things homebrewers typically do before getting temp control!) If you really want to be a nerd, do a simple temp control like above on half your next batch, and leave the other half to ferment ambient. you will taste the difference. |
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Nov 8 |
comment |
Will bitterness from a flameout coffee addition fade with age? This is a great idea, but you don't even really need a french press. You can mix the water and the grounds, leave them in the fridge overnight, then pour through a coffee filter. Also once your cold steep coffee extract stuff is done, pull four 2oz samples of the base beer, and add different amounts (usually in tsps.) of the extract. taste them all, then scale. then add .75x that amount to the whole batch (as you can always add more, but can't take it out!) |
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Nov 2 |
comment |
Porter recommendations to avoid acidity @ Denny what benefits do you get from such hot water? I had always thought from my grain-steepin' days that temp affected tannin extraction as well. |
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Nov 1 |
answered | Porter recommendations to avoid acidity |
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Oct 25 |
comment |
Maple wood aging as opposed to maple syrup The problem is, it sounds like maple syrup ferments out, even if you add it @ priming. See Denny's answer homebrew.stackexchange.com/questions/7871/… |
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Oct 25 |
asked | Maple wood aging as opposed to maple syrup |
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Oct 19 |
revised |
What are the primary causes of Acetaldehyde? added 155 characters in body |
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Oct 19 |
accepted | Storing full kegs at room temperature |
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Oct 19 |
comment |
Storing full kegs at room temperature ugh. kegging is more cumbersome that bottling for me! I guess I need to hang it up until I can get a serving fridge. |
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Oct 18 |
comment |
Storing full kegs at room temperature edited! Thanks! |
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Oct 18 |
revised |
Storing full kegs at room temperature added 27 characters in body |
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Oct 18 |
accepted | Temp swings and forced carbonation |
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Oct 18 |
asked | Storing full kegs at room temperature |
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Oct 18 |
comment |
Temp swings and forced carbonation so if i'm going to carb it while at 38 degrees, warm it up (due to no space in the fridge), then cool it back down to serve it, should I mess with the carb levels, or just leave it?x |
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Oct 18 |
answered | What are the primary causes of Acetaldehyde? |
